| Nutty Chicken Breasts
Categories: White wine, Wine, Chicken, Corn,
2 Chicken breasts
1/2 cup of cornstarch
2 teaspoons of salt
1 teaspoon of sugar
1 1/2 tablespoons of dry white wine
2 Egg whites
1 1/2 up of finely chopped almonds
Peanut oil; for frying |
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Bone chicken breasts. Slice into thin slices (easier to do if boneless chicken breasts have been partially frozen). Mix corn starch, salt and sugar. Add wine and mix thoroughly. Beat egg white lightly and add gradulally, stirring constantly into the cornstarch mixture. Spread chopped nuts on a flat working surface. Dip thin slices of chicken into cornstarch mixture and coat both sides with nuts. Set aside until all chicken slices are prepared. In deep fry pan heat oil until hot. Add chicken and cook very quickly. Do not overcook, just barely golden brown. Drain and serve immediately. Recipe by: The Butcher Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 21, 1998
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