This perfectly simple and delicious breaded chicken recipe has been altered from my moms original. The sauce on the other hand is something I whipped up to compliment the chicken.
The trick to not having dry and burnt chicken is cooking it slowly. Meaning, do not do the typical “fried” food and cook it on high heat. All you need is a bit more time on a lower temperature.
I make this when I am looking for a bit of comfort food. Hope you enjoy it as well.
Ingredients for the Chicken:
- 4 Chicken Breasts (thinly cut and tenderized a bit)
- 1/2 Cup Fresh Bread Crumbs
- 1 Cup Unsweetened shredded coconut
- 1 Tbsp Garlic Powder
- 1/2 Tbsp Cayenne Pepper
- 1/2 Tbsp Paprika
- 2 Eggs (beaten)
- 2 Tbsp Coconut Oil
- 2 Tbsp Olive Oil
- Tenderize your chicken slices and set them aside.
- In a shallow bowl combine the bread crumbs, coconut and spices and mix.
- In another shallow bowl beat your eggs.
- Bread your chicken by dredging it through the egg followed by the breading and set aside.
- In a large frying pan heat up your coconut and olive oil on high heat. (make sure the bottom of the pan is covered with at least a millimeter of oil, you may need to add more of each oil depending on the pan size)
- Once the oil is hot gently place your chicken into the pan and reduce the heat to medium. Cook the first side until you see it turn white around the edges. Turn to the other side using a fork and cook until each side is nicely golden. (approximately 3 mins per side depending how thick your chicken is)
- Take the chicken off the heat and place on a paper towel lined plate.
- Repeat the frying process for as many batches as you need. Mine usually takes 2-3 batches.
* TIP: Only flip the chicken once. This way it doesn’t dry out. If you are unsure of when to flip lift an edge to see if it is golden. If it is golden with white around the edges it is ready to be flipped.
Ingredients for the Sauce:
- 5 Tbsp Finely chopped Leeks
- 1 Small finely chopped Shallot
- 3 Tbsp chopped Chives
- 2 Large cloves Garlic (minced)
- 4 Tbsp Spicy Brown Mustard
- 6 Tbsp Cream
- 3 Tbsp Water
- 1 Tbsp Olive Oil
- In a small sauce pan heat up your olive oil.
- Toss in your leeks and shallots and cook for about 3 minutes or until they become soft.
- Deglaze the pot with the water and add in the mustard. Stir well to combine everything. Reduce heat to low.
- Add in your garlic followed by the cream and stir.
- Bring everything to a boil and reduce heat again to simmer.
- Cook for about 3 minutes allowing everything to combine.
- Toss in your chives and stir.
- Serve over your chicken.
The No Mayo Coleslaw I paired this chicken with will be be my post tomorrow so check back 🙂
Alright, I am finally back in the swing of things. It has been a crazy April thus far and needless to say I have been delinquent with my blog writing. This past weekend my husband and I went on a wonderful getaway to the stormy West Coast of Vancouver Island. Hiking in the pouring rain with our pup sure worked up an appetite. On our final evening in our beautiful hotel set a top a cliff overlooking the stormy waters below, we had an outstanding dinner! That dinner was the inspiration for this post and last night’s dinner. The chef prepared a massive bowl of fresh mussels served up in a bacon, white wine and garlic cream sauce which is what I tried to re-create. So below is my version of this meal, granted the professional chef at the 5 star restaurant did a far better job but if I do say so myself these mussels were pretty outstanding! Next time I will use more bacon because you can never have enough of that 🙂
Hope you enjoy this simple, rich and quick to make dinner.
- 1 Kg Fresh Mussels (scrubbed and de-bearded) *when buying them make sure they are closed, this means they are fresh*
- 3 Large Cloves Garlic (minced)
- 1 Small Shallot (minced)
- 2 Sprigs Fresh Thyme
- 4 – 6 Strips of Smoked Bacon
- 1 Cup Dry White Wine
- 3/4 Cup Cream
- 1 1/2 Tbsps Smoked Paprika
- 1 Tbsp White Pepper
- 1 Handful of Chives (finely chopped)
- 1 Handful of Italian Parsley (finely chopped)
- Seasoning Salt to taste
- In a Large non-stick pot cook your bacon until it is crispy. Set it aside on some paper towel.
- Turn heat down to medium and put in your shallots and garlic and saute them in the bacon grease (approx. 1 minute)
- De-glaze the pot with your wine. Cook until the alcohol evaporates (approx. 8 minutes)
- Add in your Thyme and seasonings.
- Pour in your cream and bring to a boil and let the tastes combine for about 5 minutes.
- Place the mussels in the pot and cook them covered until they open (approx 5 minutes)
- Stir the mussels in the sauce for a few more minutes to let them take on the cream sauce flavor.
- Finely chop up your crispy bacon.
- Toss in the bacon bits, chives and parsley and stir.
- Place everything into a deep bowl and serve immediately.