Puerto Vallarta foodie, Andrea Jupina, shares more recipes from her ‘Accidentally Delicious’ kitchen. This time it’s AJ’s Fast, Easy & Delicious Chicken Milanese, an easy and delicious dish you can serve to dinner guests who who are a mixture of both keto and regular eaters.
AJ’s Fast, Easy & Delicious Chicken Milanese
Accidentally Delicious for Keto Dieters and Regular People
Take chicken scallopini (Milanese – skinless, boneless breast… or chicken thighs):
Melt half butter & half peanut oil in a skillet (about 1-2 tablespoons of each, depending on how much chicken). If you are doing a keto diet, don’t be stingy with the fat! It’s full of flavor, adds lots of delicious-ness to this dish, and creates more sauce.
Pat chicken dry, sprinkle with garlic salt, then a generous amount garlic powder (preferably Lawry’s). Spread French Dijon mustard on one side.
When fat is hot, after about 2 minutes, cook both sides quickly on medium high or high heat. Remove from pan as soon as cooked through, while still moist and tender. Deglaze the pan with Marsala (or another white wine – sherry or white vermouth), scraping the browned bits into a nice sauce. If you want to get fancy, you can stir into the sauce a couple tablespoons of fresh minced parsley… or your favorite fresh herb.
The best way to know your chicken breast is finished is to use an instant read thermometer (165 F). If overcooked, chicken breast gets tough and dry and a thin chicken breast will cook very fast. If you use chicken thighs, they are much more forgiving if overcooked because they contain more fat than chicken breast. And remember, fat means flavor! You can get an instant read thermometer online cheap, about 15 US dollars. I love mine, use it all the time, like for kohlbasi (kielbasa) or sausage made in the toaster oven.
You can also make this dish with chicken with a bone. Personally, I prefer all meat with a bone because it has more flavor. I get mad at these stores that insist on selling only boneless meat. Don’t they know anything about food? But I digress. Anyway, meat with a bone always takes a little longer to cook, especially the thighs because of their higher fat content. So, go ahead, pour yourself a glass of wine and visit with your guests for a few minutes.
Buen provecho!
Andrea Jupina lives in Puerto Vallarta full time. Over the past few years, she has taken a break from writing her “Accidentally Delicious” column, but now she is back at it and, though we are all a little bit fatter, we couldn’t be happier! Join us in welcoming Andrea back by sending your questions or comments to andreajupina(at)gmail.com.