Prep 15 m Cook 20 m Ready In 35 m
“This is a fabulous main dish and is company worthy. Serve with rice and a cooked vegetable for a complete meal. Word of warning: it is not diet friendly”
Ingredients
3 (5 ounce) boneless, skinless chicken breasts
2 tablespoons tapioca starch
2 tablespoons all-purpose flour
1/4 teaspoon salt
2 large eggs
3 tablespoons olive oil
2 tablespoons salted butter, divided
3 cloves garlic
1 cup whipping cream
3/4 cup chicken broth
1/4 cup Pinot Grigio wine (optional)
1/2 medium lemon, juiced
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions
Preheat the oven to 200 degrees F (95 degrees C).
Use a sharp knife to cut each chicken breast horizontally into 3 thin pieces.
Combine tapioca starch, flour, and salt in a shallow dish and mix well. Place eggs in another shallow dish, and beat well.
Heat olive oil and 1 tablespoon butter in a skillet over medium heat. Dip chicken first in flour mixture, then into the eggs, coating completely. Cook chicken, in batches if necessary, until golden and no longer pink in the center, 2 to 3 minutes per side. Remove chicken to a rimmed baking sheet lined with a drip tray.
Place chicken in the preheated oven to keep warm.
Meanwhile, reduce heat to medium-low, and melt remaining 1 tablespoon butter in the skillet. Saute garlic until fragrant, about 1 minute. Stir in cream, broth, wine, lemon juice, parsley, salt, and pepper. Cook, stirring constantly, until sauce has reduced. Sauce can break if the heat is too high and it’s not stirred regularly. Serve chicken topped with sauce.
Ingredients
- 3 (5 ounce) boneless, skinless chicken breasts
- 2 tablespoons tapioca starch
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 2 large eggs
- 3 tablespoons olive oil
- 2 tablespoons salted butter, divided
- 3 cloves garlic
- 1 cup whipping cream
- 3/4 cup chicken broth
- 1/4 cup Pinot Grigio wine (optional)
- 1/2 medium lemon, juiced
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
Preheat the oven to 200 degrees F (95 degrees C).
Use a sharp knife to cut each chicken breast horizontally into 3 thin pieces.
Combine tapioca starch, flour, and salt in a shallow dish and mix well. Place eggs in another shallow dish, and beat well.
Heat olive oil and 1 tablespoon butter in a skillet over medium heat. Dip chicken first in flour mixture, then into the eggs, coating completely. Cook chicken, in batches if necessary, until golden and no longer pink in the center, 2 to 3 minutes per side. Remove chicken to a rimmed baking sheet lined with a drip tray.
Place chicken in the preheated oven to keep warm.
Meanwhile, reduce heat to medium-low, and melt remaining 1 tablespoon butter in the skillet. Saute garlic until fragrant, about 1 minute. Stir in cream, broth, wine, lemon juice, parsley, salt, and pepper. Cook, stirring constantly, until sauce has reduced. Sauce can break if the heat is too high and it's not stirred regularly. Serve chicken topped with sauce.
Notes
Prep: 15 mins Cook: 20 mins Total: 35 mins Servings: 3 Yield: 3 servings
