Ingredients | ||||
Amount | Item | |||
2 | lb. | Chicken Breast 6each | ||
1 | oz | White Wine | ||
4 | oz | Chicken Stock | ||
1 | oz | Capers | ||
3 | each | Lemon | ||
2 | oz | Heavy Cream | ||
1 | oz | Butter | ||
1 | oz | GF Flour | ||
1 | oz | Egg Wash | ||
Cornstarch |
Procedures | ||||||
1 | Tenderize the chicken to insure the breasts are the same thickness throughout | |||||
2 | Dust the chicken in the flour then into the egg wash | |||||
3 | Place a pan over medium heat and saute the chicken till golden brown on one side | |||||
4 | Flip and repeat. Check to see if the chicken is fully cooked | |||||
5 | If the chicken is still raw on the inside, finish in the oven | |||||
6 | Add the shallots to the pan and wilt | |||||
7 | Add the wine to the pan and reduce, Then the chicken stock and cream | |||||
8 | Thicken with a cornstarch slurry | |||||
9 | Add butter and capers to finish the sauce | |||||
10 | Pour the sauce over the chicken and serve |