Irish Country Chicken Breasts
Published by Forge Books
Editor's note: This recipe for Irish Country Chicken Breasts is ideal for St. Patrick's Day or any other day that you're craving taste of rustic Ireland.
Total TimeUnder One Hour
Make Ahead RecipeYes
Recipe CourseMain Course
- 4 boneless, skinless chicken breasts
- 1 ounce butter
- 1 cup fresh white bread crumbs (crusts removed from the bread)
- 2 ounces White Wine
- Juice of 1/2 lemon
- 8 ounces heavy cream
- 3 egg yolks
- Freshly ground black pepper
- 2 ounces cheddar cheese, grated
Preheat the oven to 400°F/200°C.
Sprinkle the chicken breasts with salt.
Melt the butter in a large frying pan over a medium heat, add the chicken breasts, and cook for 10 to 15 minutes, until just lightly coloured on both sides. Put them, arranged side by side, in a greased ovenproof dish.
In the butter remaining in the pan, cook the bread crumbs until they are golden but not too brown.
Set to one side and deglaze the pan with the white wine and the lemon juice until it has reduced to about half its volume. Leave in the pan until you are ready to use it.
Beat the cream and egg yolks in a bowl, season with salt and pepper, and stir in the cheese.
Pour the deglazing liquid from the pan over the chicken breasts, followed by the cream mixture and finish by sprinkling the golden crumbs over the top.
Bake for about 25 minutes, until the top is golden brown and the egg mixture is firm.
Serve with new potatoes and green peas or beans
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Copyright Patrick Taylor, 2017