Monday, June 16, 2008

Garlic Crusted Chicken Breast with Summer Butter Sauce

Garlic Crusted Chicken Breast with Summer Butter Sauce

Recipe By :Jeff Bacon CEC CCA AAC
Serving Size : 6 Preparation Time :1:00

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 pounds boneless skinless chicken breast --pounded to even thickness
2 each garlic cloves -- minced
1 ounce parmesan cheese -- preferably cut from chunk
1/2 teaspoon freshly ground black pepper
2 cups flour
4 ounces water
2 each eggs
1 teaspoon salt
4 slices crusty rolls – or bread to make 2 cups
4 tablespoons vegetable oil
1/2 cup sun-dried tomatoes, oil-packed --or dried
1/2 cup fresh parsley -- chopped
1 cup White wine
2 tablespoons lemon juice
8 ounces butter
1 pinch salt and pepper -- to taste

Pound (6) 6 ounce breast halves until even thickness, slightly less than 1/2 inch thick

Toast bread slices slightly then add to processor with garlic, cheese, ¼ cup of parsley, 1 tsp salt and 1/2 tsp pepper grind until coarse crumbs are formed

Beat eggs into the water to make an egg wash

Dredge chicken in flour then dip in egg then into crumb mixture. Set aside

Heat oil in large non stick skillet

Cook breasts in skillet until golden brown on both sides. Finish in hot oven (about 7 minutes)

While breasts are cooking, reduce white wine and shallots in a shallow sauce pan to about 1/2 its original volume. 1/2 cup

Reduce heat, add sundried tomato and parsley. Add in juice of 1 lemon and remove from heat

Swirl in butter off heat until all is incorporated and sauce thickens slightly.

Adjust seasoning and serve sauce over sliced chicken breast

Per Serving (excluding unknown items): 897 Calories; 48g Fat (50.0% calories from fat); 52g Protein; 56g Carbohydrate; 3g Dietary Fiber; 248mg Cholesterol; 1833mg Sodium.

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