Parmesan Crusted Chicken

Parmesan Crusted Chicken

4 each Chicken Breast, filets

¾ cup All Purpose Flour

¾ cup Half & Half

1 cup Parmesan Herb Breadcrumbs (see recipe)

2 tbsp Butter

4 oz Goat Cheese

12 fl oz Piccata Sauce (see recipe)

2 tsp Capers (fried in a little butter)

2 tsp fresh Parsley

Wash and trim chicken breast. Pound each breast out to 150%. Dredge each chicken breast in flour, then dip in half & half, then dredge in Parmesan crust. Sauté breast in butter until golden brown on both sides. Finish cooking in pre-heated 350 degree oven. When chicken is done, remove from oven, plate and top with Piccata sauce, then goat cheese and then fried capers. Garnish with chopped parsley. Makes – 4 servings

Parmesan Herb Breadcrumbs

1 cup Breadcrumbs

1/4 cup grated Parmesan

1 tsp fresh minced Oregano

1 tsp fresh minced Rosemary

1 tsp fresh minced Chives

1 tsp fresh minced Basil

1/2 tsp fresh Thyme Leaves

Combine all ingredients and mix well. Makes – 1 1/4 cups

 Piccata Sauce

3 tbsp Unsalted Butter

2 tbsp Shallots – chopped

1 tbsp Garlic – chopped

4 tbsp All Purpose Flour

½ cup Chardonnay

2 tbsp fresh squeezed Lemon Juice

2 cups Chicken Stock

½ tsp Kosher Salt

White Ground Pepper to taste

Combine all ingredients and simmer for 20 minutes. Makes: 24 ounces

 

 

 

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

All recipes are property of Quaintance-Weaver, Inc., and unauthorized commercial use is forbidden.