Chicken Breast with a Warm Caper Sauce
Source of Recipe
the Milwaukee Journal Sentinel on Oct. 24, 2001
List of Ingredients
4 eggs, beaten
4 ounces freshly grated Parmesan cheese
Salt and pepper to taste
4 large skinless, boneless whole chicken breasts, split
1/2 cup flour (about) to coat chicken
1 cup (2 sticks) unsalted butter (divided)
3 tablespoons olive oil
1/2 cup dry white wine
1 medium shallot, chopped
1/2 cup whipping cream
1 ounce small capers, drained
Recipe
Beat eggs in bowl with cheese, salt and pepper. Set aside. Dust chicken in
flour, then coat in reserved egg mixture.
Melt 1/2 cup butter in a shallow non-stick pan. Add olive oil and cook
chicken on both sides over low heat just until browned. If heat is too high,
coating may burn and/or stick to pan.
Preheat oven to 350 degrees.
With a metal spatula, transfer chicken breast halves to a baking dish and
bake, uncovered, 15 to 20 minutes or until done.
While chicken bakes, prepare sauce: Combine wine, shallot and cream. Over
high heat, reduce mixture by about half until thickened. Remove from heat.
Cut remaining 1/2 cup butter into small pieces and whisk into the reduction
until all the butter is incorporated.
When chicken is done, remove from pan and set on individual serving dishes.
Ladle sauce over pieces of chicken, then sprinkle each serving with capers.
Makes 4 servings.
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