Распечатать
E-mail
Ингредиенты
- 3 or 4 whole chicken breasts
- cooking oil
- butter
- Panko (Japanese bread crumbs)
- Flour
- 1 egg mixed with a little water
- 1 cup white wine (I used sauvignon blanc. Muscadet is good, too)
- 1 shallot, chopped
- 2 sprigs fresh Thyme
- 1 Bay Leaf
- Juice of 2 lemons
- ½ cup heavy cream
- 1 cup unsalted butter, (2 sticks cut into smaller cubes)
- 2 tablespoons capers
- 2 pinches of chopped fresh parsley
- First, for the chicken:
View Full Recipe at Amateur Gourmet
,%20enhanced%20with%20lemon%20juice,%20capers%20and%20parsley.%20It%20was%20so%20delicious,%20so%20decadent%20and%20so%20rich%20that%20when%20Adam%20Roberts,%20The%20Amateur%20Gourmet,%20invited%20me%20to%20do%20a%20post%20during%20%E2%80%9CSauce%20Week%E2%80%9D,%20I%20jumped%20at%20the%20chance.%20What%20a%20perfect%20excuse%20to%20make%20a%20sauce%20that%20uses%20a%20whole%20cup%20of%20butter,%20heavy%20cream%20and%20herbs!%3C/p%3E%3Cp%3EThis%20is%20something%20I%20make%20about%20once%20every%20two%20or%20three%20years%20and%20I%20usually%20need%20an%20excuse%20like%20a%20dinner%20party%20or%20a%20food%20blog%20post%20to%20justify%20the%20extravagance.%20Another%20case%20of%20something%20seemingly%20so%20bad%20for%20you%20being%20so%20good.%3C/p%3E%3Cp%3EFor%20this%20recipe%20you%E2%80%99ll%20need:%3C/p%3E%3Cp%3EPreheat%20oven%20to%20350%20degrees.%3C/p%3E%3Cp%3ESeason%20the%20breasts%20with%20salt%20and%20pepper.%3C/p%3E%3Cp%3EHeat%20oil%20(about%20%C2%BC%20cup)%20and%20butter%20(2-3%20tablespoons)%20in%20a%20large%20over-proof%20saut%C3%A9%20pan%20over%20medium%20high%20heat%20until%20butter%20stops%20foaming.%3C/p%3E%3Cp%3ESet%20out%20three%20plates%20%E2%80%93%20one%20with%20flour,%20another%20with%20a%20mixture%20of%20egg%20with%20a%20little%20water%20and%20the%20third%20with%20Panko.%3C/p%3E%3Cp%3EFlour%20the%20breasts%20on%20each%20side,%20dip%20them%20into%20the%20egg%20mixture%20and%20then%20press%20each%20breast%20into%20the%20Panko%20to%20cover%20both%20sides.%3C/p%3E%3Cp%3ESaut%C3%A9%20the%20breasts%20in%20the%20hot%20oil/butter,%202%20to%20three%20minutes%20on%20each%20side,%20or%20until%20they%20are%20golden%20brown.%3C/p%3E%3Cp%3EPut%20the%20pan%20into%20the%20preheated%20oven%20and%20finish%20cooking%20the%20breasts.%3C/p%3E%3Cp%3EI%20left%20mine%20in%20about%20eight%20minutes%20in%20a%20350%20degree%20convection%20oven.%20Cut%20into%20them%20or%20use%20a%20meat%20thermometer%20to%20determine%20if%20they%20are%20done.%3C/p%3E%3Cp%3EKeep%20the%20chicken%20breasts%20warm%20while%20you%20make%20the%20sauce.%3C/p%3E%3Cp%3EFor%20the%20beurre%20blanc%20sauce:%3C/p%3E%3Cp%3EAdd%20the%20chopped%20shallot,%20the%20white%20wine,%20the%20thyme%20sprigs,%20the%20bay%20leaf%20and%20the%20lemon%20juice%20to%20a%20saucepan.%3C/p%3E%3Cp%3EBring%20to%20a%20boil%20over%20medium%20high%20heat%20until%20the%20liquid%20is%20reduced%20by%20three%20quarters.%3C/p%3E%3Cp%3EAdd%20the%20heavy%20cream.%3C/p%3E%3Cp%3EContinue%20to%20boil%20until%20this%20mixture%20is%20again%20reduced%20by%20three%20quarters.%3C/p%3E%3Cp%3ETurn%20heat%20down%20to%20very%20low,%20just%20enough%20to%20melt%20the%20butter.%3C/p%3E%3Cp%3EWhisk%20in%20butter%20cubes,%202-3%20at%20a%20time%20and%20incorporate%20until%20all%20the%20butter%20is%20melted.%20Stir%20constantly%20and%20keep%20the%20heat%20low%20or%20the%20sauce%20will%20break.%3C/p%3E%3Cp%3EStrain%20the%20sauce%20through%20a%20sieve.%3C/p%3E%3Cp%3EAdd%20the%20capers%20and%20the%20parsley.%3C/p%3E%3Cp%3EYou%20can%20keep%20the%20sauce%20warm%20in%20a%20double%20boiler%20over%20warm%20water,%20or%20in%20a%20thermos.%20Again,%20don%E2%80%99t%20overheat%20or%20boil%20the%20sauce%20at%20this%20point.%3C/p%3E%3Cp%3ERemove%20the%20cooked%20breasts%20from%20the%20oven,%20and%20slice%20them%20into%20several%20pieces.%3C/p%3E%3Cp%3ETo%20serve,%20fan%20the%20pieces%20out%20onto%20a%20plate,%20drizzle%20with%20the%20lemon-caper%20beurre%20blanc,%20and%20garnish%20with%20parsley.%3C/p%3E%3Cp%3EThe%20richness%20of%20the%20butter%20sauce%20and%20the%20tang%20of%20lemon%20combine%20to%20make%20this%20a%20delicious%20and%20special%20dish.%20The%20sauce%20would%20be%20terrific%20on%20fish%20or%20scallops%20also.%3C/p%3E%3Cp%3EIf%20you%20have%20this%20often,%20just%20don%E2%80%99t%20tell%20you%20doctor!%3C/p%3E%3Cp%3ETags:%20butter,%20butter%20sauces,%20Craig's%20family,%20French%20sauces,%20Sauce%20Week,%20Steve%3C/p%3E%3Cp%3ECategories:%20Sauce%20Week%3C/p%3E){kind=link}