LEMONY TWIST TIRAMISULEMON CURD:5 egg yolks1 c. sugar½ c. fresh lemon juicePinch kosher salt6 T…
Perfection Marry-Me-Chicken
PERFECTION MARRY-ME CHICKEN
3-4 large, boneless, skinless chicken breasts, cut into cutlets
Salt/black pepper
2 eggs
¼ c. milk
Italian bread crumbs
4 T. olive oil
4 T. butter
3 T. minced garlic
1 c. chicken stock
1 c. heavy cream
½ c. grated parmesan cheese
8 oz. sliced mushrooms
½ c. chopped mixed bell pepper colors (red, orange, yellow)
½ t. oregano
½ t. thyme
1 t. chili flakes
1/3 c. sundried tomatoes, chopped
Fresh basil leaves, garnish
- Season chicken cutlets with salt and pepper.
- In a shallow dish, beat eggs and whisk in milk.
- Place chicken in egg mixture, cover with plastic wrap and refrigerate for at least 2 hours.
- Remove chicken from egg mixture, let excess drip off and submerge into the Italian bread crumbs and shake off any excess.
- In large skillet over medium heat, heat olive oil and butter.
- Add chicken to skillet and cook until you have a nice golden-brown color on each side, about 4-5 minutes per side.
- Remove to a plate and cover with foil.
- Add garlic, mushrooms and bell peppers to skillet and cook for about 2 minutes.
- Add stock, scraping any brown bits stuck at bottom of pan with wooden spoon.
- Turn heat down to medium and add heavy cream, parmesan cheese.
- Allow sauce to simmer for a few minutes.
- Add chili flakes, thyme and oregano. Add salt/pepper if needed.
- Add sundried tomatoes and simmer until thickened.
- Garnish with basil leaves and serve over pasta or rice.