Chicken Milano

Have you ever noticed how hard it is to get back into the swing of things after a vacation? Not only for my guys to get back into the routine of a working stiff, but for me to get my butt back into the kitchen. I love to cook, don’t get me wrong. But it sure is nice when someone else does all the work and all we need do is show up.

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Ranch Chicken with Butter-Cream Sauce

If this recipe looks familiar, you are right. It’s a variation on my Super Moist Breaded Ranch Chicken. These yummy, moist breasts cook up in no time at all. Served with a quick rice dish, with steamed green beans or a toss salad and it’s a delicious supper in a flash after a long day. My guys really enjoy the chicken dish just as it was.

While preparing the original recipe, it struck me that I could introduce a little diversity to the plate simply by creating some sort of sauce for the breasts – something to complement the chicken while elevating the presentation just a little. The result was something between “comfort” and “fancy”. I was feeling both particularly lazy and creative at the same time.

Wow! It was delicious. Not quite a scampi, but close. Not quite a Piccata, but close. Best of all, it was a hit with my guys.

Ranch Chicken with Butter-Cream Sauce
Breaded Ranch Chicken
1/2 Cup Ranch Dressing
1 cup Italian Bread Crumbs
2 Tablespoons butter
2 Tablespoons Olive Oil
4 boneless chicken breasts

Filet chicken breast lengthwise to create 2 thin breasts from each larger breast. (Or use thin sliced breasts from the market).

Pat breasts dry with paper towels.

Brush breast with Ranch Dressing, then roll in bread crumbs.

Melt butter with olive oil in a large frying pan over medium high heat. Once melted, lower heat to medium, place breaded chicken into pan.

Cook for about 5-8  minutes or until golden brown. Turn and cook for an additional 3-5 minutes.

Transfer breasts to an oven proof platter, tent and place in a warm oven to “hold”. Make Butter-Cream Sauce

Butter-Cream Sauce
1/4 Cup Dry White Wine
2 Tablespoons Lemon Juice
1/4 Cup Heavy Cream
2 Tablespoons Butter
White Pepper to taste
1 Tablespoon Capers (Optional) 

Pour white to the now empty skillet, scraping up any browned bits in the pan. Add lemon juice, cream and butter. Reduce heat to low and allow sauce to reduce and thicken. Taste and season with a little white pepper.

Return chicken to pan. Sprinkle with capers (if desired), cover and cook until everything is heated through.

Transfer chicken to serving platter or individual plates. Spoon sauce over chicken and serve.

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Note: To reheat any left over breasts, simply make more sauce, place breast in sauce, cover and simmer for about 20 minutes, turning mid-way through. Just as delicious as the first time around!