pat's Recipe

Chicken Terri D

Category: Poultry

Chicken:
8 boneless, skinless chicken breasts pieces
(about 5 oz each)
salt and pepper
2 cups heavy cream
olive oil
Breading:
1 cup (8-oz) panko bread crumbs
1 cup (8-oz) finely grated Parmesan cheese
2 Tbsp chopped parsley
Tomato relish:
1 cup ripe plum tomatoes, cut in 1/4 inch
dice
1 Tbsp fresh basil leaves, chopped
1 Tbsp olive oil
1 1/2 tsp balsamic vinegar
1/2 tsp fresh garlic, chopped
salt and pepper
light olive oil
Lemon butter sauce:
1 cup white wine
1 1/2 tsp lemon juice
1 Tbsp peeled, minced shallots
1/2 tsp kosher salt
1/4 tsp ground pepper
1/4 cup heavy cream
1/2 lb unsalted butter, chilled
garnish:
lemon wedges, capers or parsley

combine breading ingredients in pie plate or shallow dish.
In a bowl, toss together all tomato relish ingredients; set aside.
Make lemon butter sauce: Combine all sauce ingredients except butter in a pan. Reduce by half (about 15 minutes) at medium high. Whisk in butter, one Tbsp at a time. (the whisking action needs to be consistent and vigorous). Strain. Keep warm.
Pound chicken breasts pieces gently between sheets of plastic wrap to about 1/2-in thickness.
Season chicken on both sides with salt and pepper; dip into cream to coat, then quickly dip and press chicken into breading mix to coat completely.
Heat some olive oil in a non-stick pan and add breaded chicken. Cook both sides to a light-golden brown.
To serve, spoon some lemon butter sauce onto each of four plates and top with two pieces of chicken. Top with tomato relish. Garnish with lemon wedges, capers and parsley.