Chef Gonzalez dredges chicken, fries it, then gently sautes it with butter, wine, and artichokes. Serve this chicken saute with wild rice, steamed asparagus, and a grilled tomato topped with hollandaise sauce. While the chef uses a whole chicken in this recipe, boned and skinned chicken breasts, one per serving, could easily be substituted.
- Frying Chicken - one, 3-pound
- Vegetable Oil - 1 cup
- Egg - 1
- Milk - 1 cup
- Salt and freshly ground pepper to taste
- Flour for dredging
- Mushrooms - 4 large, cleaned, stemmed, and sliced
- Unsalted Butter - 1/2 cup (1 stick)
- Artichoke Hearts - 4, cooked and sliced
- Dry white wine - 1/4 cup
- Green Onions - 1 tablespoon, chopped, white part only
Bone the chicken and remove the skin (the bones and skin may be reserved for making stock). Cut the meat into 3-inch chunks and pound them slightly so they are all a uniform thickness.
Heat the oil in a saute pan or skillet over medium-high heat. Beat the egg with the milk and a sprinkling of salt and pepper. Dip the chicken pieces in the mixture, then dredge in flour, shaking to remove the excess. Place the chicken in the pan, being careful not to crowd the pieces.
Cook until browned on one side, about four minutes. Turn with tongs and add the mushrooms to the pan. Cook for two minutes, then place the mushrooms on top of the chicken pieces so they will not overcook. Cook the chicken two minutes longer.
Pour the grease out of the pan and add the butter and artichoke hearts. Saute gently for two minutes, then add the white wine and green onions. Cook gently for two minutes to reduce the liquid. Turn off the heat, cover the pan, and allow the mixture to steam for five minutes. Adjust seasoning with salt and pepper.