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Apple Valley Country Club Chicken Ambassador



  • 1 (6 ounce) chicken breast
  • Flour, for dredging
  • Beaten eggs, for dipping
  • White bread slices, finely diced cubes


  • 1/4 of one shallot, diced fine
  • 2 ounces white wine
  • 3 to 4 ounces heavy cream


  1. Chicken: Lightly flour the chicken and dip into the beaten egg "wash."
  2. Coat chicken in the tiny white bread cubes on both sides.
  3. Heat a small amount of oil in a frying pan and saute chicken until lightly brown on both sides.
  4. Finish cooking in oven for 10-15 minutes at 400 degrees F.
  5. 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.
  6. Serve sauce over the chicken.

Serves 1.

Posted by Gayle at Recipe Goldmine on 11/15/2001, 10:00 am

Source: - Juan Ruan, Apple Valley Country Club's executive chef

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