This is my version of chicken french. It is kinda like the real thing! I always make a double batch because it reheats well.
4 boneless, skinless chick breasts. Slice in half so that you have two breasts. Then pound flat until they are about 1/4" thick.
Dip in a milk and egg wash. Then coat with flour that has been seasoned with salt and pepper.
Fry in 375 degree oil until done.
Keep warm until ready to plate.
Take 1/4 stick unsalted butter. And melt in frying pan. Add 2 tsp minced garlic. Saute for a couple minutes.
Then add 3 small cans whole mushrooms drained. And 2 tbs olive oil. Continue to saute a few minutes.
Add 1.5 cups chicken stock, 1/2 cup wine, and 1/4 cup lemon juice.
Add pepper and 2 tbs parsley. Bring to a simmer. And let it reduce slightly. Then mix 1 tbs corn starch in 1/4 cup wine in a bowl. Then stir into sauce. And bring it to a boil for a minute for 2 to get the sauce slightly thickened.
I also have some baby taters going in a CI pan with parm, pepper, and a splash of wine. Cook until tender. With the taters being browned and liquid evaporated.
And for a veggie. I got some asparagus fresh from CA. Trimmed the tough ends and rinsed.
Then gave them a splash of olive oil and lemon juice. Placed on a raised pan. And added salt and pepper to them. And a sprinkle of parm cheese. Cooked at 375 til tender.
Plated up! This is a delicious meal. The only thing that wasn't to my expectation was the asparagus. I was a bit worried that the asparagus might be tough due to how large
the stalks were. And they were a bit. The tops were very good.
4 boneless, skinless chick breasts. Slice in half so that you have two breasts. Then pound flat until they are about 1/4" thick.
Dip in a milk and egg wash. Then coat with flour that has been seasoned with salt and pepper.
Fry in 375 degree oil until done.
Keep warm until ready to plate.
Take 1/4 stick unsalted butter. And melt in frying pan. Add 2 tsp minced garlic. Saute for a couple minutes.
Then add 3 small cans whole mushrooms drained. And 2 tbs olive oil. Continue to saute a few minutes.
Add 1.5 cups chicken stock, 1/2 cup wine, and 1/4 cup lemon juice.
Add pepper and 2 tbs parsley. Bring to a simmer. And let it reduce slightly. Then mix 1 tbs corn starch in 1/4 cup wine in a bowl. Then stir into sauce. And bring it to a boil for a minute for 2 to get the sauce slightly thickened.
I also have some baby taters going in a CI pan with parm, pepper, and a splash of wine. Cook until tender. With the taters being browned and liquid evaporated.
And for a veggie. I got some asparagus fresh from CA. Trimmed the tough ends and rinsed.
Then gave them a splash of olive oil and lemon juice. Placed on a raised pan. And added salt and pepper to them. And a sprinkle of parm cheese. Cooked at 375 til tender.
Plated up! This is a delicious meal. The only thing that wasn't to my expectation was the asparagus. I was a bit worried that the asparagus might be tough due to how large
the stalks were. And they were a bit. The tops were very good.
