- For Chicken
- 2 large boneless skinless Smart Chicken breasts
- ⅓ cup flour
- 2 eggs, lightly beaten
- 1 cup breadcrumbs or panko
- 4 tablespoons peanut oil
- Salt and pepper
- For Sauce
- 1 shallot, chopped
- ½ garlic clove, sliced
- ½ cup dry white wine
- 1 sprig fresh thyme
- ¼ cup cream
- 2 tablespoons butter, softened and cubed
- For Salad
- 2 cups mixed baby greens, washed and dried
- 1 teaspoon red wine vinegar
- 3 teaspoons olive oil
- Salt and pepper
- 1 ounce Parmigiano Reggiano cheese, shaved with vegetable peeler
- Lemon slices
Using a knife, split chicken breasts in half horizontally. Pound each half gently until flattened to an even thickness (this will help the chicken cook more evenly). Season the chicken with salt and pepper. Using 3 bowls, put flour in the first, beaten eggs in the second, and bread crumbs in the third. Dredge the chicken in the flour, and shake off excess flour. Then, dip in the beaten eggs and then bread crumbs until well coated. Press lightly to adhere the breadcrumbs.
Heat a sauté pan with 4 tablespoons peanut oil over medium-high heat and sauté the chicken breasts for 3 minutes on each side, until golden brown and cooked through. Remove and place on paper towels to absorb excess oil.
In the same sauté pan, add the shallot, garlic, white wine, and thyme sprig, and cook until reduced by half. Add cream and simmer 3 to 5 minutes, being careful not to boil. Remove from heat and whisk in butter. Set aside.
Toss greens with salt, pepper, vinegar, and olive oil. Peel the lemons and slice into very thin rounds.
Place 1 piece of chicken on each plate, pour sauce around the chicken, top with salad and sprinkle with shaved Parmigiano Reggiano and slices of lemon. Serve immediately.
Pairing: A Sauvignon Blanc works well with the chicken and the light salad.