Chicken in Porter Beer
- Yield: 6 servings
- Prep: 30 mins
- Cook: 15 mins
Ingredients
- Chicken:
- 6-- chicken breast halves, boneless and skinless
- 4cups porter beer
- 1/2cup olive oil
- 2tablespoons garlic, chopped
- 6-- shallots, chopped
- 4teaspoons herbal rub
- 1teaspoon salt
- 1teaspoon black pepper
- 2cups all purpose flour
- 4-- eggs, lightly beaten
- 4cups plain dry bread crumbs
- 4tablespoons butter
- 9ounces lump crab meat
- 2cups Bearnaise Sauce (recipe follows, or use Knorr Hollandaise Sauce Mix)
- Bearnaise Sauce:
- 4-- egg yolk
- 3tablespoons lemon juice
- 1tablespoon dry white wine
- 1/8teaspoon cayenne pepper
- 1cup clarified butter
- 1/4teaspoon salt, to taste
- 1/8teaspoon pepper, to taste
- 6tablespoons tarragon vinegar or white wine vinegar
- 1tablespoon finely chopped onion
- 2teaspoons dried tarragon leaves
- 1/4teaspoon white pepper
Instructions
- Pound chicken breasts to even thickness. In large shallow dish, place chicken. Add beer, olive oil, garlic, shallots and herbal rub; cover with plastic wrap and refrigerate overnight.
- Remove chicken from marinade; pat dry with paper towels. Discard marinade. Sprinkle chicken with salt and pepper.
- Place flour in large shallow dish or on dinner plate; dredge chicken in flour and shake off excess flour. Dip each chicken breast in egg, then coat both sides of each chicken breast with bread crumbs.
- In large skillet over medium heat, melt butter. Add chicken and cook, turning once, 4 – 5 minutes per side, until golden brown and cooked throughout. Remove chicken from skillet and reserve.
- To serve, top each breast with 1 1/2 ounces lump crabmeat and with Bearnaise sauce.
- Walter Staib’s Bearnaise Sauce:In top of double boiler simmering over low heat, whisk together 4 egg yolks; 3 tablespoons lemon juice and 1 tablespoon dry white wine. (Remove pan from heat to prevent overcooking of eggs.) Add 1/8 teaspoon cayenne pepper and, in slow, steady stream, 1 cup clarified butter, whisking to blend. Season with salt and white pepper to taste. Set aside to keep warm. In separate saucepan, make Bearnaise reduction by combining 6 tablespoon tarragon vinegar or white wine vinegar; 1 tablespoon finely chopped onion; 2 teaspoons dried tarragon leaves and ¼ teaspoon white pepper. Bring to boil over high heat; reduce heat and simmer until nearly all liquid is evaporated. Stir Bearnaise reduction into sauce and serve immediately.
By Chef Walter Staib, The City Tavern, Philadelphia, Pa.
Nutritional Info *per serving
- Calories 1460
- Glycemic Load 0
- Fat 83g
- Saturated Fat 37g
- Polyunsaturated Fat 7g
- Monounsaturated Fat 22g
- Cholesterol 495mg
- Sodium 1480mg
- Potassium 730mg
- Carbohydrate 99g
- Fiber 5g
- Sugars 5g
- Protein 62g
- Trans Fat 0g
- Vitamin A 45%
- Vitamin C 10%
- Calcium 25%
- Iron 45%