Recipe by BoxO'Wine
Got this recipe by spying on a restaurant chef who was dating my DD. Invited him into my kitchen to show off and I wrote everything down while he was cooking. guessed at the measurements but hope close enough is good enough. Now I make this to show off too.
Top Review by charlie #5
I have been making this for a long time. Got the recipe from a co-worker. The only thing different is, no saffron, and I often cut the chicken into bite-sized pieces before cooking, or I sometimes will simply slice the chicken breasts very thin into something like a cutlet. Sometimes I have to add more flour or cornstarch to thicken it more. My kids love this.
- 4 tablespoons unsalted butter, divided
- all-purpose flour
- 2 eggs, beaten medium light
- salt and pepper
- 6 thin chicken cutlets
- vegetable oil, about 1/2 inch in fry pan (not olive oil)
- 3⁄4 cup white wine
- 4 cups chicken broth, divided
- 1 whole lemon, juiced
- 1 1⁄2 cups rice
- 3 -5 saffron strands, crushed
Directions See How It's Made
- briefly rinse 1 1/2 cups long grain rice in strainer under cold running water.
- place in saucepan with about 2 cups chicken broth.
- broth should measure to your first knuckle on your hand.
- add few threads saffron.
- bring to boil, stir, lower heat to simmer and cover.
- simmer for about 15 mins.
- check rice to see that all liquid is absorbed.
- fluff with fork when ready to serve.
- make roux- in small saute pan melt 2 tbsp unsalted butter.
- whisk in 1 tblsp flour until blended, add small amounts of flour until roux is a light paste consistency.
- do not allow roux to brown.
- place pan on side place about 1 cup flour in shallow dish.
- salt and pepper cutlets to taste.
- dip chicken cutlets in flour to coat lightly.
- heat oil in large frying pan.
- dip floured cutlets in beaten eggs and fry until light brown.
- remove from oil and drain on paper towels.
- remove oil from pan and wipe clean.
- add 2 tbsp unsalted butter, slowly melt.
- add wine, chicken broth and lemon juice.
- bring to slow boil.
- whisk in roux until sauce is lightly thickened.
- return chicken cutlets to pan and slowly heat.