- 1 pound skinned chicken breast, sliced thin, or chicken tenders
- 1 cup flour
with a sprinkle of granulated garlic, salt and pepper
- 1/2 cup (1 stick) butter
- 1/2 cup olive oil
- 1/2 pound fresh sliced mushrooms or a can of straw mushrooms
with juice removed
- 1/2 cup chicken stock (boullion cubes dissolved in a cup of
hot water will do)
- 1/2 cup white wine and remember, do not cook with any wine
you wouldn't drink.
- 1-2 cloves finely chopped garlic
- Small handful chopped
- 1/4 cup lemon juice
- 1 lemon sliced thin, remove seeds
- Kosher salt
and freshly ground black pepper to taste
- Flatten breasts of chicken with the back of a sauté pan between wax paper if
you didn't cut them thin enough (1/4 inch or so). Pat them in the flour mixture
and set aside.
- Heat the sauté pan to medium/high and add the oil and 1/2 the butter. When back
up to heat and butter is melted, add the chicken. (If the butter starts boiling
it will burn so lower the heat until you put the chicken in.) When the edges of
the first side start to appear cooked, turn them over. Add a splash of lemon and
wine, salt and pepper to taste, and cook until done. When done, set aside and keep
warm. You may have to do this a few times depending on the size of your pan or how
much you are making.
- De-glaze the pan over hot heat with the wine to dissolve the brown particles
and let it reduce. Note: If you are using gas and tip the edge of the pan over the
flame it will ignite ( flambe ) and flame up to burn off the alcohol - BE CAREFUL!
Then add the stock, butter, and lemon juice and let reduce further. Add a pinch
of flour to thicken or use 1/2 teaspoon of Roux (below). This should take about
a minute or so. When thickened, add mushrooms, garlic, parsley, and the sliced lemon
to the pan and sauté for a minute or so and blend well. Place the chicken a serving
platter or plates, spoon over juices, top with lemon slices and serve immediately.
This may look like a lot of work and too much oil, butter or spices but trust me,
if you skimp, it will not taste the same. Also, if you don't want to use chicken,
you can substitute with turkey or veal.
- Roux: This is the best thickening agent and can be used in anything - demi-glazes,
gravies, soups, etc.
- Equal parts butter and flour
- Melt butter; slowly whisk in flour and simmer until golden brown and remove from
flame. DONE! When using a roux it must be at room temp or cooler than the product
being cooked. Over medium heat, stir in a little roux until dissolved and let thicken.
Start off with a teaspoon per quart of liquid, or fraction thereof, and add as required.
- This dish goes very well with Fettuccine Alfredo or Capellini aglio e olio or
some rice pilaf ( or risotto ) and sauté rapini ( broccoli rabe ).
- This will be "del'arte di mangiare bene. (the art of eating well).
Buona Appetito, VINCENZO
Submitted to recipegoldmine.com by Vincent A. Paolino