| Category: | | Meat & Seafood | | Style: | | Italian | | Servings: | | 2 |
Description:
My variation on a recipe from MasterCook. It was originally scaled to feed 8 people; I cut it down to 2, didn't give measurements for things that should be to taste, and changed the chicken preparation. Instructions were rearranged to make more sense as well.
The chicken breasts are cut more to be similar to the way I make Chicken Piccata because I like the way the little chicken medallions look and taste - they absorb so much more flavor when they're small and thin. Next time I make this I may pound the pieces a bit to make them more tender. It's a similar recipe to the chicken piccata, but different enough to be interesting.
Casey thought it was particularly good served over steamed brown rice. I would imagine it would be just as good over pasta.
Ingredients:
2 boneless chicken breasts
flour for dredging
oil for frying
butter for more frying (YES!!)
generous 1/4c. pine nuts
1 clove minced garlic (I used a bit more. I like garlic)
1/4 c. dry white wine (again, salted cooking wine)
juice of 1/2 lemon (about 1-1/2 tbsp lemon juice)
chopped parsley to taste (I didn't use this, parsley is seriously strong and I don't particularly like it)
salt to taste (I didn't add any salt anywhere because of the salted wine, it was still a bit salty)
pepper to taste
BROWN SAUCE (make this first)
1 tbsp butter
1 tbsp flour
1/2 chicken broth (heated)
Directions:
Brown Sauce:
******************
In a medium saucepan place the butter and heat it on medium until it has melted. Add the flour and stir it in for 1 minute. While stirring constantly, slowly add the heated broth. Continue to stir until the sauce begins to boil. Add salt and pepper to taste. "It is sauce." - so says the original, LOL. Keep it warm until ready to use.
***************
Preheat oven to 350.
Cut chicken into 3" or so pieces, split the thick ones down the middle so they're all pretty uniform. Dredge the pieces in flour and fry in the hot oil 3-4 minutes each side (or until lightly browned). Remove the chicken, place in a baking dish, keep warm.
Drain oil from skillet, add butter and heat until melted. Toss in the pine nuts and saute until lightly toasted (1-2 minutes).
Add garlic and white wine, cook until wine has evaporated (3-4 minutes)
Stir in lemon juice, parsley, prepared brown sauce, salt, pepper. When well blended, pour over chicken in baking dish. Bake at 350 for 15 minutes, or until very hot. 
| |
|
