CHICKEN MEUNIèRE
Traditionally, the term "meuniere" refers to fillets of sole that are floured and sauteed quickly, then finished with lemon juice, parsley and browned butter. But there's no reason to be parochial about it. This is a fast, surprisingly elegant approach to boneless, skinless chicken breasts, or cutlets of pork, turkey or veal.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, weeknight, main course
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat a 12-inch skillet, preferably nonstick, over medium-high heat for about 2 minutes. While it is heating, sprinkle the chicken breasts with salt and pepper, and place the flour or cornmeal on a plate.
- Pour the oil or clarified butter into the skillet to a depth of 1/8 inch, and turn the heat to high. When the oil is hot, dredge the cutlets in the coating, turning them a few times and pressing them down so they are well covered. After you dredge each one, add it to the pan.
- Cook until the chicken is nicely brown, 3 to 5 minutes, then turn. Cook 2 to 4 minutes until the chicken is firm to the touch (lower the heat if the coating begins to scorch).
- Meanwhile, if using the optional butter, melt over medium heat until it is nut-brown.
- When the chicken is done, drain it briefly on a paper towel, then transfer to a warm platter. Drizzle with lemon juice, and top with half the parsley. At the last minute, pour the browned butter over the chicken, add the remaining parsley and serve.
Nutrition Facts : @context http, Calories 761, UnsaturatedFat 23 grams, Carbohydrate 25 grams, Fat 62 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 35 grams, Sodium 536 milligrams, Sugar 0 grams, TransFat 0 grams
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Glenna Daisey
[email protected]This recipe was easy to follow and the results were amazing. The chicken was cooked evenly and the sauce was flavorful. I will definitely be making this again.
Ahnaf Tanzim
[email protected]I followed the recipe exactly and my chicken meuniere turned out perfect. The sauce was rich and creamy, and the chicken was tender and juicy. I served it with roasted potatoes and asparagus, and it was a delicious meal.
Cacious Chikuni
[email protected]I've made chicken meuniere many times before, but this recipe is by far the best. The addition of white wine and lemon juice really takes it to the next level. I highly recommend this recipe!
Arman Minoo
[email protected]This chicken meuniere recipe was absolutely delicious! The chicken was cooked perfectly and the sauce was creamy and flavorful. I served it over rice and it was a hit with my family. I will definitely be making this again.