Growing up my mom made a dish she called Chicken and Wine and it became the legendary Sitcer family comfort food.
In my household it is called Lala’s Chicken and Wine and it has the same status of legendary comfort food.
It is not rocket science, but it is a great recipe to tweak to make it your own. Here is where mine is now:
Mix together equal amounts of plain bread crumbs and flour. Season with plenty of kosher salt and fresh ground pepper, garlic powder and Herbs de Provence. Sometimes I add grated Parmesan and sometimes I don’t. Be sure to taste this breading to be sure there is an equal balance of flavors; salt, pepper and herbs should be well balanced.
The next step is to dredge the chicken breasts, making sure they have been brought to room temperature and are opened up and flattened.
As you are dredging all of the chicken breasts you should be melting equal amounts of olive oil and butter, 2 T each approximatel y.
Being careful not to burn the butter and oil, heat the pan on medium high heat. Add the chicken breasts and cook on high, for about 5 minutes on aside
When the chicken breasts have been browned on each side remove them to a cooking dish, it is time to deglaze the pan with white wine.
Pour in about a cup or cup and a half of good white wine (don’t ever cook with wi e you wouldn’t drink) and whisk up the drippings until the sauce thickens. Pour the sauce over the chicken breasts in the pan.
Cook on 375 for 30 minutes. Serve with (wild) rice.
Ingredients
6 chicken breasts, brought to room temperature and flattened a bit
Combine 1 C plain breadcrumbs, 1 C flour, 1 T salt, 1 T fresh ground pepper, 1 T herb de Provence and mix well.
2 T butter
2 T olive oil
1 C dry white wine
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