Ingredients:
1 lb – chicken breast (skinless-boneless)
½ cup – flour
2 oz – olive oil
2 – eggs
2 oz – parmesan
2 oz – white wine
1 oz – lemon juice
1 tbsp – shallots (finely diced)
2 tsp – garlic (finely diced)
2 oz – Veal glace
1 tsp – fresh Italian Parsley
2 tsp – fresh basil
4 oz – unsalted butter (ice cold)
Salt and pepper to taste
Directions:
- Mix the egg and the parmesan together.
- Pound & lightly flour chicken breasts, hake excess flour. Then dip into the egg and parmesan mix.
- Place into hot sauté pan with olive oil. Cook 2-3 minutes per side, remove from pan.
- Add shallots, garlic and sweat for 30 seconds.
- Add wine, lemon, veal glace and deglaze pan.
- Add parsley, basil, and unsalted butter, turn off the heat, when the butter is half melted.
- Season sauce with salt and pepper, add chicken breasts back to pan and plate.
| Ingredients | Instructions |
|---|---|
| • 2 oz parmesan • 2 eggs | 1. Egg Wash: Mix the egg and the parmesan together. |
| • 1 lb chicken breast (skinless-boneless) • ½ cup flour | 2. Prep Chicken: Pound & lightly flour chicken breasts, shaking off excess flour. Then dip into the egg and parmesan mix. |
| • 2 oz olive oil | 3. Sear Chicken: Place the floured chicken into a hot sauté pan with olive oil. Cook 2-3 minutes per side, then remove from pan. |
| • 1 tbsp shallots (finely diced) • 2 tsp garlic (finely diced) | 4. Aromatics: Add the shallots and garlic to the pan and sweat for 30 seconds. |
| • 2 oz white wine • 1 oz lemon juice • 2 oz Veal glace | 5. Deglaze: Add the white wine, lemon juice, and veal glace to the pan and deglaze it. |
| • 2 tsp fresh Italian Parsley • 2 tsp fresh basil • 4 oz unsalted butter (ice cold) | 6. Finish Sauce: Add parsley, basil, and ice-cold unsalted butter to the pan. Turn off the heat when the butter is half melted. |
| • Salt and pepper to taste • Cooked chicken breasts | 7. Season & Serve: Season the sauce with salt and pepper, add the chicken breasts back into the pan, then plate. |