Topic and Skill – Breading and Pan-Reduction Sauce (Episode #8): A classic recipe optimizing all parts of the bird with sautéing and a white wine pan-reduction sauce
*Pan-reduction for the sauce: Reduce the amount of liquid in the pan until there is a distinct trail left when you draw a spoon across the bottom of the pan, then take the pan off the burner and very vigorously stir in the butter. The melting butter fat will thicken the sauce and create a lovely sheen.
- 4 split (2 whole) boneless, skinless chicken breasts
- 1 cup flour
- 2 extra large eggs
- 1 ½ cups dried breadcrumbs or Panko
- 2 tablespoons extra virgin olive oil
- 3 tablespoons unsalted butter
- 2 lemons (halved and juiced), reserve halves
- 2 tablespoons capers
- ½ cup dry white wine
- 1 tablespoon water
- salt and pepper
Preheat Oven to 400° F. Line baking sheet with parchment paper.
Place breasts between sheets of plastic wrap and pound thin with a mallet or the bottom of a cast iron skillet (my preferred method).
For the standard French breading technique, you will need three wide bowls or other containers, one for flour, one for breadcrumbs or Panko, and one for eggs.
Place flour in one container. Beat the eggs with 1 tablespoon water and then pour into the second container. Place the breadcrumbs (or Panko) in a third container.
Dip the chicken breasts first in the flour, then the egg, then the breadcrumbs. Set aside. (If some areas of chicken do not adequately retain the breadcrumbs, place back in egg wash, and then re-dip in breadcrumbs.)
Heat 2 tablespoons olive oil in a sauté pan over medium heat. Add chicken breasts and cook until pleasingly browned on each side. Remove from pan and place on baking sheet.
Place chicken breasts in oven for at least 10 minutes or until internal temperature of the breast is 170ﹾF (the breasts should be done in the oven by the time the sauce is finished on top of the stove – so finish the sauce).
Remove the breasts from the oven and place center of the plate. Spoon sauce over the top. Garnish.
For the sauce:
Wipe out sauté pan. On medium-low heat add lemon juice, white wine, capers, the lemon halves, ½ teaspoon salt and ½ teaspoon pepper. Reduce liquid by half.
Remove and discard lemon halves. Remove pan from heat and vigorously swirl in remaining 2 tablespoons butter.
Serve, placing chicken breast on plate, spoon on the sauce. Garnish by bisecting a half moon segment of lemon, twisting it and placing on top of chicken.
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