Text 30227, 70 rader
Skriven 2015-08-25 21:45:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Clyde's 2
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MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Breast Of Chicken Castenada With Fresh Tomato Sauce Pt 2
Categories: Chicken, Sauces, American, Historical
  Servings: 4


           Updated version

In a medium saucepan, heat the butter over medium-low heat until
melted. Add the flour and stir until smooth. Over medium heat, cook
until the mixture turns a light, golden sandy color, about 6 to 7
minutes. Meanwhile, heat the milk in a separate pan with the onion
floating in it until just about to boil. Add the hot milk without
the onion to the butter mixture 1 cup at a time, whisking
continuously until very smooth. Bring to a boil. Cook 10 minutes,
stirring constantly, then remove from heat. Remove from the heat
allow cooling.

Sauce Seasoning: Add all of the above ingredients to the sauce and
mix well. This is the coating for the chicken before you breadcrumb
it for frying. 

Assembly: Cut the breasts in half lengthways and place between a
sheets of plastic wrap. Lightly pound with a butcher’s mallet or a
rolling pin so the filets are flattened out a little. Spread the
sauce evenly on each side of the breast. A nice coating so as to
cover all of the meat. Lay the coated filets on a tray covered in
plastic wrap and put them in the freezer for a few minutes while you
are getting the breading mixtures ready. This firms it up and makes
it easier to handle. 

Breading process: Flour on a tray. Beat the eggs with the milk and
place in a shallow dish. Breadcrumbs on a tray. You will need a tray
with wax paper or plastic wrap. First dip the chicken filet into the
flour, shake off the excess and dip into the egg mixture. Then place
it in the breadcrumbs. Pat to make sure the breadcrumbs stick and
lay on the tray till you wish to cook them. They can now be
refrigerated for up to 6 hours. Place the oil in the thick casserole
and make sure you have a frying thermometer. I usually recommend you
do this outside on your barbeque. It is safer than in the house.
Heat the oil to 350%. Fry the chicken for five minutes till they are
a golden brown. Dry on paper towels. 

Tomato sauce: Heat the oil in the thick pan and add the onions.
Saute for five minutes then add the garlic for another three
minutes. Add the tomatoes, thyme and oregano and cover. Cook for 15
to 20 minutes till they are broken down and the sauce thickens.
Remove the sprigs and blend the sauce with an immersion blender or
in the food processor. Add the chopped basil last and bring to a
boil. Remove from the heat and then it is ready to serve.

Serve on a bed of the sauce and garnish with fresh basil.

John Sharpe, owner/chef of The Turquoise Room at the restored Fred
Harvey La Posada hotel in Winslow, AZ

From: Appetite For America

 
MMMMM-------------------------------------------------

YK Jim


... If you're going to batter-fry a thing, it might as well be a chicken.

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