Beurre blanc crispy chicken 🧈 Servings: 2-3 Ingredients: For the chicken: 1 lb chicken breasts, sliced thinly All purpose flour 2 eggs Italian bread crumbs or panko bread crumbs Salt and pepper 4 tbsp oil Fresh thyme, for topping For the sauce: 1/4 cup dry white wine 1/8 cup white wine vinegar 4 tbsp butter, divided into cubes 1/2 shallot, chopped 1/4 tsp salt Pinch of white ground pepper 1/2 tsp lemon juice For the asparagus: 1/2 lb asparagus, stems chopped Olive oil Salt and pepper Recipe: 1. Begin with the beurre blanc sauce. Add white wine and white wine vinegar to a pan. Bring to a boil. Once boiling, turn down to medium heat. Add in salt, shallots, and white pepper. Let simmer for 3-4 mins, or until it’s cooked off a portion of it and you’re left with a few tbsp of liquid. 2. Turn heat to low. Add in butter 2 small cubes at a time. Mix around until each is melted. Once melted, add in the next 2 butter cubes, and so on. Once it’s all melted, squeeze the lemon juice in and mix. 3. Turn the heat off. Use a strainer, making sure to put a bowl in the sink, and strain the liquid from the pan into the bowl in the sink. This is to make the liquid smooth. Throw out the extra ingredients in the strainer. 4. Heat the asparagus on a pan with olive oil, salt, and pepper on medium heat. Cook for 7-8 minutes. 5. Heat another large pan on medium/high heat with oil to cover the bottom of the pan. 6. Add flour, eggs, and Italian crumbs to 3 separate small pans or plates. Season each chicken breast with salt and pepper on both sides. Then, drench the chicken in flour, eggs, and Italian breadcrumbs. 7. Once pan is hot, add the chicken in. Let cook for about 6-8 minutes on each side, or until it’s browned and reached an internal temperature of 165 degrees F. 8. Remove the chicken onto a cutting board and let set for a few minutes. 9. Add chicken and asparagus to a plate and top the chicken with the sauce. Top with fresh thyme. Enjoy!
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