Breaded Chicken & Garlic Butter Sauce

Looking for a little fancier chicken recipe? Maybe for a nice date night just you and your sweetie. Or you’re just tired of the same old chicken recipes. My family adores this Breaded Chicken & Garlic Butter Sauce recipe.

Servings: 4
Prep Time: 20 minutes
Cooking Time: 20 minutes

Ingredients:
Breaded Chicken:
4 chicken breasts
flour
1 egg
1/2 cup of milk
1 tsp. Tabasco sauce
1 tbs. garlic powder
1 tsp. pepper
1/4 cup season all
2 cups of canola oil

Sauce:
2 sticks of butter
2 tbs. garlic powder
2 tsp. cajun seasoning or season all
1/3 cup of white wine
1/3 cup of flour

Directions:
1. Butterfly chicken. Click here to see how.
2. Use a meat hammer to flatten the chicken even more. Depending on how large the chicken breasts are now, I usually cut them half.
3. Pour canola oil into large pan. Turn to medium heat.
4. Break the egg into a wide bowl and scramble. Add in 1/2 cup of milk and Tabasco. Stir.
5. Mix together flour, garlic, pepper, and season all.
6. Dip the chicken in the egg mixture, making sure entire chicken gets wet. This will allow the breading to stick nicely to the chicken.
7. Drudge the chicken through the flour mixture. Do this will all the chicken breasts.
8. Check the heat of the oil by dip corner of meat into the oil to see if it sizzles. If doesn’t, give it more time. If it does, go ahead and add in chicken in a single layer.
9. Cook for about 3 minutes and then flip. Cook until chicken is cooked all the way through.
10. Put the oven on warming temp (200 degrees), place chicken in the oven to keep warm while you make the sauce.
11. Melt butter in sauce pan.
12. Once the butter is melted, bring to a simmer.
13. Slowly pour in wine and whisk together with flour.
14. Whisk in seasonings.
14. Allow to simmer for a minute or 2 while whisking.

Breaded Chicken & Garlic Butter Sauce

 

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Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

Delicious breaded chicken with a garlic butter sauce that goes great with almost any side dish.

Author: Lysha @ A Camera & A Cookbook

Recipe type: Entree

Cuisine: American

Serves: 4

Ingredients

• Breaded Chicken:
• 4 chicken breasts
• flour
• 1 egg
• ½ cup of milk
• 1 tsp. Tabasco sauce
• 1 tbs. garlic powder
• 1 tsp. pepper
• ¼ cup season all
• 2 cups of canola oil
• Sauce:
• 2 sticks of butter
• 2 tbs. garlic powder
• 2 tsp. cajun seasoning or season all
• ⅓ cup of white wine
• ⅓ cup of flour

Instructions

1. Butterfly chicken.
2. Use a meat hammer to flatten the chicken even more. Depending on how large the chicken breasts are now, I usually cut them half.
3. Pour canola oil into large pan. Turn to medium heat.
4. Break the egg into a wide bowl and scramble. Add in ½ cup of milk and Tabasco. Stir.
5. Mix together flour, garlic, pepper, and season all.
6. Dip the chicken in the egg mixture, making sure entire chicken gets wet. This will allow the breading to stick nicely to the chicken.
7. Drudge the chicken through the flour mixture. Do this will all the chicken breasts.
8. Check the heat of the oil by dip corner of meat into the oil to see if it sizzles. If doesn't, give it more time. If it does, go ahead and add in chicken in a single layer.
9. Cook for about 3 minutes and then flip. Cook until chicken is cooked all the way through.
10. Put the oven on warming temp (200 degrees), place chicken in the oven to keep warm while you make the sauce.
11. Melt butter in sauce pan.
12. Once the butter is melted, bring to a simmer.
13. Slowly pour in wine and whisk together with flour.
14. Whisk in seasonings.
15. Allow to simmer for a minute or 2 while whisking.

Notes

Butterfly the chicken to ensure it cooks all the way through at a much quicker pace.

3.5.3208

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