Remove the pan from the heat and add the cream and both types of mustard and a pinch of salt, stir to combine and then return to a low heat and cook for 5 minutes.Turn the heat up under the shallots and when it starts to sizzle add the brandy and reduce it by half. Place chicken, evaporated milk, and 2 teaspoons of seasoned salt in a gallon-sized resealable plastic bag.Place the coated pieces on a baking sheet that has been sprayed with non-stick spray. Dip the chicken into the lemon-margarine mixture and then into the crumbs. In a bowl, combine the melted margarine, lemon juice, salt and pepper. Add the shallot and soften for 5 minutes. Place the cornflake crumbs in a shallow dish.Melt the butter in a small 15cm (6") pan and melt the butter over a medium-low heat. 2 cups corn flakes cereal, crushed to 1 cup 2 egg whites 1 teaspoon paprika 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon dried oregano leaves.Whilst the chicken is baking dice the shallot as finely as you can.Place the chicken on a baking parchment lined baking sheet and cook in the oven for 30-35 minutes at 180☌ or 350☏ or until the internal temperature reaches 73☌ or 165☏.In a third shallow dish, mix cornflakes with parsley, garlic. Season the chicken breasts with the salt then dredge them in the flour, then dip them into the eggs and finally into the crushed cornflakes to create a coating. In a small bowl or shallow dish, season flour with 1/4 teaspoon each salt and pepper whisk eggs in another shallow dish.You want a mix of textures so don't go too far and turn them into a crumb. Crush the cornflakes with your hands and place them on a plate. Sprinkle the flour and smoked paprika onto a plate and mix it well.Dry the chicken breasts on kitchen paper.
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