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Wednesday, June 10, 2015

Chicken Italiano

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

  • Servings: 8
  • 2 tablespoons olive oil
  • 1/2 medium onion
  • 3 garlic cloves, minced
  • 2 (14 ounce) cans italian plum tomatoes
  • 1/2 teaspoon pepper
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano
  • 4 tablespoons chopped fresh parsley
  • parmesan cheese
  • 8 boneless skinless chicken breasts
  • 2 eggs
  • 4 tablespoons milk
  • flour (for dredging)
  • 8 tablespoons butter

Recipe

  • 1 for the sauce: heat the oil in a frying pan; add the onion, sliced thin and separated into crescents, and the minced garlic.
  • 2 stir over medium heat until the onion is golden and translucent.
  • 3 drain the tomatoes; chop in a blender for three seconds only.
  • 4 slowly pour the puréed tomatoes into the frying pan, stirring constantly.
  • 5 add the seasonings; mix well and simmer for 20 minutes, stirring occasionally.
  • 6 for the chicken: cut the chicken breast in half half horizontally by placing one hand firmly on top of the meat while carefully cutting the meat with a small, sharp knife.
  • 7 place the thin fillets in a bowl with one egg and stir gently with a fork to coat all the meat lightly.
  • 8 set aside.
  • 9 melt about 4 t of butter in a skillet over medium-high heat.
  • 10 salt and pepper the meat lightly; dip into the flour to coat lightly.
  • 11 in a shallow bowl beat together the remaining egg yolk, the whole egg, and the 4 t of milk.
  • 12 dip each piece of floured chicken into the egg mixture and carefully place in the hot butter.
  • 13 sauté each fillet about 2-3 minutes on each side.
  • 14 they will be a golden color.
  • 15 remove to a plate and keep warm as you sauté the remaining chicken.
  • 16 add remaining butter as needed.
  • 17 to serve: arrange the pasta verde (see pasta verde) on a large serving platter making a trench down the center.
  • 18 place the sautéed chicken down the center in an overlapping row.
  • 19 pour some of the sauce over the chicken and sprinkle with parmesan cheese.
  • 20 serve the remaining sauce in a small dish at the table.

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