Monday, December 7, 2009
My Venture into Butter Chicken
The holidays are coming up and it's getting harder to find time to make a decent dinner and keep up with my blog. This dish is perfect because it is 1) FAST to make, 2) EASY to make, and 3) CHEAP to make. This recipe is perfect for 1 to 3 people. Leftovers are great the next day. You can easily double it for a larger family.
I always buy chicken when it's on sale. It got the chicken for this recipe at half price so it was particularly inexpensive. I got the crackers for 50% off, too. I had the butter and eggs on-hand already. I spent a total of about $3.50 for three large breasts and the crackers. I'm a big believer in making dishes using what's in season and what's on sale. I see nothing wrong with pinching a few pennies at the store! Even better – I had this on the table in less than 15 minutes!
I call this "Butter Chicken" because I use buttery crackers and real butter when sautéing the breasts. I used reduced-fat crackers so I wouldn't feel as guilty eating them. Why not save a few calories here and there?!
After I pan fry these, I like to eat them plain (or dip them in ranch dressing) or add them to the top of a salad. However, my absolute favorite way is to eat them in a sandwich with some toasted bread, mayo, lettuce, and tomato. It's so good!
During the next couple of weeks, I may not be able to spend as much time as I would like on my blog since I will be doing a lot of holiday baking. Therefore, I apologize in advance if my posts are not as entertaining and long-winded as usual. I hope to post a few of my family's favorite holiday recipes! Enjoy – and happy eating!
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3 boneless, skinless chicken breasts
Seasoning salt to taste
Pepper to taste
2 eggs, beaten
2 tsp water
1 sleeve of buttery crackers (such as Club Crackers), very finely crushed
2 to 3 TBSP butter
Pound the chicken breasts until they are about 1/4" thick. Thoroughly dry the chicken breasts with a paper towel. The coating sticks better to dry chicken breasts. Generously sprinkle the breasts with seasoning salt and pepper. Set aside.
Crack the eggs into a shallow dish and add 2 teaspoons of water. Beat the eggs.
Add one sleeve of buttery crackers to a large resealable bag. I prefer Club Crackers for this dish but you can certainly use your favorite brand. Use a rolling pin to crush the crackers into very fine crumbs.
Heat a large skillet over medium heat. Add 2 tablespoons of butter to the pan as it is heating.
When the butter has melted and the foaming has subsided, you are ready to add the chicken. To coat the chicken, dip each piece (separately) into the eggs and then into the crushed crackers. Make sure the chicken is well coated on all sides. Add to the skillet and repeat with the remaining breasts. Fry the breasts until golden brown on the first side – about 3 minutes. If the breasts are browning too fast, reduce the heat. When golden brown, flip the breasts. If the pan is pretty dry, go ahead and add another 1/2 to 1 tablespoon of butter. It's called "Butter Chicken" for a reason! Fry until brown – another 2 to 3 minutes.
I like to dip the chicken in a little ranch dressing with some sautéed vegetables on the side. However, my absolute favorite way to eat them is in a sandwich made with some toasted bread, mayo, lettuce, and tomato – particularly yummy. I've also used chicken tenderloins before and added them to the top a big salad. The options are endless.
Posted by Cooking Ventures at 7:30 PM