Chicken Christopher

Chicken Christopher Dish Guide

Serves 2

2 eight oz chicken breasts

1 cup AP flour

2 eggs

½ cup seasoned Italian breadcrumbs

¾ cup panko breadcrumbs

1 shallot, minced

1/3 cup chardonnay

1/3 cup white wine vinegar

1 stick unsalted butter

1 lemon

1 T lemon juice

1 T red wine vinegar

½ T Dijon mustard

1/3 cup olive oil

1 head red leaf lettuce

½ cup goat cheese crumbles

Salt and pepper to taste

Oil for frying

Pound the chicken breasts lightly so that they are as even as possible in thickness. Lay out three dishes and place the flour in one, the eggs in another along with a splash of water, and both types of breadcrumbs in the third. Season the flour with salt and pepper and beat the eggs until homogenous.

Coat the chicken in the flour, followed by the egg wash and then into the breadcrumbs. Press chicken into breadcrumbs to thoroughly coat. Set aside for 15 minutes to allow breading to set up.

Heat a ½ of oil in the bottom of a skillet until it gets to 350F. Lay the chicken away from you and cook for 3-4 minutes a side or until golden brown. Check the internal temperature and ensure it is at least 160F. Remove chicken and place on a wire rack to drain and keep warm in a low oven.

In a separate skillet add the wine, white wine vinegar and shallots and bring to a simmer. Stir and reduce by half. Season with salt and pepper and turn the heat to low. Add 1 to 2 tablespoons of cold butter at a time. Swirl the butter into the sauce until it is melted and add some more butter and repeat until 8 T or 1 stick has been incorporated. Add in the zest of 1 lemon and keep warm over very low heat.

Add the juice of half of the zested lemon to a bowl along with the wine vinegar, mustard and a pinch of salt and pepper. Whisk and drizzle in olive oil. Taste and adjust acidity or seasoning as needed.

Rinse the lettuce and tear into smaller pieces and drain thoroughly. Add to a bowl and toss with a few drizzles of dressing along with the crumbled goat cheese.

To serve, lay down the chicken and a large helping of salad. Spoon the lemon butter sauce over the chicken and garnish with a slice of lemon and fresh herbs if desired.