Having a signature dish is priceless. It's something you always have in your back pocket for when you have guests, friends or family over for dinner and want to show them you care.
1 lb chicken breasts, sliced through and pounded OR chicken cutlets
1.5 cups dry breadcrumbs
Dash of garlic powder, cayenne, black pepper
1/2 cup white wine
4 tbsp butter
First, preheat your oven to 300 degrees.
These chicken breasts are butterflied, and we bought them that way. Sometime I'll show you how it's done.
Scramble the egg on a dish for dipping.
Combine breadcrumbs, garlic powder, cayenne, and pepper.
Mmm crunchy goodness.
Fry them up in some butter and olive oil until golden on each side.
Add a bit of salt and throw them on a baking dish (see my fettucine alfredo in the background?)
While the chicken are in the oven, squeeze a lemon into the pan, along with the white wine. Let this reduce until it's a fine glaze, almost when it seems like there won't be enough sauce. This ensures that your sauce won't be bitter. Then add 2 tablespoons of butter to get it silky.
When it's ready, just dip the chicken in on both sides. Just enough to get the flavor.
Pour the sauce over the top of the chicken when you plate it. We had ours with fettucine alfredo.
I'm so happy I married this guy.