Wednesday, July 10, 2013

Tuscan Fried Chicken

I'm enjoying all the flavors of Italy this week.  Simple seasonings that give this moist chicken the taste that will have you making it many times and the smell of the spices and lemon when cooking are mouth-watering.

Tuscan Fried Chicken

4 chicken breasts
1/4 cup extra virgin olive oil
juice from 1/2 lemon
1 tsp rubbed sage
1 tsp Italian seasonings
1 cup flour
2 eggs, lightly beaten
salt and freshly ground pepper

In a large plastic bag that can seal, place chicken pieces that have seasoned on both sides with salt and pepper in with the olive oil, lemon juice, sage and Italian seasonings and let marinade for a half hour.  Heat a frying pan with a tablespoon of extra virgin olive oil.  While it's heating, place the flour and eggs in two separate bowls.  When the pan is ready, dip the chicken breasts one by one into the flour, then the egg before placing in the hot pan.  Cook on both sides until 165°.  Remove from pan and allow to rest.  Using the same pan, make a light sauce to pour over the chicken.

Tuscan Chicken Sauce

Chicken drippings
1 clove garlic, minced
1/4 tsp rosemary
juice from 1/2 lemon
1 small pepper, thinly sliced

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