- 1 ct 8oz boneless
chicken breast
- 1 cup Italian breadcrumbs
- 2 ct Eggs
- 1 pch Salt
- 1 pch Black Pepper
- 2 T
Olive Oil
- ¼ cup Minced Onions
- 2T
Butter
- 2T
White Wine
- 1 cup Heavy Cream
- 1T
Whole Grain Mustard
- 2T
Diced Tomatoes
- 1 pch Salt
- 1 pch White Pepper
In a shallow saucepan, heat butter and add onions and cook
until translucent. Add vermouth and cook down to one third. Add cream and cook
down to one half. Add salt, pepper and mustard and melt flavors over heat.
Reserve.
Place chicken on board, trim fat and split into two lobes.
Pound lobe of chicken between plastic wrap to ¼" thickness. Season each side
generously with salt and pepper. Whip broken eggs into a shallow pan and coat
chicken with egg wash. Bread chicken in breadcrumbs. Place 12" Teflon sauté pan
on stove to med high heat and add olive oil. Place chicken in pan with oil and
brown on both sides. Move chicken to plate and finish with sauce.
