Sauteed Chicken Fillets
|Plain flour||3 Tablespoon (Mixed With A Little Salt And Pepper)|
Trim off any jagged edges from the chicken fillets. Cut and pull out the white tendon that runs down the underside of the meat. Put the seasoned flour on a piece of greaseproof paper and turn the chicken about in it until lightly coated with flour. Heat the butter and oil in a frying pan until foaming, pat chicken to remove excess flour and place it in the pan. Saute over medium heat for about 4 minutes until golden brown, then turn and cook other side for about 4 minutes more. Do not crowd the pan, saute the chicken in batches if necessary. To check when the chicken is done press it with your finger; if it feels springy, it is ready. If still soft and yielding, cook it for a minute or two more but keep checking. If cooked until there is no springiness it is overdone and will be tough and dry. Serve immediately, or keep warm for a minute or two while making one of the suggested sauces.
WINE AND CREAM SAUCE: Pour 1/4cup dry white wine into the pan and heat until boiling, stirring to the bottom. Swirl in 1 tablespoon of cream and boil, stirring for a minute. Taste, correct seasoning and spoon over chicken. MEUNIERE: Add a piece of butter, about the size of a walnut, to the pan. Heat until foaming, stirring to collect the good brown bits from the bottom, then stir in 1 tablespoon lemon juice and 1 tablespoon chopped parsley. Taste, correct seasoning and spoon over chicken. MUSHROOM SAUCE: Add a piece of butter, about the size of a walnut, to the pan. Heat until foaming, put in 8-10 sliced mushrooms and fry the slices briskly for a minute on each side. Add Vi cup cream and boil, stirring, for a minute, then stir in 2 tablespoons lemon juice. Taste, correct seasoning and spoon over chicken.