CHICKEN MILANESE WITH SAGE-AND-LEMON-BUTTER SAUCE
Golden chicken cutles with a velvety and buttery-lemon-sage sauce. This serves 8, but feel free to cut the recipe in half. From Food and Wine.
Provided by gailanng
Categories Chicken Breast
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- To prepare the sauce: In a medium saucepan, melt 1 tablespoon of the butter. Add the shallots and cook over moderate heat until softened, 4 minutes. Add the cream, wine and stock and bring to a boil. Simmer over moderate heat until reduced to 1 1/2 cups, 20 minutes. Remove from the heat and whisk in the remaining 5 tablespoons of butter, 1 tablespoon at a time. Add the sage, lemon juice and cayenne. Season with salt and white pepper and cover.
- Meanwhile prepare the chicken: In a shallow bowl, combine the bread crumbs, panko, cheese, lemon zest and thyme. In another shallow bowl, beat the eggs. Season the eggs and chicken cutlets with salt and black pepper. Dip each cutlet in the egg mixture and let the excess drip off, then dredge in the bread crumbs. Transfer the breaded cutlets to a baking sheet lined with parchment paper.
- Preheat the oven to 325°. In each of 2 large skillets, heat 1/4 inch of oil until shimmering. Working in batches, add the breaded cutlets and cook over moderately high heat for 1 minute. Lower the heat to moderate and fry, turning once, until the cutlets are browned and crisp, about 4 minutes. Transfer to paper towels to drain, then keep warm in the oven on another baking sheet while you fry the rest.
- Rewarm the sauce over moderate heat, stirring constantly. Arrange the cutlets on plates, sprinkle with the parsley and serve with the sauce.
Nutrition Facts : Calories 526.2, Fat 27.6, SaturatedFat 14.5, Cholesterol 221.9, Sodium 629.3, Carbohydrate 19.3, Fiber 1.4, Sugar 2.2, Protein 43.4
EASY CREAMY LEMON CHICKEN
This dish is a snap to prepare but always hits the spot at my house. The creamy sauce with a hint of lemon keeps the chicken moist and delicious. Serve over pasta or rice.
Provided by Jess Staldine
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a large skillet over medium-high heat. Cook chicken until lightly browned on both sides, 5 to 7 minutes. Place in a baking dish.
- Stir lemon juice and zest into the leftover butter in the pan, and cook over medium-low heat, stirring, for 3 to 4 minutes. Stir in half-and-half slowly. Stir in 1/4 cup Parmesan cheese until sauce is smooth. Pour sauce over chicken.
- Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle remaining 1/4 cup Parmesan cheese on top.
Nutrition Facts : Calories 344.3 calories, Carbohydrate 2.7 g, Cholesterol 126.1 mg, Fat 24.6 g, Fiber 0.1 g, Protein 27.5 g, SaturatedFat 14.5 g, Sodium 283.8 mg, Sugar 0.3 g
CHICKEN MILANESE
I made this recipe up after not finding very many recipes for chicken milanese to go with my pasta. It is quick and delicious.
Provided by Sherbear1
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 200 degrees F (95 degrees C).
- Beat eggs with salt and pepper in a shallow dish. Spread flour in another dish and bread crumbs in a third dish.
- Working with one piece at a time, gently press chicken into the flour to coat and shake off the excess flour. Dip into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded chicken onto a plate while breading the rest; do not stack.
- Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken in batches of 2 or 3 pieces until golden brown and no longer pink in the center, about 2 to 4 minutes per side. Transfer cooked chicken to a baking sheet and keep warm in preheated oven while cooking remaining chicken.
- Serve with lemon wedges.
Nutrition Facts : Calories 321.5 calories, Carbohydrate 39 g, Cholesterol 129.2 mg, Fat 7.5 g, Fiber 2.2 g, Protein 23 g, SaturatedFat 1.9 g, Sodium 694.5 mg, Sugar 2 g
CHICKEN MILANESE WITH LEMON CAPER SAUCE
Note: Can be made up to 30 minutes in advance and kept on a wire rack in a 225-degeree oven until ready to serve.
