Sunday, December 20, 2015

CHICKEN ITALIANO WITH BRANDIED PEACHES

4 chicken breasts, trimmed of all sinew and fat
1 tablespoon granulated garlic
1 cup seasoned Italian breadcrumbs
3 tablespoons Pecorino Romano cheese, grated
1 tablespoon olive oil
2 tablespoons butter


PREPARE CHICKEN AND MEASURE OUT ALL INGREDIENTS FIRST.

To flatten the chicken breasts to one half-inch thick, I place a kitchen mallet inside a plastic bag and hammer away.

Make sure to remove the sinew and fat from chicken breasts. Mix the granulated garlic, breadcrumbs, and the grated cheese together in a large baggie and after shaking, set aside. Dip the chicken in the egg wash first, then place inside plastic bag and shake making sure to coat all sides of the chicken.

Using a skillet, melt butter and add the olive oil into the pan. Using medium heat, fry each piece of chicken until golden, keeping it warm until serving.



PEACH TOPPING

2 tablespoon butter
3 tablespoon brown sugar
1/4 teaspoon cinnamon
1/4 cup brandy
1 tablespoon cornstarch
1/2 cup water
1 tablespoon lemon juice
salt to taste

 


 Melt the butter, add the brown sugar and cinnamon and allow it to bubble. Unless you know how to flambĂ© remove the pan from the burner before you add the brandy. Blend with a wire whisk.


Add the 1/2 cup water mixed with the cornstarch and whisk until thickened. Add the lemon juice and whisk again. Once you're satisfied with the taste, add 1 cup sliced peaches!
 
 Plate the chicken onto a plate, spoon peaches down the middle and spoon sauce over top.