Breast Of Chicken Scala Recipe
Ingredients
| Chicken Breasts- 3 whole, boned, halved and skin removed (about 2 1/4 lb in all) | ||
| All-purpose Flour- 2 tablespoons | ||
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Beef | 1 Can (10oz), condensed | |
| Sour cream | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Parmesan cheese | 1 Tablespoon, grated | |
Directions
GETTING READY
1) Wash and wipe the chicken with damp paper towels.
2) Spread the flour on a flat plate and roll the chicken to coat evenly with flour.
MAKING
3) In a pan or Dutch oven, melt butter and saute chicken until evenly golden-brown on each side for about 15 minutes in all.
4) Stream in consomme and cook over low heat, with the lid on for 45 minutes.
5) Mix in the sour cream, salt and pepper and allow to cook for 10 minutes longer.
6) Using a perforated ladle take out the chicken and place on heatproof serving dish.
FINALIZING
7) Mix the sauce in the pan well to combine, strain over chicken.
8) Dredge with cheese over top.
9) Place the plate under broiler for a few minutes, until golden-brown.
SERVING
10) Serve hot garnished with chopped parsley if desired.
1) Wash and wipe the chicken with damp paper towels.
2) Spread the flour on a flat plate and roll the chicken to coat evenly with flour.
MAKING
3) In a pan or Dutch oven, melt butter and saute chicken until evenly golden-brown on each side for about 15 minutes in all.
4) Stream in consomme and cook over low heat, with the lid on for 45 minutes.
5) Mix in the sour cream, salt and pepper and allow to cook for 10 minutes longer.
6) Using a perforated ladle take out the chicken and place on heatproof serving dish.
FINALIZING
7) Mix the sauce in the pan well to combine, strain over chicken.
8) Dredge with cheese over top.
9) Place the plate under broiler for a few minutes, until golden-brown.
SERVING
10) Serve hot garnished with chopped parsley if desired.
Chef
