MEMBER RECIPE
Giuliana's Fried Chicken in Balsamic Sauce Recipe
Difficulty: Easy |
Total Time:
30 minutes
|
Active Time:
|
Makes:
2-3 servings
My friend Giuliana had just moved into her new house in Bologna (Italy) and invited me and my boyfriend to her house for dinner…despite the fact that the fridge was virtually empty. Giuliana stunned us with a dinner that looked like it came straight from an elegant ristorante. She had a litttle smile as I continued to ask her, how did you make it over and over again, and finally she told me…so…seeing as she doesn’t speak English, I’m posting it for her.
INGREDIENTS
- Full Chicken Breast, not filleted
- 2 eggs
- 1 big potato or a couple small ones
- Balsamic Vinegar (the better the quality, the better your sauce will be)
- about a 1/4 cup of Flour
- optional: lemon juice
- option: oil for frying
INSTRUCTIONS
- Beat the eggs in a smallish bowl.
- Grate the potatoes in another bow (add a bit of lemon to keep them from browning).
- Dip the chicken cubes into the eggs and then into the potatoes. Now re-dip them into the eggs and then the potatoes. Arrange them on a baking tray if you are going to oven bake them or heat the oil (olive oil is best) in a big pan if you want to fry them.
- Bake at 350 degrees until they are golden brown for about 15 minutes. If you’re decadent, you can fry these babies until they are a nice golden brown.
- While frying/baking, pour some balsamic vinegar into a bowl (about a quarter cup) and gradually mix in flour, being careful not to make lumps, until you get the right consistancy which can be creamier or more liquidy depending on how you like it.
- Serve with the sauce drizzled on top and on the plate to knock your friend’s socks off
Member recipes are not tested by the CHOW food team.
newbcook: Chicken is only dry if you overcook it!
I know you are just posting what she did, but I think the best way is just to reduce the balsamic. A few minutes of cooking will thicken it well and (in my opinion) improve the flavor without the added taste of a starch.
From your description it seems you coat the chicken with grated potatoes, it should be more clear in the recipe.
For the thickened sauce I would mix the balsamic with a blond roux to give it a nutty taste instead of doing it with raw flour. starch would be my second choice.
1/5 Stars
I don't claim to be a wizz at cooking by any means. Still, I found this recipe to lack all flavor, with the exception of the Balsamic vinegar.
PRO: very simple, hardly any ingredients
CON: lack of taste, dry chicken, boring
Corn Starch works great too!
Thought uncooked flour taste like well flour...
One of the secrets to a great vinagrette is using a lilttle potato starch great thickener. I would be more inclined to use that instead of flour...
dc
oops, my bad. I forgot to write in the directions that you need to cut the chicken breast (roughly) into 1 inch cubes.
Thanks Moki, the flour is just a thickener and doesn't need to be cooked. You really don't use that much flour
Well, as for the uncooked sauce element, looking at the recipe the flour simply acts as a thickener for the balsamic vinegar, the flavour comes from the base vinegar itself.
chicken cubes?
uncooked sauce?
Confused
dc