Lake Norman Magazine

Does your chicken need a face lift?

Most of us are always looking for different ways to prepare chicken. Boneless and skinless chicken breasts are both economical and versatile; so it is no wonder that it ends up on the dinner table at least once a week.The neutral flavor of chicken allows it to be used in many different cooking applications and flavor combinations. More times than not we associate chicken breast with a flavorless dry piece of protein, however, a few simple tips may change your idea of what chicken really can be.Use fresh chicken breast whenever possible. If you have to use frozen chicken, thaw it properly in a covered container in the refrigerator. Before cooking always make sure to pat the chicken dry with paper towels. If there is any extra moisture it will start a steaming process instead of a quick searing process. Searing seals in the moisture, steaming allows moisture to escape and won’t create a nice crust.Always use a hot pan, grill or oven to ensure that the initial sear is a proper one. This will not only create great color but also seal in the juices.The biggest mistake is over cooking chicken in fear of salmonella. Although a valid concern chicken only has to be just cooked through with an internal temperature of 165 degrees. The best way to ensure a proper cooking temperature is using a digital internal thermometer. Cook chicken to an internal temperature of 155 degrees. Remove from cooking source and let rest. The residual temperature will finish cooking the chicken up to a safe temperature of above 165 degrees without drying the chicken out. Always re-check internal temperature after a short rest and before consuming to make sure that it is in the safe zone.Here is a recipe that gives new life to the plain old chicken breast. Pounding the breast out ensures quick even cooking. The breading gives the texture needed to hold on to the creamy tangy mustard sauce. Gives this one a try and it will surely end up as a family favorite.Watch Chef Troy on Fox Charlotte’s - Fox News Rising morning show each and every Tuesday from 7-9 am. To contact Chef Troy email him at cheftroy@windstream.net or visit his website at www.cheftroy.netChicken Flats with Mustard Cream Sauce Makes 4 ServingsChicken Flats:· 4 Each-Chicken Breast-boneless and skinless, between 5 to 8 ounces

· To Taste-Kosher Salt & Black Pepper

· To Dredge-All Purpose Flour-about 3 cups

· 6 Each-Fresh Eggs-beaten

· 4 Cups-Panko Bread Crumbs

· 1/4-1/2 Cup-Canola Oil

· 2 Each-Roma Tomatoes-cored, deseed and diced

Mustard Cream Sauce:· 1/2 Stick-Unsalted Butter

· 1/4 Cup-White Onion-fine chopped

· 3 Cloves-Fresh Garlic-chopped fine

· 1/4 Cup-White Wine-pinot grigio

· 2 Tablespoons-All Purpose Flour

· 1 Quart-Heavy Cream

· 1/4 Cup-Whole Grain Mustard

· 1/2 Teaspoon-Black Pepper

· 1/2 Teaspoon-Kosher Salt

Melt butter in a sauce pot over medium heat, add the onions, garlic and cook until onions are translucent, 2 to 3 minutes.Add the flour and mix to incorporate using a rubber spatula. Once combined add the cream cook until it slightly thickens, stirring frequently, about 10 to 15 minutes.After the cream thickens, add the mustard and season with salt and pepper and stir. Keep over very low heat.The Chicken:Cover a cutting board with plastic wrap and place two of the chicken breasts on the board and cover with an additional piece of plastic wrap. Using a meat mallet pound the chicken flat about 1/4” thick.Set up the flouring station with the flour, egg and bread crumbs. Season the chicken with salt and pepper on both sides. Dredge in flour, shake off excess. Dip chicken in egg and let the excess drip off before dredging in the bread crumbs, pat bread crumbs onto chicken.Heat just enough canola oil to cover the bottom of an iron skillet over medium high heat. Working in batches, add the chicken to the pan and let cook until golden brown on both sides, about 2 to 3 minutes per side. Remove from the pan and let drain of any excess oil on a paper towel lined plate. Repeat the cooking process on the remaining chicken breasts, adding more canola if needed.To Serve:Place one chicken breast on a plate and top with mustard cream sauce, garnish with tomatoes and serve.

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