Yield: 4 servings
Preparation: 25 minutes
Cook: 1½ hours
Ingredients:
4 boneless, skinless chicken breasts, preferably from naturally raised chicken, rinsed and patted dry
kosher salt
Freshly ground black pepper
1⁄2 cup all-purpose flour
2 eggs, beaten
1 cup Bread crumbs (recipe follows.)
2 tablespoons olive, canola, or grapeseed oil
1 cup dry white wine
1⁄2 cup sherry vinegar or champagne vinegar
1 shallot, finely chopped
1 dried red chile pepper
1 bay leaf
1 tablespoon heavy cream
3⁄4 cup unsalted butter
Juice of 1⁄2 lemon
2 tablespoons diced tomatoes
1 tablespoon capers, rinsed
Procedure:
Preheat oven to 350°.
Season chicken on both sides with salt and pepper. Set out 3 shallow plates in assembly-line fashion. Put flour in one, beaten eggs in the next, and bread crumbs in the third. Dredge each seasoned chicken breast in flour, shaking off the excess, then dip in eggs, and finally press into bread crumbs to coat thoroughly on both sides. Set breaded chicken on a plate.
Heat a large ovenproof sauté pan over medium-high heat, and add oil. Brown chicken breasts for approximately 3 minutes per side, or until golden. Regulate heat as necessary to achieve a uniformly browned crust.
Transfer pan to the oven and cook chicken for 10 to 15 minutes, or until cooked through. (Chicken should reach an internal temperature of 165° when tested with an instant-read thermometer.) Transfer chicken to a rack to rest briefly.
Meanwhile, combine wine, vinegar, shallot, chile, and bay leaf in a saucepan. Bring to a boil over medium-high heat and cook until pan is almost dry. Add cream and simmer until it reduces to about 1 teaspoon. Whisk in butter little by little over medium-low heat until sauce is creamy and emulsified. Strain sauce through a fine-mesh strainer into a bowl. Add salt and pepper to taste and lemon juice.
Slice chicken on the bias and arrange on serving plates. Spoon sauce over the top and garnish with diced tomatoes and capers.
Bread Crumbs Ingredients:
Yield: approximately 2 cups
Preparation: 5 minutes
8 slices baguette or other crusty bread, preferably 1 day old
Bread Crumbs Procedure:
Remove crust from bread and cut it into chunks. In the work bowl of a food processor, pulse bread until you have an amalgam of fine, medium, and coarse crumbs ranging from the size of a lentil to that of a juniper berry
Restaurant: Bottega Restaurant & Cafe, 2240 Highland Ave S, Birmingham, AL
Recipe Type: Authentic
Submitted By: Chef Frank StittRecipe Type: Authentic
Recipe Author: Chef Frank Stitt
Chef's Background:
Original Photograph By: Frank Stitt/bottegarestaurant.com
Photograph Retouched By: Recipe Spy
Recipe Source: http://bottegarestaurant.com/press/BOTTEGA-FAVORITA-FEATURE-TASTE-OF-THE-SOUTH.pdf