So my husband tells me at 8pm tonight that he wants pasta and breaded chicken with a butter sauce, but not a greasy butter sauce but a creamy butter sauce!!! Excuse me at eight at night. I'm not tiered, why not?
So i took some chicken breast, sliced the breast in half to make it thinner, dipped it in melted butter and then put it right into the italian bread crumbs, onto a pan for 25 minutes in a 350 degree oven.
I took out my stainless steel sauce pan and put 1&1/4 cup of dry vermouth, 2 lemons(peeled and cut into quarters) 1 shallot,minced 3 cloves of garlic minced and cooked that down for about 4-5 minutes, then i added 1 cup of heavy whipping cream and whisked it together for about 5-6 minutes, then slowly added 2 sticks of butter, whisked all of that together until a creamy consistency about 8minutes, took it off the fire and strained it into a bowl to remove the lemon chunks and seeds. Let it cool just for about 3 minutes to thicken up a bit. Poured it over pasta and chicken, and oh my goodness it was like magic! GONE! my family left nothing but the crumbs in the pan where the chicken was cooking...
Try it! it is sooooo yummy! Let me know if you do!
Chef Neena
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