Paneed Chicken With Marsala Sauce

Serves 2. Recipe is by Jeremy Langlois, executive chef, Houmas House restaurants.

2 chicken breasts

Salt and pepper, to taste

2 eggs, beaten

1/4 cup milk

1 cup flour

1 cup dried fine bread crumbs

Olive oil for frying

Marsala Sauce

1/4 cup grated Parmigiano-Reggiano cheese

1. Season each piece of chicken with salt and pepper. Place each portion of chicken between two sheets of plastic wrap. Gently pound chicken very thin.

2. In a mixing bowl, whisk the eggs and milk together. Dredge the chicken in the flour. Dip the chicken in the egg wash, letting any excess drip off. Dredge the chicken in the bread crumbs, coating each side completely.

3. In a large sauté pan, heat the olive oil. When the oil is hot, pan-fry the chicken for 2 minutes on each side. Remove from the oil and drain on a paper-lined pan. Serve with Marsala Sauce. Sprinkle with grated cheese.

Marsala Sauce

3 tbls. olive oil

1/4 cup onion, diced

1 tbl. garlic, chopped

1/4 lb. mushrooms, sliced

3 tbls. flour

1/2 cup marsala wine

11/2 cups beef stock

Salt and pepper, to taste

1. Add olive oil to heavy hot saucepan. Add onions, garlic and mushrooms and sauté until mushrooms are tender.

2. Add flour and cook about 1 minute, then deglaze pan with wine. Add beef stock and cook until thick and flavors are blended.