I belong on a poster in a Guidance Counselor's office right next to the one with the kitten hanging from the tree.
It may take a few tries and some time to get to where you want to be but try it out and you'll be able to whip it up.
Rating: 4 forks out of 5
Click 'Read More' for Recipe and Experience
4 skinless chicken breasts pounded to about 1/4" in thickness
3 tablespoons water
1/4 cup olive oil
1 lemon zested with 4 ringlets sliced out and juice extracted and reserved
1 cup dry white wine
1 cup chicken stock
2 tablespoons unsalted butter
handful parsley chopped
Directions the way I do it
(Makes 4 servings)
Heat the oil in a skillet on Medium-high heat. Flavor a plate of flour with salt and pepper and beat your eggs in a small bowl with the water. Take your tenderized chicken and dredge your breasts in the flour and dip in the egg wash. Allowing most of the egg to run off the chicken, lay the pieces in the heated oil and cook for 3 minutes on each side. (This is why it is important to pound and flatten the chicken. If it is not properly thinned out, you may not cook it all the way through when it comes time to make this dish. Hello, salmonella anyone?)
Take your chicken out of the oil, put on an a plate and add your lemon ringlets into the pan for a couple of minutes. Add your wine, lemon juice, zest and stock to the pan and lower your flame to Medium-low. Throw in your butter and 3 tablespoons flour and stir up until the sauce thickens. Put your chicken breasts back into the pan and cover each with a lemon ringlet.
Allow to simmer for about 4 minutes to soak up the juice as it reduces. Remove the chicken and plate it. Cover with some of your sauce, a ringlet each and sprinkle with parsley and you're done.
It took me a while to get to the point where I can make this dish off the top of my head (or even more impressively, recall all the ingredients for off my head while at the grocery store!) Try and get there and this recipe, that I use to think a fancy-pants meal, will become part of your rotation.
This recipe is available in the CrOOK BOOK.