Martini Chicken

Looking for a new twist on an old favorite? Try this tasty chicken recipe from the Centrolire restaurant in New York City.
  • 8 oz. green beans or haricots verts, trimmed
  • 4 carrots, cut into thin matchstick strips
  • 4 six-oz. boneless, skinless chicken breast halves
  • 1/2 tsp. freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 3 large eggs
  • 1-1/3 cups fresly grated Parmigiano-Reggiano cheese
  • 2 cups safflower or corn oil
  • 2 tbsp. unsalted butter
  • 2 tbsp. fresh lemon juice
  • 1-1/2 cups dry white wine
  1. Preheat the oven to 425 degrees.
  2. Bring a large pot of salted water to boil over high heat. Fill a bowl with ice water. Add the green beans and carrots to the boiling water and cook until they are brightly colored, but still crisp -- about 3 minutes. Drain and transfer to the bowl of ice water to prevent further cooking. Drain and set aside.
  3. Place each chicken breast between two sheets of plastic wrap on a cutting board. Using a meat pounder or the back of a skillet, pound the chicken breasts to a 3/8-inch thickness. Place the chicken on a large plate and sprinkle both sides with 1 teaspoon salt and the pepper. Spread the flour on a large plate. Beat the eggs in a shallow bowl. Spread the cheese on another large plate. Dredge the chicken in the flour and shake off the excess. Then dip the chicken in the egg mixture, turning to coat, and then in the cheese.
  4. Line a platter with paper towels. Place the oil in a deep 10- to 12-inch ovenproof skillet over medium-high heat. When the oil is sizzling hot, reduce the heat to medium, add the chicken, in batches, and fry until golden brown (2 to 3 minutes on each side.) Wait for the oil to reheat between batches. Transfer the cooked chicken to the paper towel-lined platter to drain.
  5. Combine the melted butter, lemon juice and wine in a baking dish large enough to hold all of the chicken comfortably in one layer. Arrange the chicken breasts in the dish, and place an equal amount of the beans and carrots on top of each chicken breast. Baste the chicken breasts with the wine and butter mixture. Place the dish in the oven and cook until the vegetables begin to brown, 15 to 20 minutes. Remove from the oven and serve immediately.

Makes 4 servings.

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