Take about a pound of boneless for skinless chicken and flatten it a little. Soak the chicken in about a cup of milk with a 1/4 teaspoon of chili powder. Combine in a shallow bowl 1/4 cup of cornmeal, 1/4 cup flour, 3 tablespoons of sesame seeds with a tablespoon of dried parsley and a dash of salt and paper.
In a large frying pan, add a couple of tablespoons of olive il and heat. Dredge your chicken in the sesame coating. Pat the coating on with your you hands to ensure the chicken is fully coated. place the chicken in the oil on medium heat (you may have to do this in batches depending on the size of the pan) for about 6 minutes on each side until browned on both sides and cooked throughout. Once all the chicken is done, remove to a plate with some foil over the chicken.
Drain off about 1/2 of the remaining oil. Add about a cup of white wine (I use Vermouth) to the pan. Use a wooden spoon to scrape up the browned bits and turn up the heat to get the wine bubbling pretty good. Add a pinch of two of the coating mix and let it cook down a little to thicken a tad.
Serve the sesame crunch chicken and serve the sauce in a gravy bowl or creamer cup. I like this with rice and i bet some stir fried veggies would go well too. drizzle just a bit of the pan sauce over the chicken and dig in.
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