For this recipe the following will be Required:
A ziplock bag per chicken breast.
A meat tenderizer or small hammer.
One chicken breast per plate
two small or one idahoan potato per plate
a pan of flour
a pan of breadcrumbs
chicken broth or bullion cubes (or Gravy Packet)
a few tablespoons of peanut oil(or olive oil if allergies are a concern)
a few tablespoons of olive oil or butter
Wash your potatoes. and chop into 1'-2' cubes.
Boil Potatoes. GEt the water to a nice rolling boil before placing prepared potatoes into the water. Boil for 20 minutes or until soft enough for a fork to easily slide in (with little pressure) if the potatoe falls off of the fork remove from heat strain out boiling water and rinse with cold water for a few seconds, before returning the potatoes to the pot. By the time they are done you should be finished frying the chicken.
Prepare pie pan of flour, and
a pie pan full of breadcrumbs. Seasoned to taste. I prefer Italian seasonings. A half a tablespoon of oregano, rosemary, basil, and parsley per 2 cups breadcrumbs. blend the seasonings into the breadcrumbs until it all seems to be evenly dispersed.
Prepare pan of egg wash. (you can scramble a whole egg, or you can seperate the white out and just use the white. About one egg per 3 chicken breasts.
Heat the frying pan with the oil. to medium high.
Place 1 chicken breast in a ziplock bag, press out the air as you zip up the bag (GEt as much of the air out as you can, or you are goingg to make a mess.
Pound the bagged chicken breat with moderate stikes, softening up the meat. DOn't pound it in one spot for too long or you will wear holes into the breast. You want it to be tenderized. It will be flat, about 3/4" thick when it is ready. repeat with as many breasts are to be served.
Remove the first chicken breast from the bag. place it in the flour pan and dust it with flour on both sides completely covering all exposed surfaces of the breast with a light dusting of flour.
Take dusted breast and dip it into the egg wash covering chicken with it on all surface area of the breast.
Place egg-washed breast into prepared breadcrumbs. pat both sides into breadcrumbs until the breast is completely breaded.
Boil or steam vegetables of your choice in a small pot with water butter and salt.
Place breaded breast into frying pan. Cook on one side, moving with tong occassionaly to keep it from sticking to the pan. Cook for about 2 and a half - 3 minutes or until bottom appears to be more golden brown than the uncooked breadcrumbs, at this time flip the chicken and cook on the other side until the sides are fairly evenly browned (about 4 minutes). You may turn it a few more times if you desire just to get it very well done. (With a meat thermometer It should be at least 165 degrees F (75 degrees C), at its center. There should be no blood. The meat should be white when it is done.) Continue frying breasts until there are one per plate.
Remove potatoes from heat and strain. Return to pot, adding a cup of milk per 2 plates. 3 tablespoons of butter or olive oil. smash the potatoes and blend with other ingredients until you have your desired consistency.
follow instructions on gravy packet... or... (take the fond of the frying pan (For best results use a chicken broth if you have it) and blend in a crushed bullion cube. slowly mix with a tablespoon of flour slowly dusting the fond (or broth). this will make the gravy. add a half a cup of broth slowly mixing until it reaches the desired thickness. )
Place flattened chicken breast on the plate, along with some mashed potatoes, and boiled vegetables, cover with gravy and enjoy! (can also be served with steamed rice or topped with marinara to make an excellent Chicken Parmesan, on top of fettuccine!)
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- Joined: 12 Nov 2017, 20:12
- Location: 3 world record holding places within 500sq. Miles on the U.S. East Coast
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thank you Jin . very well explained , bon A petite