The luscious tomato butter sauce is a sophisticated accompaniment to the crispy chicken, and the fried garlic and capers offer balance to this rich, gourmet entrée.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|1. Defrost, whisk and refrigerate soup for up to 1 day.|
|2. Season chicken with half of the salt and pepper. In shallow bowl, whisk together flour, and remaining salt and pepper. Add thyme, garlic powder, onion powder, mustard powder and cayenne pepper to flour mixture. In separate shallow bowl, whisk eggs with water.
3. Dredge each chicken fillet in flour, then egg, then flour again. Arrange fillets on rack positioned over sheet tray. Cover and refrigerate for up to 1 day.
- Heat 1/4 cup (60 mL) canola oil in large skillet set over medium-high heat. Cook 2 breaded chicken fillets, turning once, for 8 to 10 minutes or until golden brown and cooked through. Drain on paper towel and keep warm.