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[edit] Ingredients
8 |
oz. herb-garlic cheese |
3 |
|
¼ |
|
2 |
c. dry bread crumbs |
|
Vegetable oil, for frying |
2 |
tbsp. shallots, minced |
½ |
c. dry white wine |
1 ½ |
tbsp. fresh lemon juice |
¾ |
c. heavy cream |
½ |
|
1 |
tsp. salt |
1 |
tbsp. dill weed |
1 |
c. unsalted butter, cut into pieces |
[edit] Preparation
Step 1 |
Ingredients for 4 servings: |
Step 2 |
Make Dill Butter Sauce: combine shallots, wine and lemon juice in saucepan. Simmer over moderate heat, until liquid has reduced to 2 tablespoons. |
Step 3 |
Add cream. Reduce again, until liquid is 1/2 cup. Stir in pepper sauce, salt and dill weed; set aside. |
Step 4 |
Flatten chicken breasts between layers of wax paper, until 1/4 inch thick. Spread quarter of herb-garlic cheese on each. Fold breasts in half; tuck under ends. Chill 1 hour. |
Step 5 |
Preheat oven to 400 degrees. Beat eggs; add milk. Dredge chicken in flour and dip in egg wash. Then coat with bread crumbs. Heat oil in large saute pan. Add chicken breasts, 1 at a time. Brown on both sides. Remove from pan. Place on cookie sheet. Bake 8-10 minutes. |
Step 6 |
Just before serving chicken, heat sauce. Whip in pieces of butter slowly. Stir constantly. DO NOT allow sauce to boil. When butter is incorporated, serve at once. |
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