Golden Crunchy Chicken Breasts
- 1 carrot (peeled)
- 1 Salsify (peeled and held in acidulated water)
- 2 chicken escalope
- 3 Tbsps plain flour (seasoned)
- 1 egg (beaten)
- 1 cup golden breadcrumbs
- For the sauce
- 2 ½ Tbsps butter
- 1 shallot (finely chopped)
- ⅜ cup white wine
- ⅞ cup chicken (or veal stock)
- 1 sprig rosemary
Stuffed Chicken Escalope Slit a small pocket in the chicken and add a knob of butter and some chopped parsley. Proceed as above
Preheat the oven to 180°C (160° fan) | 350F | gas 4.
Cut the carrot into short batons, then turn and shape into lozenge-shapes. Cut the salsify into short batons. Simmer in boiling salted water until just tender - the carrot will be ready after 8-10 minutes, the salsify may take 20-30 minutes; simply remove the carrot with a slotted spoon to kitchen paper.
Dip the escalopes into first the flour, then the egg then the breadcrumbs thoroughly coating both sides. Roast in the oven drizzled with a little oil for 15-20 minutes, turning once, until golden and crisp.
Meanwhile, heat the butter for the sauce in a small pan and fry the shallot until golden. Deglaze with the wine and reduce until syrupy, then add the stock and rosemary and simmer until reduced to the desired consistency. Season.
Heat the remaining 3 tbsp of butter in a pan and toss the carrot to coat and cook gently until lightly golden.
Serve the chicken with the carrots and salsify arranged around, spoon over the sauce and dot with caper berries.