02-23-2005, 02:16 PM
[font "arial"][size 4]
1 (6 ounce) chicken breast
Flour, for dredging
Beaten eggs, for dipping
White bread slices, finely diced cubes
Sauce
1/4 of one shallot, diced fine
2 ounces white wine
3 to 4 ounces heavy cream
Lightly flour the chicken and dip into the beaten egg "wash." Next, coat chicken in the tiny white bread cubes on both sides.
Heat a small amount of oil in a frying pan and sauté chicken until lightly brown on both sides. Finish cooking in oven for 10-15 minutes at 400 degrees F.
For the sauce: In a frying pan, sauté the diced shallot until golden, then stir in the white wine. Boil for little bit. Add heavy cream to boil. Stir in a tablespoon or so of roux (salad oil and flour mixed together into a paste) to thicken the sauce to your liking. Add salt and white pepper to taste. Serve sauce over the chicken.
Serves 1.[/size][/font]
1 (6 ounce) chicken breast
Flour, for dredging
Beaten eggs, for dipping
White bread slices, finely diced cubes
Sauce
1/4 of one shallot, diced fine
2 ounces white wine
3 to 4 ounces heavy cream
Lightly flour the chicken and dip into the beaten egg "wash." Next, coat chicken in the tiny white bread cubes on both sides.
Heat a small amount of oil in a frying pan and sauté chicken until lightly brown on both sides. Finish cooking in oven for 10-15 minutes at 400 degrees F.
For the sauce: In a frying pan, sauté the diced shallot until golden, then stir in the white wine. Boil for little bit. Add heavy cream to boil. Stir in a tablespoon or so of roux (salad oil and flour mixed together into a paste) to thicken the sauce to your liking. Add salt and white pepper to taste. Serve sauce over the chicken.
Serves 1.[/size][/font]