I was struggling with this post’s title. How on Earth am I supposed to make the subject of this post condensed from: “Chicken, lightly breaded and seasoned, then cooked in white wine, lemon, butter, vegetable stock. Oh, and a side of creamy pesto whole wheat pasta” – yeah, I don’t think that would fit. Due to the extreme popularity of this dish’s deliciousness, I think the title I decided to go with is pretty fitting. It was so delicious that Sean went back for more…but even more impressive…he never once went for the hot sauce, salt, or pepper to add it in! HUGE SUCCESS! He loves hot sauce, so he does that. But not for this recipe! It must come from heaven.
Here’s the series of events when I made this a few nights ago:
It all started when I got home after an obnoxious hour and forty five minute commute. I was hungry, and so was Sean. He recommended a few frozen things we had in our freezer, but I wasn’t into it. I said I’d be back, and off to the closest grocery store I went. Shout out to our neighborhood Safeway! Unfortunately I got stuck behind an extreme coupon-er. Like…straight out of the T.V. show on T.L.C. Now don’t get me wrong. I secretly aspire to be like them, but for the moment, I wasn’t in the mood. I finally made it to the conveyor belt with these two ingredients: thinly sliced chicken and a package of creamy pesto sauce mix. Easy, and only $8 for dinner! We had everything else at home. If you want to re-create this, here’s what I used:
- thinly sliced chicken (duh, we’ve been over this)
- 2 lemons (cut them up into slices)
- a little white wine (pino grigio is probably best)
- vegetable stock (or chicken stock, I only had veggie though)
- butter (always a fan!)
- flour (meh…like 4 cups would be enough for coating in the bowl before hand)
- 3 egg yolks
- cayenne pepper
- fresh ground pepper
- a glass of red wine. Just to keep you company 😉
- some Billy Holiday or Frank Sinatra playing on Pandora
- Comfy after-work clothes…alright you get it! Is the mood set? Are you ready for this?! Woooooo! Here we go:
First step is to put a bunch of flour in a large bowl. You don’t need to measure out the amount I listed above. That was just to give you an idea of how much you need to have handy. It just needs to be enough to coat the chicken slices. But before you do, add to the flour: cayenne pepper, salt, pepper, and garlic powder (enough to your liking, and to give the coating a good kick).
In a separate bowl, mix up about 3 egg yolks. This will keep the flour mixture on enough for a good “lightly battered” taste.
Dip the chicken in the flour first, then into the egg yolk, then back into the flour for a good strong coating of flour.
Set those battered chicken slices aside and begin preparing the broth to cook it in. I always love this part. The part when the smells in my kitchen completely come alive with lemon and white wine in a mouthwatering broth. Hehe! So exciting.
Now let’s get this cooking party started….with…BUTTER. When I first began to cook all the time, I was like “AHHH! TOO MUCH BUTTER! I’m gonna hurt my heart with all this!” But as long as you’re also exercising regularly, and not including butter in your every day life style, then you’re just fine. Use it when it’s appropriate. And when you do use it…it’s so worth it 😉 Plop some butter into a large skillet. Start the butter on a slow heat. Next you’ll want to add your lemon slices (from 2 lemons or more), white wine, and vegetable stock to the butter in the pan. No need to measure. Be FREE! Just pour in enough to make a really good amount of broth. Let it simmer for a bit:
Mmmmmm smells so good! While that simmers, let’s talk wine, shall we? I love wine. Adore it. I’m not a snob, I promise, but I do love tasty wine. Lately my new favorite red is called Apothic Red. Have you tried it? You can check it out here: http://www.apothic.com/wine.asp. Do you have a favorite wine? Please comment and let me know! I’m always excited to try new wines. Well this was a fun chat while the broth simmers.
Now that the broth is hot and ready, it’s time to cook the chicken evenly on each side. I would rotate each of the slices 4 times or so until it is fully cooked, and has soaked up the broth enough. Meanwhile, whip up a side of something yummy. I recommend a side of the whole wheat pasta with creamy pesto sauce that I made. The creaminess of the pasta really calms down the acidity of the wine and lemon that flavors the chicken so well. It’s a good combo. Here’s a little slideshow of the chicken cooking in heavenly aromas:
Tadaaaa! It’s done and delicious:
P.S. Don’t forget to share your favorite wines with me!