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Category: Chicken
Prep Time: Cook Time: Total Time:
Batter
6 egg yolks
1 whole egg
1/4 cup Romano cheese
1/2 tsp garlic minced
4 leaves basil thinly shredded
1 small rosemary sprigs destemmed, finely minced
Salt and pepper, to taste
2 each chicken breast halves, boneless and skinless 6 ounces each
3 tbsp olive oil
Lemon cream sauce
2 each shallots diced
1/4 cup white wine
1 1/2 lemons juiced
1 tbsp white vinegar
3 oz butter softened
1 1/2 cups heavy whipping cream
Romano cheese freshly grated, to taste
Preheat oven to 350. Combine the batter ingredients, set aside.
Slice each chicken breast into three thin medallions, slicing on the bias. Lightly season with salt and pepper. Dredge in small amount of flour, shaking off excess. Set aside.
Make the sauce: Combine shallots, white wine, lemon juice and vinegar. Reduce until only a small amount of liquid is left. Add the softened butter, stirring continuously, until melted. Add the cream and salt and pepper to taste. Heat through and keep warm.
Dip medallions in batter mixture until thinly coated. Heat olive oil in saute pan and sauté until golden brown on both sides, turning gently so as not to tear the batter coating. Transfer to baking sheet and bake medallions in oven for 3-4 minutes or until done.
Meanwhile strain the Lemon Cream Sauce (it should be subtle and thin). When chicken medallions are done, plate and serve with the sauce and grated Romano.
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CHICKEN ROMANO
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Category: Chicken
Prep Time: Cook Time: Total Time:
Batter
6 egg yolks
1 whole egg
1/4 cup Romano cheese
1/2 tsp garlic minced
4 leaves basil thinly shredded
1 small rosemary sprigs destemmed, finely minced
Salt and pepper, to taste
2 each chicken breast halves, boneless and skinless 6 ounces each
3 tbsp olive oil
Lemon cream sauce
2 each shallots diced
1/4 cup white wine
1 1/2 lemons juiced
1 tbsp white vinegar
3 oz butter softened
1 1/2 cups heavy whipping cream
Romano cheese freshly grated, to taste
Preheat oven to 350. Combine the batter ingredients, set aside.
Slice each chicken breast into three thin medallions, slicing on the bias. Lightly season with salt and pepper. Dredge in small amount of flour, shaking off excess. Set aside.
Make the sauce: Combine shallots, white wine, lemon juice and vinegar. Reduce until only a small amount of liquid is left. Add the softened butter, stirring continuously, until melted. Add the cream and salt and pepper to taste. Heat through and keep warm.
Dip medallions in batter mixture until thinly coated. Heat olive oil in saute pan and sauté until golden brown on both sides, turning gently so as not to tear the batter coating. Transfer to baking sheet and bake medallions in oven for 3-4 minutes or until done.
Meanwhile strain the Lemon Cream Sauce (it should be subtle and thin). When chicken medallions are done, plate and serve with the sauce and grated Romano.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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