Uncle Fats Italian Chicken

Uncle Fats Tasty Meal of the Week: Fats Italian Chicken

1 cup grinded breadcrumbs (seasoned with finely grated parmesan cheese & Pensey's Tuscan Sunset Seasoning
Flour for dredging
Beaten egg for dredging
Oil for frying (less than a ¼ cup)
As many boneless skinless chicken breasts as you want to eat but that can fit all at once comfortably in your largest non-stick pan
1 – 2 cups white wine for deglazing

Pre-heat a pan and then preheat the oil at medium high heat. Dredge in flour, then egg, then crumbs, pressing the crumbs to get good coverage. Fry for about 4 – 5 minutes per side until desired doneness. Remove the chicken to a warm platter and deglaze the pan with wine, stirring to get up any of the crispy bits and Ernie Burnies. Let the wine simmer for a couple of minutes and then return the chicken to the wine in the pan, turning after about a minute. After another minute, remove chicken to platter and put the remaining wine and bits in a gravy boat or a Pyrex measuring cup for pouring.

I make this with an herbed rice pilaf of some kind and a steamed veggie or salad, and we pour the sauce over the chicken and the rice. Returning the chicken to wine is a magical transformative step, turning a crispy piece of fried chicken into a delicate herbed cutlet.

It’s one of our favorites, and is a great and impressive dish for company, but you might have to use two pans.