Cacciatore-Style Chicken Milanese (GF)
(4 servings)
Ingredients:
4
4-6 oz. Boneless Skinless Chicken Breasts
1¾
tsp. Kosher Salt
¼
cup Rice Flour
2
large Fresh Eggs, beaten
¾
cup GF Panko Crumbs
3
tbsp. Olive Oil plus more as needed
¼
tsp. Black Pepper
2
tbsp. Olive Oil plus more as needed
5
oz. Cremini Mushrooms, sliced
1½
tsp. Kosher Salt
½
medium Red Onion, chopped
1
medium Yellow Bell Pepper, chopped
1½
cups Cherry Tomatoes, halved
2
tbsp. Capers, drained
¼
tsp. Dried Oregano
¼
tsp. Crushed Red Pepper Flakes
1/3 cup Fresh Basil, chopped
Directions:
Pound chicken to ¼-inch thickness. Season chicken on all sides with ½ tsp. salt. In 3 shallow dishes, put rice flour in one, eggs in another and the panko crumbs in the third. Add a ¼ tsp. of salt to rice flour and eggs. Then add ½ tsp. to the panko crumbs. Mix all well. Working one piece at a time, dredge in flour, then egg and finally the panko. Press gently to make sure the panko adheres evenly. Heat a large skillet over medium heat. Add3 tbsp. olive oil (half if doing in batches) to hot pan and heat another 10 seconds. Working in batches, add the breaded chicken to pan and cook until golden brown (about 4-5 minutes). Flip and cook second side until golden brown (about 3 minutes). Remove chicken to a wire rack and keep warm in a 200-gegree oven. Season with a ¼ tsp. of salt and pepper. For the sauce, wipe out pan and return to medium heat. Add the 2 tbsp. of oil, mushrooms and ½ tsp. salt. Cook stirring often until deep golden brown on all sides (about 5 minutes). Add onions, bell peppers and ½ tsp. salt. Cook to soften stirring occasionally (about 3 minutes). Stir in tomatoes, capers, oregano, crushed red pepper flakes and remaining ½ tsp. salt. Cook until tomatoes start to release their juices (about 3 minutes). Serve over the chicken and top with fresh basil.
Notes: If you don’t like a little spice, omit the crushed red pepper flakes.
Ideas for Future Efforts
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