Here's one of them from Tara at Tara's Multicultural Table.
First, you need to take chicken breasts, butterfly them, and pound them pretty thin. Think scaloppini style thickness - about 1/4 inch, maybe a little less.
Then beat an egg. I definitely recommend your 4-year old niece's bowl.
But any style will do. This one is just my particular preference.
Add the juice from a lemon and stir to combine. Then you have to pour the egg mix into a bigger receptacle.
Then start heating some oil in a pan.
Salt and pepper the chicken, then dip into the flour.
Then into the egg mixture.
Fry in the heated oil for about 2 minutes.
When the chicken is flipped over, add the sage.
Oh. My. Goodness. Be prepared for the delish.
After the chicken is cooked through, remove to a plate and cover to keep warm.
Add the chicken broth and white wine to the pan.
Cook until reduced and add the butter.
Serve the chicken with the broth mixture.
Oh. This was so good. And seriously so easy. Although next time I might do a double coating of egg and flour.
If you're looking for a quick, easy, delicious, gourmet weeknight chicken - this would be the one. It takes hardly any time to throw together, it's delicious, and people will think you spent hours in the kitchen.
I love that. Thanks Tara.
Until next time - the Cane Girl.
1 1/4 pounds chicken breast
Salt and pepper to taste
3 Tablespoons olive oil
All-purpose flour (for coating)
2 large eggs
4 sprigs sage
1/2 cup dry white wine
3/4 cup chicken broth
1-2 Tablespoons unsalted butter
Cooked rice (if desired)
- Butterfly each chicken breast and pound to 1/4 inch thickness.
- Season each chicken breast with salt and pepper (to taste).
- In a large frying pan over medium heat, start heating the oil.
- Beat together the 2 eggs and add the lemon juice. Pour the egg mixture into a rimmed plate. Pour the flour into a separate rimmed plate.
- Dip each piece of chicken into the flour, then into the egg mixture.
- Place each piece of chicken into the heated oil and cook for 2 minutes.
- Flip the chicken to the uncooked side and add the leaves from the sprigs of sage.
- Once the chicken is cooked through, remove to a paper-towel lined plate and keep warm.
- Clean any remaining oil from the frying pan. Return to the stovetop over medium-high heat and add the white wine and chicken broth. Bring the mixture to a boil and reduce by half. Stir in the butter until melted.
- Serve chicken with rice (if desired), sauce (on the side), and a few cooked sage leaves.
Source: Tara's Multicultural Table