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What A Dish


June 22, 2008

1/4 cup heavy cream

1/2 pound unsalted butter, chilled


Lemon wedges, capers, parsley

1. Combine breading ingredients in pie plate or shallow dish.

2. In a bowl, toss together all tomato relish ingredients; set aside.

3. Make lemon butter sauce: Combine all sauce ingredients except butter in a pan. Reduce by half (about 15 minutes) at medium-high. Whisk in butter, one tablespoon at a time. (The whisking action needs to be consistent and vigorous.) Strain. Keep warm.

4. Pound chicken breast pieces gently between sheets of plastic wrap to about 1/2-inch thickness.

5. Season chicken on both sides with salt and pepper; dip into cream to coat, then quickly dip and press chicken into breading mix to coat completely.

6. Heat some olive oil in a non-stick pan and add breaded chicken. Cook both sides to a light-golden brown.

7. To serve, spoon some lemon butter sauce onto each of four plates, and top with two pieces of chicken. Top with tomato relish. Garnish with lemon wedges, capers and chopped parsley.

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For More:

Ben Pao's ginger creme brulee? Wolfgang Puck's smoked salmon pizza with caviar? Find the recipes at chicagotribune.com/greatdish