Define dredge chicjen9/15/2023 Transfer to a serving platter, putting a few slices of lemon on top of each chicken breast, and then drizzle the sauce over the whole concoction.Coat them thoroughly with the sauce, and let them cook for about another minute or two to warm them back up. Once the sauce has thickened sufficiently, put the chicken breasts back into the pan.Break it up into chunks and drop it into the sauce, swirling it around and allowing the sauce to thicken. Take your butter, and dredge it in the flour.Sprinkle in salt to taste, and then add in the cup of chicken broth.Let the sauce reduce for 30 seconds to one minute. I recommend Yellowtail Pinto Grigio because it's not too expensive, you can drink it with the meal, and the sweetness of it counteracts the sour of the lemon. Wait for them to caramellize and take on a slightly gummy texture. Turn the stove up to high heat, and drop the lemon slices into the frying pan.Using one half, make several paper thin slices of lemon. You will know when it is ready to flip when the chicken has a nice, slightly browned color and a crisp texture. Heat the quarter cup of olive oil in a large fry pan on medium-high heat, and when it is smoking hot, place the chicken into the pan.You don't want it soaking in egg, just enough to keep it wet and absorb the flour coating. Combine with about a quarter cup of water to make a light egg wash. Crack the two eggs into a flat bowl, pierce the yolks with a fork, and scramble them slightly.You want a very light coating, this isn't supposed to be like batter. When you pull them out, give them a few good slaps so that the extra flour falls off. Dredge the chicken breasts through the flour.Using a meat pounder, pound the chicken breasts flat so that they are about the size of your hand.You don't need any more than a cup of flour you're just giving them a light dusting. Mix a decent amount of salt and pepper with the flour to make a dredging mixture.
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