Chicken Christopher

Serves 6

Alex’s bread crumbs
(Makes about 2 cups)
8 ounces firm white bread (4 to 5 slices)
5 teaspoons minced garlic
2 teaspoons minced shallot
2 teaspoons chopped fresh curly-leaf parsley
Salt and freshly ground white pepper

• Slice the crusts from the bread and the cut the bread into large chunks. Discard the crusts or reserve them for another use.
• In the bowl of a food processor fitted with a metal blade, grind the bread to fine crumbs. Transfer the crumbs to a mixing bowl.
• Pat the garlic and shallot dry with a paper towel. Add to the bread crumbs and toss to mix. Add the parsley, toss, and season to taste with salt and pepper. Mix well, use right away or store the bread crumbs in a tightly covered container for up to 24 hours.

beurre blanc
(Makes about 2 cups)
1 teaspoon clarified butter or olive oil
1 large shallot, minced (about ¼ cup)
1/3 cup dry white wine
¾ cup heavy cream
¾ cup (1½ sticks) unsalted butter, softened
1 teaspoon fresh lemon juice
¼ teaspoon salt
Freshly ground white pepper

• In a medium saucepan, heat butter over medium-low heat. Add the shallot and sauté for 2 to 3 minutes, or until it softens without colouring. Add the wine, raise the heat to medium-high, and bring to a boil. Reduce the heat and simmer for 3 to 4 minutes, or until the wine reduces and the liquid coats the bottom of the pan. Add the cream and simmer, stirring often, for 5 to 7 minutes, or until reduced by half.
• Reduce the heat to low and begin adding the butter, a tablespoon at a time, whisking after each addition. Do not allow the cream to boil once the butter is added. Take off heat once all butter is added and pass it through a fine sieve to get a smooth sauce.

4½ pounds skinless, boneless chicken breasts
1 cup all purpose flour
3 large eggs
3 to 4 cups Alex’s Bread Crumbs
Salt and freshly ground white pepper, to taste
2¼ cups clarified butter
2 tbsp chopped shallots
2 tbsp minced garlic
3 cups Beurre Blanc
3 tbsp chopped fresh curly-leaf parsley

• Cut the chicken breasts into eighteen 4-ounce pieces. (Slightly smaller pieces are acceptable if it’s tricky to cut as many 4-ounce pieces as you need.) Cover the chicken breasts with waxed paper or plastic wrap. Using a meat mallet of the bottom of a small skillet, gently flatten the breasts to an even thickness of about ½ inch.
• Spread the flour on a plate. IN a medium bowl, whisk the eggs with 1/3 cups of water. Spread the bread crumbs on another plate. Pat the chicken pieces dry with paper towels and season with salt and pepper. Dredge with the flour, shaking off any excess, then dip the chicken in the egg wash, letting any excess drip back into the bowl. Coat the chicken completely with the bread crumbs. Set aside on a try or large plate.
• In a large sauté pan, melt 1 ½ cups of the butter over medium heat. Add the chicken and cook for about 1 ½ minutes on each side, or until golden brown and crisp. Transfer to a plate and keep warm. Do not overcrowd the pan while sautéing the chicken.
• In another large sauté pan, melt the remaining ¾ cup butter over medium heat and sauté the shallots and garlic for 1 to 2 minutes, or until translucent. Add the Beurre Blanc and parsley, and stir well. Remove the sauce from the heat and season to taste with salt and pepper.
• Serve the chicken with the sauce on the side.

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