← Back to Search Results
frying
Seared Herbed Chicken with Green Herb Sauce

Photo by:
Comments: 0
 

Recipe

The crumb crust seals in the juices, keeping the meat succulent.

Yield: 4 servings
Prep time: 20 Mins
Cooking time: 20–30 Mins

Ingredients

For the Green Herb Sauce:

  • 1 large egg
  • 2 egg yolks
  • 2 tbsp white wine vinegar
  • 1 tbsp Dijon mustard
  • Salt and freshly ground black pepper
  • 1¼ cups vegetable oil
  • 2 tbsp chopped basil, dill, parsley, or chives

For the chicken:

  • 4 boneless and skinless chicken breasts
  • Salt and freshly ground black pepper
  • ½ cup all purpose flour
  • 2½ cups fresh bread crumbs
  • 1 cup freshly grated Parmesan cheese
  • 2 tbsp chopped thyme
  • 2 tbsp chopped parsley
  • 2 large eggs, lightly beaten
  • ¼ cup olive oil
  • ¼ cup vegetable oil

Directions

1. For the sauce, combine the egg, yolks, vinegar, and mustard in a blender. With the machine running, gradually add the oil to make a thick and creamy mayonnaise. Season with salt and pepper. Transfer to a bowl and stir in the basil.

2. Lightly pound the chicken breasts to an even thickness and season with salt and pepper. Spread the flour in a shallow dish. Mix the bread crumbs, Parmesan cheese, thyme, and parsley in a shallow bowl. Beat the eggs in another bowl. Coat the chicken in the flour, shaking off the excess. Dip in the eggs, then coat with the breadcrumb mixture.

3. Heat the olive and vegetable oils in a large frying pan over medium-high heat until shimmering. Add the chicken and cook, turning once, until golden brown, about 10 minutes. Transfer to paper towels to drain briefly. Serve hot with the sauce passed on the side.

Notes

Freezing Information: Freeze for up to 2 months


© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information is based on 1/8 teaspoon added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

1364kcal (68%)
364mg (36%)
10mg (17%)
168mcg RAE (6%)
1109mg
105mg
72g
4g
3g
48g
431mg (144%)
1639mg (68%)
12g (62%)
97g (150%)
6mg (31%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
cook-with-jamie Cook with Jamie
by Jamie Oliver
the-provence-cookbook The Provence Cookbook
by Patricia Wells
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
living-raw-food Living Raw Food
by Sarma Melngailis
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
american-masala American Masala
by Suvir Saran
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
new-american-table New American Table
by Marcus Samuelsson
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?