- 2 chicken whites
- 4 slices Gruyere cheese
- 1 cup [250 mL] flour
- 3 eggs, beaten
- 1 cup [250 mL] breadcrumbs
- 3 tablespoons [45 mL] vegetable oil
- 1/2 cup [125 mL] Thompson grapes [green, seedless]
- 1 tablespoon [15 mL] freshly chopped parsley
- 4 tablespoons [60 mL] port or red wine
- 1 cup [250 mL] heavy cream [35% m.s.g.]
- Few drops Tabasco sauce
- Salt and pepper, to taste
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- Preheat oven to 350°F [180°C].
- Half each chicken breast half into 2 slices.
- Top each slice with a slice of cheese.
- Dip each into flour, then into beaten eggs and finally into breadcrumbs.
- Into a frypan, heat vegetable oil over medium heat.
- Brown coated chicken whites for 5 to 6 minutes on each side.
- Transfer chicken pieces into an oven-proof dish; bake in preheated oven for 10 minutes.
- Meanwhile, fry together grapes and parsley, into frypan for 2 minutes, over medium heat.
- Pour in port or red wine; cook for 2 minutes, over high heat.
- Pour in cream; add Tabasco sauce, salt and pepper.
- Cook, stirring, for 3 to 4 minutes.
- Pour sauce over chicken pieces; serve.
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