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Ingredientes
- 6 x Egg yolks
- 1 whl egg
- 1/4 c. Romano cheese
- 1/2 tsp Garlic, chopped
- 4 x Leaves basil leaves, thinly shredded
- 1 sm Rosemary sprigs, destemmed, finely chopped
- 1 pch Salt
- 1 pch Freshly cracked pepper
- 2 x 6-ounce boned and skinned chicken breast halves
- 3 Tbsp. Extra virgin olive oil
- 2 x Shallots, diced
- 1/4 c. White wine
- 1 1/2 x Lemons, juiced
- 1 Tbsp. White vinegar
- 3 ounce Butter, softened
- 1 1/2 c. Heavy whipping cream Romano cheese, freshly grated, to taste
Direcciones
- Preheat oven to 350F. Combine the batter ingredients, set aside. Slice each chicken breast into three thin medallions, slicing on the bias. Lightly season with salt and pepper. Dredge in small amount of flour, shaking off excess. Set aside. Make the sauce: Combine shallots, white wine, lemon juice and vinegar. Reduce till only a small amount of liquid is left. Add in the softened butter, stirring continuously, till melted. Add in the cream and salt and pepper to taste. Heat through and keep hot. Dip medallions in batter mix till thinly coated. Heat extra virgin olive oil in saute/fry pan and saute/fry till golden on both sides, turning gently so as not to tear the batter coating. Transfer to baking sheet and bake medallions in oven for 3-4 min or possibly till done. Meanwhile strain the Lemon Cream Sauce (it should be subtle and thin) When chicken medallions are done, plate and serve with the sauce and grated romano.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 286g | |
| Recipe makes 2 servings | |
| Calories 785 | |
| Calories from Fat 585 | 75% |
| Total Fat 66.35g | 83% |
| Saturated Fat 30.76g | 123% |
| Trans Fat 0.03g | |
| Cholesterol 279mg | 93% |
| Sodium 783mg | 33% |
| Potassium 419mg | 12% |
| Total Carbs 4.54g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.26g | 1% |
| Protein 38.4g | 61% |
