- Cooking Time: 55 minutes
- Servings: 4
- Preparation Time: 25 minutes
- 4 thinly sliced chicken breasts
- 1 1/2 c. bread crumbs
- 2 eggs, beaten
- 1/8 c. olive oil, and more as needed
- salt and pepper to taste
- 1 fresh lemon
- 2 1/2 tbsp. butter
- 1/4 c. flour
- 2 c. milk
- 2 tbsp. lemon juice
- 4 fresh basil leaves, chopped
- 2 large russet potatoes
- 4 cloves garlic
- 2 tbsp. rosemary leaves
- 3/4 c. heavy cream
- 2 tbsp. butter
- 1. Place the chicken in a Ziploc plastic bag or between plastic wrap. With a roller pin or a meat tenderizing hammer, beat the chicken until it becomes thin but you don't want to beat the chicken until it is so flat that it falls apart. Set the chicken aside and season on both sides with salt and pepper and take half of the lemon and squeeze the juice on both sides of the chicken breast.
- 2. In a medium bowl, add the beaten eggs. Your eggs should be beaten until you can no longer distinguish the yolk from the whites. Dip the chicken breast in the eggs until it is evenly coated and turn to the bread crumbs, which should be set in a plate or a bowl (I used a square pan. It really doesn't matter what you use). The bread crumbs should completely cover the chicken breast on both sides.
- 3. Take a medium sized pan and turn the heat on medium high and add the olive oil. You may need to add more olive oil later. Once your pan is hot and your chicken is coated in the bread crumbs, place the chicken in the pan and let it sear on both sides for about 4 minutes. Once all of the chicken is done, set aside.
- FOR THE SAUCE
- 4. To make the sauce take a medium sized pot and melt the butter on low to medium heat. Once the butter has melted, slowly add the flour while whisking at the same time. This will make a roux for the sauce and should look light yellow. As soon as the roux has been made, slowly add the milk and whisk at the same time to avoid lumps forming. Once all the milk is added continue to stir the sauce. It will become thick and when it does turn the heat down to a simmering heat.
- 5. Add the lemon juice, fresh basil, and season with salt and pepper to taste.
- FOR THE MASHED POTATOES
- 6. Dice the potatoes and boil in a pot until the the potatoes are soft. This should take about 15 minutes. Drain the water from the potatoes and mash the potatoes with a potato masher. Pour in the cream or milk and stir until mixed. Grate the cloves with a hand held grater, add the rosemary leaves, butter, and season with salt and pepper.
- Plate the chicken with the potatoes and pour some of the sauce on the chicken and enjoy!
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