Ingredients
The following ingredients have 4 Servings
- 4 boneless (skinless chicken breasts)
- 1 1/2 cups buttermilk
- 2 cups canola or vegetable oil
- 1 1/2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 ounces cremini mushrooms, (sliced)
- 1 large sweet onion, (thinly sliced)
- 2 tablespoons olive oil
- 2 cups demi-glace, (see below)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 2 teaspoons olive oil
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 1/2 cup diced onion
- 1/2 cup dry red wine
- 2 cups beef broth
- 1 tablespoon tomato paste
Instruction
- Marinate the chicken in the buttermilk in the refrigerator overnight.
- Make the demi-glace. Heat the olive-oil in a heavy saucepan. Add celery, carrots, and onion. Cook on medium-high heat, stirring frequently, for about 10 minutes.
- Add red wine and cook until reduced by half.
- Add beef broth and tomato paste and stir well. Decrease heat to medium and simmer for about 20 to 25 minutes. Mixture should be reduced by 1/4. (Can be made a few days in advance and refrigerated.)
- To make gravy, cook mushrooms and onion in 2 tablespoons olive oil in a heavy saucepan until onion is translucent, about 7 minutes. Add demi-glace and salt and simmer for about 20 minutes. Season with pepper and keep warm.
- To fry chicken, heat canola oil in a cast iron pan over medium heat to 325 degrees.
- In a pie plate, combine flour, cornstarch, salt and pepper.
- Drain the chicken and dredge in flour mixture. Fry in oil for 4 to 5 minutes per side or until cooked through.
