BUTTER COVERED CHICKEN RECIPES
FAMOUS BUTTER CHICKEN RECIPE | ALLRECIPES
Chicken breasts are dipped in beaten eggs and cracker crumbs, then baked with butter. These chicken breast are really tender and moist. Excellent flavor! I never have leftovers.
Provided by HAULBUR
Categories Meat and Poultry Chicken Breast Breaded
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper. Dip chicken in the eggs, then dredge in the crumb mixture to coat.
- Arrange coated chicken in a 9x13 inch baking dish. Place pieces of butter around the chicken.
- Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 447.5 calories, CarbohydrateContent 9.3 g, CholesterolContent 222.4 mg, FatContent 31.2 g, FiberContent 0.4 g, ProteinContent 31.6 g, SaturatedFatContent 16.6 g, SodiumContent 639.2 mg, SugarContent 1.1 g
BUTTER FRIED CHICKEN RECIPE - ANDREW ZIMMERN | FOOD & WINE
Andrew Zimmern’s Kitchen AdventuresThis dish is in my head more often than not. That’s saying something. It’s one of our monthly meals at the Zimmern house, and its yet another brilliant way to do chicken for a crowd that includes kids. Paired with a bright citrus punch and salty capers, this chicken entrée makes everyone happy. My son starts screaming “butter chicken” and runs up and down the hallways when he comes home from school and learns what’s for dinner. I first ate this dish 30 years ago, served for a family meal one night at a restaurant in Florence where I was a stagiaire. I hadn’t seen butter during my first few weeks in Italy and almost fainted when I tasted this. You will too—please put pillows on the floor the first time you make it.—Andrew Zimmern Slideshow: Fantastic Fried Chicken
Provided by Andrew Zimmern
Total Time 45 minutes
Yield 4
Number Of Ingredients 15
Steps:
- Using a meat mallet, lightly pound any thicker parts of the chicken breasts so they are of even thickness. In a shallow baking dish, mix the flour, salt and pepper. In another shallow baking dish, mixthe bread crumbs, cheese, oregano, basil and cayenne. Place the eggs in a medium bowl and beat well.
- Working with one piece of chicken at a time, dredge in the flour, then dip the chicken in the egg,letting any excess drip back into the bowl. Dredge in the bread crumbs, pressing to help the crumbsadhere. Transfer the chicken to a baking sheet.
- In a large cast-iron skillet, melt the butter over moderate heat. Add 4 chicken pieces and cook untilgolden brown and cooked through, turning halfway, 6 to 8 minutes. Transfer the breasts to a servingplatter and season with salt. Repeat with the remaining chicken.
- Add the shallots and capers to the skillet and cook, stirring, for 30 seconds. Stir in the lemon slices.Spoon some of the sauce over the chicken and serve with the remaining sauce on the side.
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