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Chicken Aleuf (M, TNT)
Source: Self
Serves: Varies

Chicken breasts
Flour (enough to dredge the breasts)
Based on per cup above, use 1 tsp. each as follows: garlic powder, onion powder, paprika, dash of white pepper
Eggs whipped with 1 tsp. water per egg (1 egg per 4 breast halves)
Oil spray (if you don't have it use a little vegetable oil)
Dry white wine (if you use the Marsala Variation use Marsala wine instead; for the Chicken Francese variation use fresh squeezed lemon juice [small wedge per piece])

Preheat oven to 400°F.

In a bowl or large Ziploc bag mix the flour and the seasonings.

In another bowl prepare the eggs as above set aside.

Heat a large skillet, when hot add the spray or oil.

Meanwhile dredge the chicken in the seasoned flour. For an herbed chicken add: 1 tbsp. each: fresh fine chopped tarragon, rosemary, and thyme.

Dip the chicken into the egg, and then quickly lift out drain excess egg and place into the hot pan with oil or freshly sprayed. Cook for 30 to 40 seconds like you would an omelet. DON'T OVERCOOK THE EGG COATING!

Now flip the chicken over cook another 30 to 40 seconds and spritz with wine (hold you thumb over the top of the bottle and spritz each piece so that the wine steams into the chicken).

Remove and place each piece in a baking dish or on a sheet pan. Now spritz again slightly to moisten.

Bake for 8 to 10 minutes until the chicken is firm to the touch. You can hold this chicken at a low temperature almost forever and it wont dry out. You may also do steps 1 to 7 and then freeze the chicken for later use, so it can be made ahead, then defrosted and heated just prior to service.

Poster's Notes:
This is a simple foolproof way to make chicken breasts. It is one of my signature dishes and can be made with countless variations as you choose. The portion size in New York is 2 breast halves per person as an entree. However, depending upon the amount of courses you normally want, an entree protein for Jews is between 5 to 6 oz. I say this from experience.

I serve this with many sauces, I mentioned Marsala and Francese above. You can find recipes for this sauces in just about any cookbook. But I also do an Apricot-Horseradish-Peppercorn Sauce that's a killer, click here for recipe.

Another tip is that I make this the same way with any white-fleshed fish such as sole and tilapia or Nile perch. The only difference is to wash the fish well and marinate in lemon juice for 15 minutes before following the recipe.

Posted by Gershon Schwadron

Nutritional Info Per Serving: N/A