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| Photo: Brianna Paciorka - Perfect for a two-person supper |
Start by dredging some boneless chicken breast halves in Italian bread crumbs. Then saute the chicken in oilve oil. Like Chef Langlois instructs at his cooking demonstrations, "Cooking is all about managing heat. You don't want to put your chicken into a cold pan. To test the heat, first put a small amount of break crumbs into the oil to see if it sizzles."
After the chicken is cooked, place it on a separate plate. Then it's time to start making the light sauce with olive oil, chopped onions, sliced shittake mushrooms and a bit of garlic. Remember that mushrooms like to absorb the oil, so you might need to add a little more olive oil while you are cooking. Add a bit of flour to thicken the sauce and then to finish the sauce add the marsala wine and beef broth.
When serving be sure to be generous with the sauce! This dish can be served with a good salad, asparagus or boiled pasta on the side if you like.
Too Sexy Retirement - my bills tells me so... might as well keep laughing!
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From: Chef Jeremy Langlois, executive chef, Latil’s Landing Restaurant and the three other restaurants at Houmas House in Burnside, Louisiana
In the tradition of Old Louisiana Dining, Executive Chef Jeremy Langlois has created menus that will delight and please the finest of guests, and present you with an experience rivaling those of the great Sugar Barons of the 1800's."
Paneed Chicken With Marsala Sauce
Serves: 2
Ingredients:
2 chicken breasts
Salt and pepper, to taste
2 eggs, beaten
1/4 cup milk
1 cup flour
1 cup dried fine bread crumbs
Olive oil for frying
Marsala Sauce (recipe follows)
1/4 cup grated Parmigiano-Reggiano cheese
Directions:
1. Season each piece of chicken with salt and pepper. Place each portion of chicken between two sheets of plastic wrap. Gently pound chicken very thin.
2. In a mixing bowl, whisk the eggs and milk together. Dredge the chicken in the flour. Dip the chicken in the egg wash, letting any excess drip off. Dredge the chicken in the bread crumbs, coating each side completely.
3. In a large sauté pan, heat the olive oil. When the oil is hot, pan-fry the chicken for 2 minutes on each side. Remove from the oil and drain on a paper-lined pan. Serve with Marsala Sauce. Sprinkle with grated cheese.
Marsala Sauce
3 Tablespoons olive oil
1/4 cup onion, diced
1 Tablespoon garlic, chopped
1/4 pound mushrooms, sliced
3 Tablespoons flour
1/2 cup marsala wine
1 1/2 cups beef stock
Salt and pepper, to taste
Directions:
1. Add olive oil to heavy hot saucepan. Add onions, garlic and mushrooms and sauté until mushrooms are tender.
2. Add flour and cook about 1 minute, then deglaze pan with wine. Add beef stock and cook until thick and flavors are blended.
Elegant purple and gold tiger with Louisiana style Geaux Tigers and thank you sentiment. A great tailgating party and celebration was had by all!
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