- Portion size: 4
This recipe makes 4 servings
|Per serving: about||-|
|total fat||15 g|
|sat. fat||2 g|
Pounding the chicken until thin makes it cook quickly and evenly. Anchovy paste adds a depth of flavour to the sauce so try not to leave it out. No one will know what ingredient is providing such deliciousness, and everyone will love it.
- 4 4boneless skinless chicken breastboneless skinless chicken breasts, (about 1-1/4 lb/750 g)
- 1/3 cup 1/3cupall-purpose flour
- 1/4 tsp 1/4tspeach salt and pepper
- 1/4 tsp 1/4tspdried thyme
- 1 1eggeggs
- 2/3 cup 2/3cupdry bread crumbs
- 1/4 cup 1/4cupfinely chopped fresh parsley
- 3 tbsp 3tbspvegetable oil
- 2 2cloves garlic, minced
- 1 tsp 1tspanchovy paste, (optional)
- 1/4 cup 1/4cupchicken stock
- 1 tbsp 1tbsplemon juice
- 1 tsp 1tspcornstarch
Between sheets of waxed paper and using mallet, pound chicken to 1/4-inch (5 mm) thickness.
In shallow dish, whisk together flour, salt, pepper and thyme. In separate shallow dish, whisk egg with 2 tbsp (25 mL) water. In third shallow dish, combine bread crumbs with half of the parsley.
Dip chicken into flour mixture to coat both sides. Dip into egg mixture, letting excess drip off. Dip into bread crumb mixture, patting to coat evenly. (Make-ahead: Place on waxed paper-lined baking sheet; cover with plastic wrap and refrigerate for up to 4 hours.)
In large nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium heat; fry chicken, in batches and using remaining oil as necessary, until no longer pink inside, about 4 minutes. Remove to platter and keep warm.
Add garlic, and anchovy paste (if using) to pan; cook over medium heat just until garlic turns golden, about 20 seconds. Add stock and lemon juice; bring to boil, scraping up brown bits from bottom of pan.
In small bowl, combine cornstarch with 2 tsp (10 mL) cold water; stir into sauce and cook until thickened, about 1 minute. Pour over chicken; sprinkle with remaining parsley.
Source : Canadian Living Magazine: May 2004