Chicken chops in a frying pan
Our chicken fillet chops, cooked in a pan, can be safely served on the festive table. Do not hesitate: you will have something to be proud of! Tender, thinly sliced chicken fillet is complemented with fragrant tomato-mushroom sauce prepared with dried white and fresh champignons. By the way, instead of brisket, you can use not too fatty raw smoked bacon or any other smoked meats for it: they will add a piquant taste and richness. Chicken fillet chops in a pan are good in their pure form, without sauce (if you don’t have time to cook it). In this case, after frying, the cutlets should be placed for seven minutes in an oven heated to 200 ° C.
Ingredients
Servings 4-6- 30 g dry porcini mushrooms
- 550 ml dry fortified wine (sherry, Madeira or dry white vermouth)
- 4 skinless chicken breast fillets
- 2 1/2 tsp medium ground sea salt
- ground black pepper
- 500 g chicken broth
- 180 g flour
- 70 ml vegetable oil
- 100 g of lean brisket
- 450 g small mushrooms, preferably brown
- 1 the scarf
- 1 tbsp tomato paste
- 1 clove of garlic
- 2 tsp lemon juice
- 2-3 sprigs of fresh oregano
- 45 g butter
- 2-3 sprigs of parsley
Cooking
Step 1
Prepare sauce for chicken chops. Dry mushrooms pour 500 ml of wine and bring to a boil over high heat. Reduce heat and simmer until reduced by half, 6 to 8 minutes.
Step 2
While the wine is boiling, cut the chicken fillet as follows: cut the breast in half crosswise, cutting off the narrow thin part. Cut the thick part of the fillet in half lengthwise. Thus, from each fillet you will get 3 cutlets of approximately the same size, 12 pieces in total.
Step 3
Place the chicken chops between two layers of cling film and gently beat to a thickness of 1.5 cm. Transfer the chops to a bowl, season with 2 tsp. salt and ½ tsp. ground black pepper. Leave for 15 minutes.
Step 4
Strain the wine through a fine sieve, carefully squeezing the mushrooms. Return the wine to the saucepan, add the broth and bring to a boil over high heat. Simmer over medium-high heat for 10-12 minutes, or until about 300 ml of liquid remains.
Step 5
Sift flour into a bowl. Place a wire rack over the baking sheet. Bread 6 chops in flour, carefully removing excess flour. Lay the breaded chicken chops on a wire rack. Heat 2 tbsp in a large skillet. vegetable oil over medium-high heat. Fry 6 cutlets for 2-3 minutes on one side, flip and fry for 2-3 minutes on the other side, until golden brown. Transfer the cooked chops to a wire rack. Add 2 tbsp to the pan. vegetable oil and fry the remaining 6 chops.
Step 6
For the sauce for the chops, cut the brisket into small cubes and fry over moderate heat, stirring often, in the same pan, until crisp.
Step 7
Add the quartered mushrooms, increase the heat to medium-high and cook until the liquid from the mushrooms has evaporated and they are browned. Transfer the mushrooms and brisket to a bowl.
Step 8
Add a little vegetable oil and thinly sliced shallots to the pan. Cook for 1 minute, then stir in the tomato paste and finely chopped garlic. After a minute, stir in the reduced wine, the remaining 50 g of wine, lemon juice and finely chopped oregano leaves and brisket mushrooms. Sauce for chops is ready.
Step 9
As soon as the sauce boils, put the chops in it. Reheat for a couple of minutes, then turn over and cook for another minute. Transfer the chops to a plate.
Step 10
Remove the pan with the sauce from the heat and stir in the chopped butter with a whisk. Season the chops with salt and pepper to taste.
Step 11
Drizzle chicken chops with sauce and serve immediately.