Ingredients:
4 tablespoons unsalted butter, divided
all-purpose flour
2 eggs, beaten medium light
salt and pepper
6 thin chicken cutlets
vegetable oil, about 1/2 inch in fry pan ( not olive oil)
3/4 cup white wine
4 cups chicken broth, divided
1 whole lemons, juiced
1 1/2 cups rice
3 -5 saffron strands, crushed
Directions:
briefly rinse 1 1/2 cups long grain rice in strainer under cold running water.
place in saucepan with about 2 cups chicken broth.
broth should measure to your first knuckle on your hand.
add few threads saffron.
bring to boil, stir, lower heat to simmer and cover.
simmer for about 15 mins.
check rice to see that all liquid is absorbed.
fluff with fork when ready to serve.
make roux- in small saute pan melt 2 tbsp unsalted butter.
whisk in 1 tblsp flour until blended, add small amounts of flour until roux is a light paste consistency.
do not allow roux to brown.
place pan on side place about 1 cup flour in shallow dish.
salt and pepper cutlets to taste.
dip chicken cutlets in flour to coat lightly.
heat oil in large frying pan.
dip floured cutlets in beaten eggs and fry until light brown.
remove from oil and drain on paper towels.
remove oil from pan and wipe clean.
add 2 tbsp unsalted butter, slowly melt.
add wine, chicken broth and lemon juice.
bring to slow boil.
whisk in roux until sauce is lightly thickened.
return chicken cutlets to pan and slowly heat.
Servings: 3
Time preparation: 10 min.
Time total: 30 min.