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Boneless Fried Chicken with Cream Sauce

Source of Recipe


From "More Cooking Secrets of the CIA"






List of Ingredients



• 4 boneless, skinless whole chicken breasts
  
• 2 cups buttermilk
  
• 3 egg yolks, beaten
  
• 1/2 tsp poultry seasoning
  
• 2 cups all-purpose flour
  
• 1 tsp thyme
  
• 1 tsp sage
  
• 1/2 tsp dried basil
  
• Lard or vegetable shortening for frying
  
• .
  
• -- Herbed Cream Sauce --
  
• 2 Tbsp unsalted butter
  
• 3 shallots, minced
  
• 1/4 tsp paprika
  
• 1/2 cup dry white wine
  
• Chicken broth
  
• 1 cup heavy cream
  
• 1/3 cup chopped fresh herbs (basil, dill, parsley, chervil, tarragon or chives)
  
• Salt and white pepper to taste
  






Instructions



1. Trim the chicken breasts, cut in half, and place them in a shallow baking dish.
   
   
2. In a medium bowl, whisk the buttermilk, egg yolks, and poultry seasoning together. Pour this mixture over the chicken. Cover and refrigerate.
   
   
3. In a shallow bowl, stir together the flour, thyme, sage and basil. Drain the chicken pieces and dredge them in the seasoned flour. Set aside.
   
   
4. In a large skillet over medium-high heat, melt the lard or shortening to a depth of 1/2" until the fat shimmers. Add the chicken in a single layer. Cook on the first side for 3 to 5 minutes, or until golden brown. Turn and cook on the other side until firm to the touch and opaque throughout. Drain on paper towels and serve at once with the warm sauce.
   
   
5. To make the cream sauce: melt the butter over medium heat and saute the shallots, garlic, and paprika until fragrant in a medium saucepan. Add the wine and cook until reduced by half. Gradually whisk in the broth and simmer for 5 minutes. Strain the sauce. Add the cream and herbs. Season with salt and white pepper. Keep warm until serving.
   
   Makes 8 servings.