Chicken Milanese for Two
My recipe is based on different variations of the Olive Garden's recipe. My adaptation is much easier.
Time this one so the cooked spaghetti is still piping hot when served.
2 boneless, skinless chicken breasts
2 eggs
1/4 cup flour
1/2 t Italian seasoning
1/4 cup Italian style breadcrumbs
2 T freshly grated Parmesan cheese
pinch each salt and pepper
fresh lemon juice for drizzling
Sauce
olive oil for frying
2 garlic cloves, minced
2 T butter
2 T flour
1/4 cup white wine
1/2 cup chicken broth
1/4 cup half and half or heavy cream
1/4 cup freshly grated Parmesan cheese
salt and pepper, to taste
1 tomato, diced
1 handful baby spinach
8 oz hot cooked thin spaghetti
Pound chicken breasts between plastic wrap til about 1/4" thick.
Lightly beat eggs in a small bowl. Set aside. In a small bowl, mix flour and seasoning. Set aside.
In a flat container or bowl, mix breadcrumbs, cheese, and salt and pepper. Set aside.
Dip chicken pieces in egg. Dredge in flour mixture. Dip in egg once again. Dredge in breadcrumb mixture. Refrigerate at least 15 minutes.
In a large frying pan or cast iron skillet over medium high heat about 1/4 cup olive oil. Fry chicken til golden brown and chicken is cooked through. Remove to paper towels to drain. Keep warm.
Pour off a little of the oil if desired. Reduce heat to medium. Add butter and garlic and sauté for about 1 minute, being careful not to brown. Whisk in flour while stirring; cook about 1 minute.
Whisk in wine, broth and half and half. Bring to a boil. Reduce heat to medium low and simmer til mixture thickens.
Add tomatoes and spinach, stirring til spinach wilts.
Serve chicken atop spaghetti with sauce poured over the top. Drizzle with lemon juice.
Time this one so the cooked spaghetti is still piping hot when served.
2 boneless, skinless chicken breasts
2 eggs
1/4 cup flour
1/2 t Italian seasoning
1/4 cup Italian style breadcrumbs
2 T freshly grated Parmesan cheese
pinch each salt and pepper
fresh lemon juice for drizzling
Sauce
olive oil for frying
2 garlic cloves, minced
2 T butter
2 T flour
1/4 cup white wine
1/2 cup chicken broth
1/4 cup half and half or heavy cream
1/4 cup freshly grated Parmesan cheese
salt and pepper, to taste
1 tomato, diced
1 handful baby spinach
8 oz hot cooked thin spaghetti
Pound chicken breasts between plastic wrap til about 1/4" thick.
Lightly beat eggs in a small bowl. Set aside. In a small bowl, mix flour and seasoning. Set aside.
In a flat container or bowl, mix breadcrumbs, cheese, and salt and pepper. Set aside.
Dip chicken pieces in egg. Dredge in flour mixture. Dip in egg once again. Dredge in breadcrumb mixture. Refrigerate at least 15 minutes.
In a large frying pan or cast iron skillet over medium high heat about 1/4 cup olive oil. Fry chicken til golden brown and chicken is cooked through. Remove to paper towels to drain. Keep warm.
Pour off a little of the oil if desired. Reduce heat to medium. Add butter and garlic and sauté for about 1 minute, being careful not to brown. Whisk in flour while stirring; cook about 1 minute.
Whisk in wine, broth and half and half. Bring to a boil. Reduce heat to medium low and simmer til mixture thickens.
Add tomatoes and spinach, stirring til spinach wilts.
Serve chicken atop spaghetti with sauce poured over the top. Drizzle with lemon juice.
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