Description
Chicken devolay brings together tender chicken breasts with a silky Madeira wine sauce that makes any weeknight dinner feel special, and the combination of mushrooms and shallots gives you layers of flavor that taste like you spent hours in the kitchen.
Ingredients
Scale
Proteins and binders:
- 500 grams chicken breasts
- 1 egg
Dry ingredients:
- 100 grams all-purpose flour
- 150 grams breadcrumbs
- salt to taste
- pepper to taste
Aromatics and fats:
- 100 grams butter
- 2 cloves garlic
- 1 handful fresh parsley
Instructions
- Remove the skin and bones from your 500g chicken breasts, then use a meat mallet to pound them until they’re about 1/4 inch thick and even throughout.
- Season both sides of your flattened chicken with salt and pepper to your taste.
- Lay your chicken flat and place ham and cheese on one half, then fold the other half over to create a pocket shape.
- Secure your filled chicken pockets with toothpicks or kitchen twine so the filling stays inside during cooking.
- Arrange three shallow bowls in front of you: one with 100g all-purpose flour, one with 1 beaten egg, and one with 150g breadcrumbs.
- Dredge each chicken pocket in the flour, shaking off excess, then dip it into the egg, and finally coat it thoroughly in the breadcrumbs.
- Pour enough oil into your large frying pan to reach about 1/4 inch depth and heat it to medium temperature for about 2-3 minutes.
- Place your breaded chicken pockets into the hot oil and fry them for 5-7 minutes on each side until they turn golden brown and the internal temperature reaches 165°F.
- Transfer your cooked chicken to a paper towel-lined plate so it can drain for 2 minutes and remove any excess oil.
- Remove the toothpicks or twine from your chicken and serve it hot with your choice of sides.
Notes
- Pound your chicken gently and evenly so it cooks through at the same rate and stays tender instead of drying out on the edges.
- Make sure your oil reaches the right temperature before adding chicken; if it’s not hot enough, the breading absorbs oil and becomes greasy instead of crispy.
- Toothpicks work fine for securing the pockets, but soak them in water first so they don’t burn during frying.
- For a lighter version, skip the frying and bake your breaded chicken at 375°F for about 25 minutes until golden, which cuts down on oil while keeping the same crispy coating you’re after.
- Prep Time: 15 minutes
- Cook Time: 10-14 minutes
- Category: More Fried Chicken
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 586 kcal
- Sugar: 1 g
- Sodium: 280 mg
- Fat: 40 g
- Saturated Fat: 22 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.5 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 130 mg