Tuesday, May 20, 2014

Chicken Milanese Macaroni Grill Style

Macaroni Grill has recently become one of our favorite places to eat, the food is great, however it can get expensive so we only go when we have a gift card.  ;-)  We also have about an hour drive to the closest one.  :-(  So when  we went for Mother's Day I was so thrilled!  I had the Chicken Milanese and as soon as I got home I scoured the internet to find a copy cat recipe.

This is delicious in fact the entire family said that it was their favorite part of the meal.  It took a little bit to get together but that may be because I had a billion other things going on at the same time.  This was a pretty close second to that amazing dish that I had on Mother's Day and I WILL be making it again.

Pair this with my Green Bean Bundles, Olive Garden Breadsticks, and Some Pasta and you are good to go.

10-12 chicken tenders
2 eggs
3 Tbsp. milk
Italian breadcrumbs
2 Tbsp. grated parmesan (optional)
Butter or olive oil
Balsamic Glaze

Pound the chicken tenders between two pieces of plastic wrap until it's about 1/4" thick.  
With a fork, whisk together the eggs and milk.  
Heat a large frying pan over medium to medium high heat.  
Add 2 Tbsp. of either butter or olive oil to the hot pan just before adding the chicken to it.  
Get out two shallow bowls or pie tins.  
Add the egg mixture to one and fill the other with 1 to 1 1/2 c. Italian breadcrumbs.  
Dredge the chicken in the egg mixture then in the breadcrumbs.  
Brown the chicken well on both sides until well browned and cooked through.  
Transfer the chicken to a glass dish in the oven and keep the oven on warm.  
This will keep it warm while you finish all the chicken and the sauce.  
While chicken is browning, cook the lemon butter sauce.

Lemon Butter Sauce
2 oz. lemon juice
1 oz. white cooking wine
2 oz. heavy cream
1/2 clove garlic
2 sticks butter (1/2 lb)
salt and pepper

Heat the lemon juice and white wine over medium heat.  
Bring to a boil and reduce it by a third.  
Add cream and 1/2 clove of garlic.  
Simmer until it thickens about 3-4 minutes.  
Slowly add the butter in pieces until it is completely incorporated.  
Add salt and pepper to taste.  
Remove from heat but keep it warm until you serve it (which should be right away).

To serve the chicken, place 2 chicken tenders on your plate.  
Then add 1-2 Tbsp. of the lemon butter sauce over it.  
Then lightly drizzle the balsamic glaze over it.  
Eat immediately!

This would also be good with just a little pasta or risotto and the above mentioned salad served with it.  Mmmm!


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