For Christmas I received Alex Guarnaschelli’s cookbook Old-School Comfort Food: The Way I Learned to Cook. When it was announced that Alex (yes, we’re on a first name basis) was releasing a cookbook I knew I had to have it. If you’ve ever watched The Best Thing I Ever Ate or Chopped on Food Network you know that Alex has a way of speaking about food in such a poetic way. She genuinely loves food and can describe a dish in a way that will bring you to your knees. And as the newest Iron Chef, there’s no doubt (not that there was any to begin with) that her skills in the kitchen are even more impressive. One of my bucket list restaurants is her’s, Butter, in NYC.
With Alex’s cookbook I was expecting there to be a story behind every recipe, and I haven’t been let down yet. This particular recipe is one of her mother’s. And although she says not to tell anyone I got the recipe from her, I am obligated by food blogging rules to do so. According to Alex, no self-respecting chef would ever cook skinless chicken. Well, sorry Alex, I do it all the time. But I guess that’s why you’re the Iron Chef and I’m not.
I may have one more apology to make. The recipe calls for dry sherry. I used sherry cooking wine, because that’s what I have in my pantry. And because I have no idea if that qualifies or not. Probably not. So my finished product may not be perfect, but it was still delicious. And the suggestion to serve with sliced lemon is spot on, squeeze your lemon over the chicken just before eating.
Breaded Chicken with Mustard and Sherry
- 1 lb boneless, skinless chicken breast
- 1/2 C sherry
- 1/2 C dry soy sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp hot sauce
- 2 tbsp Dijon mustard
- 1/4 C canola oil
- 1 1/2 C plain breadcrumbs
- 5 tbsp butter, melted
- If chicken breasts are large, cut in half horizontally or pound until thin. (This step is optional)
- Whisk together sherry, soy sauce, Worcestershire, hot sauce, mustard, and oil.
- Place chicken in a large plastic bag, dump in the marinade and marinate, refrigerated, 3 hours to over night.
- Preheat oven to 400 deg.
- In a shallow bowl, combine breadcrumbs and melted butter. Season with salt. Mix until the texture looks and feels like wet sand, or brown sugar.
- Remove marinated chicken, shaking off any excess liquid. Dredge chicken in breadcrumbs. Place on a baking sheet fitted with a wire rack. Doing so will prevent a soggy bottom to the breaded chicken. Bake 30 minutes, or until cooked through.
- Serve with lemon wedges.
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