Everyone honors their Mom in different ways. If I can help pass along my Momma’s treasured family recipes and share them with you, then I know I’m absolutely honoring her. You’ve heard it a million times, but in just about any Italian family, food is love. So to honor Momma this Mother’s Day I’m reaching into to the cookbook that she and I created together, Momma & Me You, to share one of the best recipes and stories we could have included. Momma’s Golden Chicken is a mouth-watering way to serve poultry. It’s so moist, in fact, that you can literally cut it with a fork. I’ve heard from countless readers that Momma’s Golden Chicken is a regular dinnertime favorite. The recipe also comes with a family secret as juicy as the breaded cutlets! In fact, this dish ignited a downright rivalry between my mom and her mom. Years ago, the kitchen of my family’s gourmet Italian restaurant at Lake Tahoe was Momma’s undisputed domain. She had built her reputation on her original recipes and made-to-order dishes. In this cuisine, she reigned supreme. That is, until she broke her leg skiing and let her mom take over the kitchen. Well, in short order, my Nonna went rogue, disregarding Momma’s menu and methods and happily feeding guests the way she wanted to! It all ended well, though, and Momma even got a great recipe out of the ordeal—this Golden Chicken. Would you be surprised if I told you that through the years Momma has changed it up a bit making it her own? Maybe going rogue runs in the family! I hope you can make a beautiful plate of Golden Chicken with your mom soon!
| Servings |
- 4 skinless, boneless chicken breasts
- 3 eggs
- 1/4 cup half and half
- 1/4 cup Romano cheese, grated
- 3 cloves garlic, minced fine
- 1/4 cup Sherry wine
- 1 tablespoon fresh parsley, chopped fine
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup flour
- 1 1/2 cups Italian style breadcrumbs
- 3 tablespoons olive oil
- 1/2 cup chicken broth
- 2 tablespoons unsalted butter
Ingredients
| Rate this recipe! |
- Wash, pat dry and cut each chicken breast into 3-4 slices lengthwise. Place chicken pieces in a Ziploc bag and gently pound each piece to ¼ inch thick. In a bowl, beat the eggs, cream, cheese, garlic, sherry wine, parsley, pepper and salt. Divide mixture into two bowls. Place the chicken in one of the bowls, cover and marinate for one hour. Prepare three shallow dishes or pie pans. Place flour in the first, the remaining egg mixture in the second and the breadcrumbs in the third. Dredge chicken pieces in flour then dip into egg mixture and then coat with breadcrumbs. In a large frying pan on medium high heat, fry chicken in olive oil until golden brown on both sides, about 3-4 minutes. Pour broth over chicken and dot with pieces of butter. Cook for 15 minutes or until chicken is cooked through. Serves 4.
