Entertaining - Tuscan Chicken
From shandy 16 years ago
- 30 minutes to make
- Serves 4
This dish is everything in one dish: sauteed chicken cutlets topped with fresh spinach and drizzled with lemon aioli. The recipe came from The Tasting Room in Omaha, NE. I had so much fun making all the different steps that created the one flavorful *and*colorful dish. Read more My regret is that I plated this in a dish that was too busy and took away from the food. See less
Ingredients
- 1/2 c. mayonnaise shopping list
- 4 T. fresh lemon juice, divided shopping list
- 5 T. olive oil, divided shopping list
- 1/3 c.chopped shallots shopping list
- 3 garlic cloves, minced shopping list
- Pinch of dried crushed red pepper shopping list
- 1/2 c. dry white wine shopping list
- 2 (14 1/2 ounce) cans diced tomatoes with basil, garlic, and oregano shopping list
- 1/2 c. all-purpose flour shopping list
- Pinch of cayenne pepper shopping list
- 3 large eggs shopping list
- 1 c. grated Romano or parmesan cheese, divided shopping list
- 2 T. thinly sliced fresh basil leaves shopping list
- 3 T. butter shopping list
- 4 large skinless, boneless chicken breast halves, cut horizontally in half shopping list
- 2 (4-inch) pieces baguette, halved horizontally (I used a sour dough baguette) shopping list
- 4 c. fresh spinach (about 2 ounces) shopping list
- extra virgin olive oil (for drizzling) shopping list
How to make it
- Directions:
- Whisk mayonnaise and 3 T. lemon juice in small bowl.
- Heat 3 T. oil in large skillet over medium-high heat. Add shallots, garlic, and crushed red pepper; saute until shallots are translucent, about 2 minutes. Add wine; simmer until reduced by half, about 1 minute. Add tomatoes with juice. Simmer until thick, stirring frequently, about 10 minutes. Season tomato confit with salt and pepper. Cool.
- DO AHEAD: Lemon mayonnaise and tomato confit can be made 1 day ahead. Cover separately and chill.
- Preheat oven to 250 degrees F. Set rack in rimmed baking sheet (jelly roll pan). Whisk flour and pinch of cayenne pepper in wide shallow bowl. Sprinkle with salt and pepper. Whisk eggs, 3/4 c. cheese, and basil in medium bowl. Sprinkle with pepper. Melt butter with remaining 2 T. oil in large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Working in batches, dredge chicken breasts in flour, shaking off excess. Dip into egg mixture to coat. Transfer chicken to skillet and cook until browned and cooked through, about 3 minutes per side. Place on prepared rack. Transfer to oven to keep warm while cooking remaining chicken.
- Place baguette slices, cut side down, in any remaining butter-oil mixture in skillet and cook until toasted, about 1 minute. Transfer to work surface; spread toasted baguette slices with the tomato confit. Place 2 chicken cutlets in each of 4 shallow bowls. Drizzle with some of lemon mayonnaise. Top with spinach, drizzle with remaining 1 T. lemon juice, olive Oil, and any remaining lemon mayonnaise. Sprinkle with remaining 1/4 cup cheese; season with salt and pepper. Tuck 1 baguette slice inside each bowl.
Tomato Confit Ingredients
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Sauteing Shallots, Garlic and Crushed Red Pepper
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Tomato Confit
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Dipping for Chicken
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Sourdough Baguette with Tomato Confit
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People Who Like This Dish 7
- 3gdogs Nowhere, Us
- hawksbeard Nowhere, Us
- notyourmomma South St. Petersburg, FL
- vic200152 St Albert, CA
- michellem Idaho, ID
- clbacon Birmingham, AL
- shandy Tacoma, WA
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The Rating
Reviewed by 2 people-
Love this recipe! My husband makes it every year for my birthday ever since he spotted it in the January 2008 Bon Appetit! His biggest tip is to cook the chicken in a non stick pan so as to not lose any of the parm coating. So good!!
wots4dinner
in loved it
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" It was excellent "