Irish chef and cookbook author Clodagh McKenna serves up a crowd-pleasing crispy chicken dish. She makes a thin, breaded chicken flavored with one of her favorite combinations: Dijon and tarragon.
- 1/3 cup all-purpose flour
- 2 eggs, beaten
- ½ cup bread crumbs
- ½ cup of oat flakes
- 2 shallots, finely chopped
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh tarragon
- 4 (approximately 6 ounces) boneless and skinless chicken breasts
- Sea salt and freshly ground black pepper
- 1/3 cup vegetable oil
- ½ cup honey
- ½ cup cider vinegar
- ½ cup brown sugar
- 3 tablespoons Dijon mustard
- ½ cup whiskey (optional)
Place the garlic, shallots, bread crumbs, oat flakes, Dijon mustard and tarragon leaves in a food processor. Season with sea salt and freshly ground black pepper and blend for 30 seconds. Remove and transfer to a bowl.
On a work surface, place the chicken breasts between 2 pieces of plastic wrap. Using a mallet, lightly pound the chicken until approximately 1/3 inch thick. Season the chicken with sea salt and freshly ground black pepper.
Place the flour and whisked eggs in two separate bowls (or plates). Dredge each chicken breast in flour until lightly coated, followed by the egg, then lay them in the mustard bread crumb mixture and coat the chicken breasts.
Place a frying pan over a medium heat and pour in 1/3 cup of vegetable oil. Once the oil is hot, carefully place the breaded chicken breasts into the hot oil. Cook for 3-4 minutes on each side, until the chicken is lightly brown in color.
To make the sauce, mix the honey, vinegar and sugar until smooth. Transfer to a saucepan. Cook over medium high heat, stirring.