Provided by gailanng
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Lemon Caper Sauce: In a blender, blend olive oil, lemon juice, anchovies, pepper and salt. Pour into a serving bowl and set aside.
- Chicken: Cover chicken with food-grade plastic wrap and beat with a mallet until breasts are thin, about 1/4 inch thick. Season with salt and pepper.
- Place flour in a dish, eggs in a separate dish and the breadcrumbs mixed with cheese in another dish. Dredge each chicken breast in flour, then eggs, then breadcrumb-cheese mixture. Press to coat. .
- In a large frying pan, pour enough oil to reach 1/4 inch deep in the pan and heat over high heat to 350 degrees.
- Working in batches so not to over crowd the pan, fry each breast 3 to 4 minutes a side until golden and cooked through. Place chicken in a 225-degree oven until ready to serve.
- Drizzle prepared sauce over chicken when serving.
LEMON CREAM CHICKEN
If you want an entree that's quick, easy and elegant, you can't beat this one. The lemon cream sauce is what makes it irresistible. It goes so nicely with the chicken and mushrooms. -Mary Anne McWhirter, Pearland, Texas
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, mix 1/2 cup flour, salt and pepper. Dip chicken breasts in flour mixture to coat both sides; shake off excess., In a large cast-iron or other heavy skillet, heat butter over medium heat. Cook chicken in batches until a thermometer reads 165°, 5-7 minutes per side. Remove chicken, reserving drippings in pan., Add broth to skillet; bring to a boil. Simmer, uncovered, until liquid is reduced to 1/3 cup, about 10 minutes. Stir in 3/4 cup cream, lemon juice and mushrooms; cook over medium-low heat 5 minutes., In a small bowl, mix the remaining flour and cream until smooth; stir into sauce. Bring to a boil; cook and stir until thickened, 1-2 minutes. Add chicken; heat through.
Nutrition Facts : Calories 381 calories, Fat 25g fat (15g saturated fat), Cholesterol 129mg cholesterol, Sodium 488mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 27g protein.
CHICKEN MILANESE WITH LEMON CREAM SAUCE RECIPE - (2.7/5)
Provided by charlotteh371
Number Of Ingredients 20
Steps:
- Make the Sauce: In a medium pot over medium heat, melt 1 tablespoon of the Butter. Add Shallots and cook until softened, about 4 minutes. Add Cream, Wine, and Stock. Bring mixture to a boil. Simmer until mixture is reduced to about 1 1/2 cups. This will take about 20 minutes. Remove pot from heat; whisk in remaining Butter, 1 tablespoon at a time, stirring well between each addition. Add Sage, Lemon, Cayenne, Parsley, and Salt and Pepper to taste. Cover and set aside. Make the Chicken: Mix Bread Crumbs, Cheese, Lemon Zest and Thyme. Transfer to a plate. Beat Eggs, and season with Salt and Pepper. Transfer to a shallow bowl. Hammer your chicken breasts until they are thin Chicken cutlets. Season Chicken Cutlets with Salt and Pepper on both sides. Dip 1 Cutlet in Egg Mixture and remove, letting excess drip back in the bowl. Lay cutlet in Crumb Mixture and, with dry hand, toss crumbs over the top to coat chicken. Repeat with remaining cutlets. Fill a large skillet with 1/4 inch of Oil. Heat over Medium Heat (350-375 is ideal) until oil shimmers. Add two Breaded Cutlets to each pan. Cook 3 minutes on each side or until a dark golden brown. Lower heat to Medium and cook another 4 minutes, turning once. Cutlets should be brown and crisp. Lay Cutlets on prepared paper towels to drain. Serve cutlets with sauce, and optional lemon and parsley for garnish.
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