1 (6-oz.) chicken breast
Flour, for dredging
Beaten eggs, for dipping
White bread slices, finely diced cubes
Sauce:
1/4 of one shallot, diced fine OR green onions, diced fine
2-ozs. white wine
3-4-ozs. heavy cream
Lightly flour the chicken and dip into the beaten egg "wash." Next, coat chicken in the tiny white bread cubes on both sides.
Heat a small amount of oil in a frying pan and sauté chicken until lightly brown on both sides.
Finish cooking in oven for 10-15 minutes at 400ºF.
For the sauce:
In a frying pan, sauté the diced shallot until golden, then stir in the white wine. Boil for little bit.
Add heavy cream and stir in a tablespoon or so of roux (salad oil and flour mixed together into a paste) to thicken the sauce to your liking.
Add salt and white pepper to taste.
Serve sauce over the chicken.
Yield: Serves 1
