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m (Directions)
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== Description ==
  +
 
==Ingredients==
 
==Ingredients==
 
* 8 whole [[chicken breasts]], split in half, skinned and boned
 
* 8 whole [[chicken breasts]], split in half, skinned and boned
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* 1 cup [[flour]]
 
* 1 cup [[flour]]
 
* 1 cup [[milk]]
 
* 1 cup [[milk]]
* 1 tsp grated [[lemon peel]]
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* 1 tsp. grated [[lemon peel]]
* 2 tsp [[salt]]
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* 2 tsp. [[salt]]
* ¼ tsp [[pepper]]
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* ¼ tsp. [[pepper]]
 
* 3 cups dried [[bread crumbs]]
 
* 3 cups dried [[bread crumbs]]
 
* 2 cups slivered [[almond]]s
 
* 2 cups slivered [[almond]]s
 
* ½ tsp [[tarragon]], crushed
 
* ½ tsp [[tarragon]], crushed
 
* ¾ cup [[margarine]]
 
* ¾ cup [[margarine]]
* 4 tbsp salad [[oil]]
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* 4 tbsp. salad [[oil]]
 
* 2 cups [[chicken broth]]
 
* 2 cups [[chicken broth]]
 
* ¼ cup [[lemon juice]]
 
* ¼ cup [[lemon juice]]
* 3 tbsp minced [[parsley]]
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* 3 tbsp. minced [[parsley]]
 
* [[lemon]] wedges and [[parsley]] for garnish
 
* [[lemon]] wedges and [[parsley]] for garnish
   
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# Coat chicken evenly in bread mixture. Set aside on wax paper in a single layer.
 
# Coat chicken evenly in bread mixture. Set aside on wax paper in a single layer.
 
# In a large skillet heat 2 tablespoons margarine and 1 tablespoon oil until foamy.
 
# In a large skillet heat 2 tablespoons margarine and 1 tablespoon oil until foamy.
# Add 4 pieces chicken and saute 5 minutes on each side. Place chicken on paper towel in a large baking pan and place in a warm oven.
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# Add 4 pieces chicken and saute 5 minutes on each side. Place chicken on paper towel in a large baking pan and place in a warm oven. Wipe out skillet with paper towels.
# Wipe out skillet with paper towels.
 
 
# Add more oil and margarine. Repeat until all chicken has been lightly browned.
 
# Add more oil and margarine. Repeat until all chicken has been lightly browned.
 
# Then add chicken broth and lemon juice to skillet and heat to a simmer.
 
# Then add chicken broth and lemon juice to skillet and heat to a simmer.
# Stir in 4 table-spoons margarine. (May be prepared in advance to this point.)
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# Stir in 4 tablespoons margarine. Leave sauce in skillet and cover. Remove from heat and set aside.
# Leave sauce in skillet and cover. Remove from heat and set aside.
 
 
# At serving time, heat sauce to boiling and season to taste. Stir in parsley.
 
# At serving time, heat sauce to boiling and season to taste. Stir in parsley.
 
# To serve, arrange chicken on serving platter.
 
# To serve, arrange chicken on serving platter.
# Spoon hot sauce over chicken. Garnish with lemon wedges and parsley.
+
# Spoon hot sauce over chicken. Garnish with lemon wedges and parsley. Serve hot.
   
 
[[Category:Chicken breast Recipes]]
 
[[Category:Chicken breast Recipes]]

Revision as of 01:50, March 24, 2017

Description

Ingredients

Directions

  1. Slightly flatten chicken breasts between two sheets of wax paper; set aside.
  2. In a blender combine eggs, flour, milk, lemon peel, pepper and 1 teaspoon salt. Blend until smooth.
  3. Place chicken in large, shallow baking dish. Pour batter over chicken and coat well. Cover and refrigerate 30 minutes or overnight.
  4. Combine bread crumbs, almonds, tarragon and 1 teaspoon salt in large pan. Remove chicken from batter, draining well.
  5. Coat chicken evenly in bread mixture. Set aside on wax paper in a single layer.
  6. In a large skillet heat 2 tablespoons margarine and 1 tablespoon oil until foamy.
  7. Add 4 pieces chicken and saute 5 minutes on each side. Place chicken on paper towel in a large baking pan and place in a warm oven. Wipe out skillet with paper towels.
  8. Add more oil and margarine. Repeat until all chicken has been lightly browned.
  9. Then add chicken broth and lemon juice to skillet and heat to a simmer.
  10. Stir in 4 tablespoons margarine. Leave sauce in skillet and cover. Remove from heat and set aside.
  11. At serving time, heat sauce to boiling and season to taste. Stir in parsley.
  12. To serve, arrange chicken on serving platter.
  13. Spoon hot sauce over chicken. Garnish with lemon wedges and parsley. Serve hot.
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