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Chicken Ambassador




Source of Recipe


Juan Ruan, Apple Valley Country Club’s executive chef


List of Ingredients




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

Sauce:
1/4 of one shallot, diced fine
2 ounces white wine
3-4 ounces heavy cream



Recipe



Lightly flour the chicken and dip into the beaten egg “wash.” Next, coat chicken in the tiny white bread cubes on both sides.

Heat a small amount of oil in a frying pan and sautee chicken until lightly brown on both sides. Finish cooking in oven for 10-15 minutes at 400 F.

For the sauce:

In a frying pan, sautee 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. Serve sauce over the chicken.

Yield: Serves 1