Crispy-Creamy Chicken Breasts Recipe - Cooking Index
Crispy-Creamy Chicken Breasts Recipe - Cooking Index
A crisp coating of golden bread crumbs clings to a creamy parsley-wine sauce spread over poached chicken breasts. For a delicious variation, add 1/3 cup minced smoked ham to the sauce with the parsley and reduce the salt to 1/2 teaspoon. The frying temperature is important, because you don't want the coating to brown before the chicken is hot.
Type: Chicken, Poultry| Poached Chicken | ||
| 4 | Boneless skinless chicken breast halves - (4 oz ea), trimmed | |
| 1/2 cup | 118ml | Water |
| 1/2 cup | 118ml | Dry white wine |
| 1 | Bay leaf | |
| 1 teaspoon | 5ml | Dried basil |
| 1 teaspoon | 5ml | Garlic clove - peeled and sliced (large) |
| Coating Sauce | ||
| 4 tablespoons | 60ml | Butter - (1/2 stick) |
| 1/2 cup | 31g / 1.1oz | All-purpose flour |
| 1 cup | 237ml | Milk |
| 1/4 teaspoon | 1.3ml | Grated nutmeg |
| 3/4 teaspoon | 3.8ml | Salt |
| 1/8 teaspoon | 0.6ml | Black pepper, freshly ground |
| 1/4 cup | 10g / 0.4oz | Chopped fresh parsley leaves |
| Crumb Coating and Frying | ||
| Vegetable oil for frying | ||
| 1 | Egg (large) | |
| 1/2 cup | 73g / 2.6oz | Plain dry bread crumbs |
Prepare the poached chicken: Put the chicken breast halves in a heavy medium saucepan. Add 1/2 cup water, the white wine, bay leaf, basil, and garlic. Cover and bring to a boil over moderate heat. Lower the heat and poach for 5 minutes, until almost cooked through. Remove from the broth, cover, and let cool to room temperature. Meanwhile boil the poaching broth over high heat until it is reduced to a generous 1/2 cup, about 3 minutes. Strain; you will need 1/2 cup strong broth (add a little water to make 1/2 cup if you have less).
Prepare the coating sauce: Melt the butter in a small heavy saucepan over moderate heat. Stir in the flour and cook for a minute; the mixture will be dry. Stir in the milk and the 1/2 cup reserved strong broth. Whisking constantly, bring to a boil over low heat, simmering until very thick and smooth. Stir in the nutmeg, salt, pepper, and parsley; cook about 2 minutes longer, stirring. Remove from the heat and turn into a small bowl. Cool to room temperature, stirring frequently.
When the sauce has cooled to room temperature but is not yet set, coat the poached breast halves one at a time. Using a quarter of the coating for each, spread the rough side of each first so the coating is about 1/4-inch thick. Place a sheet of plastic wrap on a dinner plate and arrange the breasts, coated side down, on it. Spread the remaining coating smoothly over the top and sides. Chill until set, at least 1 hour or as long as 8 hours.
Crumb coating and frying: Pour about 1/2 inch vegetable oil into a heavy medium skillet and heat to 370 degrees or slightly below the smoking point.
Whisk the egg in a shallow dish or pie pan and put bread crumbs in another. Carefully pick up one coated chicken breast, patching coating as necessary. Dip it into the egg, rolling to coat, and then roll it in the crumbs to coat evenly, pressing lightly. Put chicken into the hot oil and repeat with a second breast. Fry 2 at a time, for 3 to 4 minutes per side, until crisp and golden brown and cooked to the center. Drain on paper towels and repeat with the remaining chicken breasts. Serve hot. This recipe serves 4.
Source:
THE WHOLE CHICKEN COOKBOOK by Jim Fobel (c) 1992 - Ballantine Books, a division of Random House, New York - 400 pages - $12.00 - As reprinted in the May/Jun, 1993 issue of Cookbook Digest
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