Ingredients Jump to Instructions ↓

  1. 4 Boneless skinless chicken breast halves - (4 oz ea), trimmed

  2. 1/2 cup 118ml Water

  3. 1/2 cup 118ml Dry white wine

  4. 1 Bay leaf

  5. 1 teaspoon 5ml Dried basil

  6. 1 teaspoon 5ml Garlic clove - peeled and sliced (large) Coating Sauce

  7. 4 tablespoons 60ml Butter - (1/2 stick)

  8. 1/2 cup 31g / 1.1oz All-purpose flour

  9. 1 cup 237ml Milk

  10. 1/4 teaspoon 1 1/3ml Grated nutmeg

  11. 3/4 teaspoon 3.8ml Salt

  12. 1/8 teaspoon 0.6ml Black pepper, freshly ground

  13. 1/4 cup 10g / 0.4oz Chopped fresh parsley leaves Crumb Coating and Frying Vegetable oil for frying

  14. 1 Egg (large)

  15. 1/2 cup 73g / 2.6oz Plain dry bread crumbs

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Prepare the poached chicken: Put the chicken breast halves in a heavy medium saucepan. Add 1/2 cup water, the white wine, bay leaf, basil, and garlic. Cover and bring to a boil over moderate heat. Lower the heat and poach for 5 minutes, until almost cooked through. Remove from the broth, cover, and let cool to room temperature. Meanwhile boil the poaching broth over high heat until it is reduced to a generous 1/2 cup, about 3 minutes. Strain; you will need 1/2 cup strong broth (add a little water to make 1/2 cup if you have less). Prepare the coating sauce: Melt the butter in a small heavy saucepan over moderate heat. Stir in the flour and cook for a minute; the mixture will be dry. Stir in the milk and the 1/2 cup reserved strong broth. Whisking constantly, bring to a boil over low heat, simmering until very thick and smooth. Stir in the nutmeg, salt, pepper, and parsley; cook about 2 minutes longer, stirring. Remove from the heat and turn into a small bowl. Cool to room temperature, stirring frequently. When the sauce has cooled to room temperature but is not yet set, coat the poached breast halves one at a time. Using a quarter of the coating for each, spread the rough side of each first so the coating is about 1/4-inch thick. Place a sheet of plastic wrap on a dinner plate and arrange the breasts, coated side down, on it. Spread the remaining coating smoothly over the top and sides. Chill until set, at least 1 hour or as long as 8 hours. Crumb coating and frying: Pour about 1/2 inch vegetable oil into a heavy medium skillet and heat to 370 degrees or slightly below the smoking point. Whisk the egg in a shallow dish or pie pan and put bread crumbs in another. Carefully pick up one coated chicken breast, patching coating as necessary. Dip it into the egg, rolling to coat, and then roll it in the crumbs to coat evenly, pressing lightly. Put chicken into the hot oil and repeat with a second breast. Fry 2 at a time, for 3 to 4 minutes per side, until crisp and golden brown and cooked to the center. Drain on paper towels and repeat with the remaining chicken breasts. Serve hot. This recipe serves 4.


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