Chicken Panko Dinner
Carl DepewBoneless/skinless chicken breasts
How much? Well enough of each item to coat the chicken breasts. So the size matters – and number of breasts.
Pre heat broiler.
(Fresh chicken breasts are good but we always have a bag of Tysons boneless skinless chicken breasts from CostCo in the freezer. It’s sooo much easier and I am one lazy guy.)
Pound chicken to about ¼ inch thick (between two layers of
wrap). Dredge in flour mixture, then egg and then into the
sure all is covered with Panko. Lay on a small oven safe tray
with Pam. Turn them over and spray the other side. Place under
until Panko is browned, turn them over and brown the other side.
then the chicken should be just done and ready to eat. If not
cooking them until the chicken reaches 165 on a digital
thermometer. I think the phrase is
-until the juices run clear.
While the Panko is browning and the chicken cook, prepare the sauce in a medium sauce pan.
For two breasts.
1. 1 C chicken broth
2. 3 T butter
3. 3 T lemon juice
4. 2 T dry white wine
5. 1 T parsley leaves -dry is OK
6. 1 T capers, drained (a little more or less to your taste)
7. 1 T pimento, diced (a little more or less to your taste)
8. 3 T flour
As you sample the
sauce add a little more of any item to suit your taste.
A little more or less of anything based on your individual taste is OK.
Combine first 5 ingredients in pan or skillet and simmer to reduce volume of liquid to about half. Add capers and pimentos. With a whisk, stirring rapidly, slowly sift flour into the sauce to fully incorporate. Or, spoon some sauce into a measuring cup, add the flower, mix well and then add to the sauce. Let thicken.
Ladle over chicken.
Good with our recipe for steamed broccoli or asparagus and Autum Salad or Doré’s Salad.