OK heres a great recipe for 4 that might seem hard to those who want something quick. This is a gourmet recipe that I used to serve in my restaurants. Of coarse you will want side dishes like a medley of fresh veggies and/or a side of pasta alfredo..etc..
This recipe requires a non-stick large size frying pan, and a small stock pot.
Ingredients:
1Lb Boneless skinless chicken breast
1 Quart whole milk(for Bechemel sauce)(white sauce)
1/4 cup vegetable oil (for pan frying)
1 Tbl spoon Preferably fresh dill weed, dried will suffice
1/2 cup flour
1/4 lb REAL butter
Juice of 1 1/2-2 freshly squeezed and strained lemon's
5 large Eggs ( Im partial to browns, or white rock double yokes)
12-16 Ounces of freshly grated Peckorino Romano cheese(shelf parmesan will do) (but Peckorino Romano is made from goats milk and not cows so it has a much better flavor..)
2-3 Tbl spoons of powdered chicken boullion(preferably less than 30% sodium)
3 pinch' of white pepper
Preperation:
1) Start by mixing the eggs and cheese together until its almost like the thickness of a good pancake batter.(let sit for awhile and it will thicken as the cheese takes up some of the moisture from the eggs)
2)Melt the butter and mix 1/4 cup of the flour to make your roux (thickener for the Bechemel sauce)You can choose to rather use cornstarch and water for your thickener, but reheating usually will cause the Bechemel to break unless heated very slowly, and thined with small amounts of milk at a time..If your family is one who scarfs it all down rather quickly then by all means plan for no leftovers...LOLRTFL
3)Strip the dill weed from the stalk and set 1 Tbl spoon aside..
4) Heat the milk on med hi, combining the chicken boullion, lemon juice, white pepper, and the dill weed. When the milk gets to a lite rolling boil, turn the heat to low and fold in and whip your roux/cornstarch very slowly until the Bechemel sauce has the consitancy of a fairly thick gravy..Set aside when completed...(You can use more lemon or more boullion to suit whatever your taste is in the Bechemel sauce..This is just a general guidline Ive provided...)
5)Cut your chicken into small medalions say 1 1/2 inches, and tenderize to about 1/4-3/8" thickness.
6) use remaining flour to lightly dust each side of the chicken.
7) By now the mixture of eggs and cheese should be the consitancy I talked about before..If too thick add another egg, if too thin add more cheese..sit your flower dusted medallians into the egg and cheese batter and get ready to batter and fry golden brown..
8) Heat the oil med hi in the non-stick pan and fry golden brown on each side...(You will need a pan set aside with some paper towels to drain the oil off of the cooked peices.)
9) After youve finished frying all the medallions put them into a glass pan for baking, and cover with the Bechemel sauce..Bake for about 10 minutes in a preheated over set at 350 degrees...
NOTE:
Double the bechemel recipe and make two seperate Bechemel sauces. One with the lemon and dill, for the Francaise.. and the other prepare with no dill or lemonm but add 12 ounces of cheese and you can have a side dish of Fettucini Alfredo..
Bon Appetite
Altho I do have some in the freezer for another meal....
Would love to have that recipe, when you have time.
