Ingredients for Chicken:
- 4 8oz chicken breasts
- 10 egg yolks
- 2 whole eggs
- 3/4 cup fresh grated Romano cheese
- 1/3 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh rosemary, finely chopped
- 2 cloves garlic; minced
- 1 cup flour for dredging
- Salt and pepper
- Liokareas Rosemary Olive Oil
For the chicken:
Preheat oven to 400 degrees
To make the batter, mix eggs, cheese, herbs, and garlic in a large bowl. Slice each chicken breast on the bias into three medallions and pound thin. Place flour in a large ziploc bag or bowl. Season chicken and flour with salt and pepper. Add chicken to the flour and shake off any excess. Roast broccoli (recipe below) while sautéing the chicken.
Line a large baking sheet with parchment. Next, coat a large sauté pan with the Liokareas Rosemary Olive Oil, about 1/2 inch deep over medium heat. Take the chicken that has been dredged and dip it in batter and carefully place in the hot oil. Cook about 3-4 minutes per side or until golden brown. You may have to cook the chicken in 2 or 3 batches. Place chicken on sheet pan and into the oven until cooked through to 165.
Ingredients for Broccoli:
- 2 heads of broccoli cut into florets
- Liokareas Organic Extra Virgin Olive Oil for drizzling
- salt and pepper
For the Broccoli:
Spread broccoli on a sheet pan and toss with Liokareas Organic Extra Virgin Olive Oil, salt and pepper. Roast at 400 for 20-30 minutes or until stalks are tender.
Ingredients for Lemon Cream Sauce:
- 1/2 cup white wine
- 1 large shallot, chopped
- 2 lemons juiced
- 1 stick of butter, cut into cubes
- 2 cups of heavy cream
For the Sauce:
In a sauce pan combine wine, shallot, and lemon juice over medium- high heat and reduce by a little more than half. Whisk in butter quickly until melted. Add cream and continue to heat until slightly thickened. Season lightly with salt. Strain and serve warm over chicken and broccoli.