Asiago Crusted Chicken
(from deaonerox’s recipe box)
Source: http://www.weekendchowdown.com/2010/09/asiago-crusted-chicken-piccata/
Categories: Boneless Skinless Chicken Breast
Ingredients
- * 1 1/2 – 2 lbs of boneless skinless chicken breast
- * 1 cup of Asiago cheese, grated
- * 2 tbsp flour + extra for dusting
- * 2 tbsp minced shallots
- * 1 lemon juiced, zest reserved
- * 3 tbsp white wine (I used Sherry)
- * 4 cups chicken stock
- * 3 tbsp unsalted butter
- * 2 tbsp capers, lightly chopped
- * salt & pepper to taste
- * 3-4 tbsp olive oil, to coat the pan
Directions
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Start by pounding the chicken breasts to an even thickness, about 1/2 inch.
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If the chicken breasts are large, cut them in half after they are pounded.
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Preheat a pan to medium to medium high heat depending on your equipment this may vary, about 350′F.
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As the pan heats, prepare only enough chicken to cook one batch. This will help the ingredients stick to the chicken and ensure a golden crust forms. Lightly dust the chicken with fresh pepper on both sides. Next, cover the chicken with grated Asiago cheese and apply pressure. Sprinkle the coated chicken lightly with flour this helps prevent the cheese from sticking to your fingers.
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When the pan is ready coat the pan with olive oil and place the chicken in the pan.
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To get the best crust possible avoid moving the chicken until it is ready to turn. The chicken should cook for about 3 minutes before it needs to be turned. If the chicken does not release from the pan, allow it to set for another 30 seconds and try again. The food will release it self when it’s ready. Continue to cook the chicken on the other side for about 3 minutes. If you are working in batches you can begin coating the next batch while the first batch cooks.
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When all batches are complete reduce the heat to low. You may need to remove the pan from the stove for a moment to allow the pan to cool. If there is an excess of oil in the pan you can discard it, but try to discard only the oil and not any of the brown bits on the bottom of the pan.
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Place the minced shallot in the pan with 2 tablespoons of butter and cook on low until they become translucent. Add the wine and lemon juice to the pan and deglaze removing as much of the brown bits as possible.
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Cook for about one minute and add the flour, then cook for an additional minute. (for a thinner more traditional sauce omit this step)
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. Next, increase the temperature to high and add the chicken stock slowly while whisking.
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. Add the capers then bring the sauce to a boil. Once a boil is reached reduce the temperature until you reach a simmer.
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. Allow the sauce to reduce by about half, or until the sauce reaches the desired thickness.
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. Remove from heat and add the remaining tablespoon of butter.
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. Check for taste, add salt and pepper if needed.
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. Plate the chicken with a generous amount of sauce and top with lemon zest.