• 4 large skinless boneless chicken breast halves (2 pounds total)
• ½ cup vegetable oil
• 1 cup all-purpose flour
• ¾ teaspoon salt
• ½ teaspoon black pepper
• 3 large eggs
• ½ stick (¼ cup) unsalted butter
• ½ cup dry white wine
• ½ cup low-sodium chicken broth
• 3 tablespoons fresh lemon juice plus 1 whole lemon, thinly sliced
• 1 lemon
• ¼ cup chopped fresh flat-leaf parsley
• Place chicken breasts between 2 sheets of plastic wrap and gently pound chicken with flat side of a meat pounder or with a rolling pin until ¼ inch thick.
• Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking.
• While oil is heating, stir together flour, ½ teaspoon salt, and ¼ teaspoon pepper in a shallow bowl. Dredge 2 pieces of chicken, 1 piece at a time, in flour mixture, shaking off excess. Lightly beat eggs in another shallow bowl. When oil is hot, dip floured chicken into beaten eggs to coat, letting excess drip off, then fry, turning over once, until golden brown and just cooked through, about 4 minutes total. Transfer to a plate lined with paper towels and keep warm, loosely covered with foil. Fry remaining chicken in same manner.
• Pour off and discard oil, then wipe skillet clean and heat butter over low heat until foam subsides. Add wine, broth, and lemon juice and boil, uncovered, stirring occasionally, until sauce is reduced to about ½ cup, about 6 minutes. Stir in parsley and remaining ¼ teaspoon salt and ¼ teaspoon pepper. Spoon sauce over chicken and top with lemon slices. Serve over angel hair pasta or side of savory couscous.
© Recipe courtesy Recipe courtesy of Epicurious.com
APRIL WINE CLUB:
RICH WINE STYLE
‘Russian River has become one of the most sought after addresses for California Chardonnay for good reason – it produces wonderfully expressive fruit with concentrated flavors and high natural acidity. This Chardonnay release was sourced from two mature vineyard blocks on alluvial loams. The grapes were harvested in the cold of the morning and transported to the winery. Bunches were immediately crushed in an oxygen rich environment and fermented with natural yeasts. 25% of the wine was matured in seasoned French oak for 10 months and then bottled without fining or filtration.
“The nose reveals lifted aromas of citrus blossom, Asian pear, and preserved lemon, with underlying notes of white peach and fresh ginger. The palate is long with impressive depth and breadth. Flavors of dried pear, ripe lemon, custard apple and nuances of toasted cashew are interwoven along a clean, zesty finish.” – Bill Nancarrow, Winemaker
Winemaker: Bill Nancarrow
Appellation: Russian River Valley, California
Varietal: 100% Chardonnay
Analysis: 14.1% alcohol / volume
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.