RECIPE MAGIC!

CHICKEN MEUNIERE

Chicken Meunière is an elegant riff on the classic French fish classic: sole meuniere. Tender, juicy chicken breast is coated in a light, crispy crust that gives way to a succulent interior with each bite. The star of the dish is the rich, buttery sauce that celebrates our healthy Butter EVOO which is combined with a splash of our Sicilian Lemon balsamic. Its quick prep time makes it a go-to option for home chefs. Think of it as fast food French cuisine – a sophisticated dish that can be whipped up in under 30 minutes, offering a taste of Parisian refinement with minimal effort.

INGREDIENTS:
4 boneless, skinless chicken breasts, gently pounded to a 1/2-inch thickness*
1 cup cornmeal
1/2 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
2 large eggs, beaten
1 cup Butter EVOO
1/4 cup fresh Sicilian Lemon white balsamic
2 tbsp fresh parsley, chopped
Lemon wedges for serving (optional)

DIRECTIONS:

In a shallow dish, mix cornmeal, flour, salt, and pepper. Place beaten eggs in another shallow dish. Dip each chicken breast in flour, then egg, then coat thoroughly with the cornmeal.

In a large skillet, heat EVOO over medium-high heat. Once the pan is hot, add two chicken breasts and cook for 3-4 minutes on each side, until golden brown and cooked through. Remove and set aside on paper towel.

Repeat with the remaining two chicken breasts. Once all chicken is cooked, lower the heat and add Lemon balsamic to the pan, scraping up any browned bits. Pour the lemon sauce over the chicken breasts, as desired. Sprinkle with fresh parsley and serve with lemon wedges. Have Lemon EVOO on hand for drizzle.

* HOW TO POUND CHICKEN BREASTS: Place the chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin gently pound the thickest parts of the chicken breast. Start from the centre and work your way outwards, using steady, even strokes. Continue pounding until the entire breast is an even thickness, typically about 1/2 inch thick.