Ramen-Crusted Chicken in Lemon Butter
Source of Recipe
Jim Gray
List of Ingredients
1/2 cup all-purpose flour
2 eggs lightly beaten
1 package ramen noodles
4 chicken breast halves, boneless, skinless and pounded to 1/4-inch thickness
salt and pepper
6 tablespoons unsalted butter, divided
1/4 cup white wine
zest and juice of 1 lemon Recipe
Set up a three-station dredge area with flour in the first container, beaten eggs in the second and finely crushed ramen in the third.
Salt and pepper chicken breasts. Heat a saute pan over medium heat and melt 4 tablespoons butter in pan. Dip chicken into flour, coating both sides evenly and shaking off excess. Dip in egg, then coat both sides with crushed ramen. Saute in butter until golden on both sides and cooked through. Remove to a plate.
Deglaze pan with wine, scraping brown bits from bottom. Melt remaining butter in pan and add lemon juice and lemon zest. Pour over chicken breasts. Serves 4.
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