Brown Butter Chicken with Crispy Eggplant & Melty Fontina
Get ready to impress at your next dinner party with this Brown Butter Chicken with Crispy Eggplant and Melty Fontina dish. It is packed with rich, complex flavors and is undoubtedly guaranteed to amaze your guests.
PREP TIME
45 minutes
COOK TIME
20 minutes
INGREDIENTS
17
Serves: 6
Ingredients
Fried Eggplant
- 0.5 whole0.5 whole0.5 whole Eggplant, round thin slices
- 1 whole1 whole1 whole Egg, beaten
- 2 Tbsp2 Tbsp2 Tbsp Heavy Whipping Cream
- 0.5 cup0.5 cup0.5 cup Breadcrumbs
- 1 tsp1 tsp1 tsp Garlic Powder
- 1 tsp1 tsp1 tsp Onion Powder
- 0.5 cup0.5 cup0.5 cup Canola Oil
Brown Butter Chicken
- 2 lb2 lb2 lb Chicken Breasts, Boneless Skinless
- 0.5 cup0.5 cup0.5 cup All Purpose Flour
- 2 Tbsp2 Tbsp2 Tbsp Olive Oil
- 4 Tbsp4 Tbsp4 Tbsp Butter, Salted
- 0.5 cup0.5 cup0.5 cup White Wine
- 0.5 whole0.5 whole0.5 whole Lemon, freshly squeezed
- 0.5 cup0.5 cup0.5 cup Chicken Broth, Low Sodium
- 1 cup1 cup1 cup Fontina Cheese, sliced or shredded
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Fry the Eggplant
- Thinly slice the eggplant into rounds. Salt and set aside.
- Whisk together egg and cream into a shallow dish.
- In a separate dish, mix breadcrumbs, garlic powder, and onion powder.
- Heat canola oil in a frying pan until hot.
- Add eggplant slices in batches. Brown on each side, about 1 minute per side. Place crispy eggplant on a plate or baking sheet lined with paper towels. Season with salt. Set eggplant aside.
- Brown Butter Chicken
- Pound chicken breasts with a meat mallet into ½ inch thick cutlets. Season chicken with salt and pepper on both sides.
- Add ½ cup of flour to a shallow bowl. Dredge chicken on both sides with flour, shaking excess flour off.
- In a separate stainless steel deep-frying pan, add olive oil and 2 tablespoons of butter over medium-high heat.
- When butter and oil start to shimmer, add coated chicken and sear until golden browned on each side. About 4 minutes per side. Be sure not to overcrowd the pan, work in batches, adding more oil and butter in between if needed. Set browned chicken in a casserole dish.
- Slowly add wine, scraping any browned bits on the bottom of the pan with a wooden spoon. Simmer until reduced by half, about 3 minutes.
- Add lemon juice and chicken stock, give it a stir, and simmer on medium heat for about 5 minutes.
- Add 2 tablespoons butter and 2 tablespoons flour and whisk until the sauce is smooth and creamy. Remove from heat.
- Assemble
- Preheat oven to 350°.
- Add fried eggplant on top of the browned chicken. Cut to fit on top of the chicken, if necessary.
- Add sliced fontina cheese.
- Pour the sauce all over the chicken.
- Cover a casserole dish with aluminum foil and bake for 20 minutes.
- Enjoy!
Notes
Chop your favorite herbs and garnish them over the chicken.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Entrées Nut Free Poultry Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 664 |
| Fat: | 44 g |
| Carbohydrates: | 18 g |
| Protein: | 40 g |
| Cholesterol: | 182 g |
| Sodium: | 468 mg |
| Fiber: | 1 g |
| Sugars: | 1 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
One response to “Brown Butter Chicken with Crispy Eggplant & Melty Fontina”
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Oh my goodness! This is heavenly. I want to make this right now!