Chicken Vienna Food

VIENNESE FRIED CHICKEN

Viennese Fried Chicken image

Provided by Food Network

Time 35m

Yield 8 servings

Number Of Ingredients 13

Ingredients

2 pounds chicken breasts and thighs, boneless and skinless
Salt and freshly ground black pepper
Oil, for deep-frying
2 cups flour
3 eggs, beaten
2 cups bread crumbs or ground panko
Lemon juice
Rosemary sprigs, about 6 inches long, remove leaves from the lower half of the stem
Lemon Rosemary Butter Dipping Sauce, recipe follows
Lemon wedges
4 ounces clarified butter
1 sprig rosemary
1 lemon, juiced

Steps:

Cut the chicken into 2-inch pieces and season with salt and pepper.
Preheat a deep pot of oil or a deep fryer to 365 degrees F.
Bread the chicken pieces by first dredging in flour, then dipping in eggs, and lastly, rolling in bread crumbs or panko. Deep-fry in oil until done and golden in color. Drain off excess oil. Season with salt and squeeze fresh lemon juice.
Skewer each piece in a rosemary sprig. Arrange in a serving platter, serve with Lemon Rosemary Butter Dipping Sauce, and garnish with lemon wedges.
In a small saucepan, heat the butter and rosemary just until warm. Allow to cool for a few minutes. Strain into a sauce bowl. Stir in lemon juice.

CHICKEN VIENNA

Chicken Vienna image

Number Of Ingredients 12

Ingredients

1/3 cup olive oil
1 broiler-fryer chicken 3 1/2 - to 4-pound, cut into serving pieces
Almond flour
Salt and pepper
1 onion large, chopped
2 cloves garlic chopped
3/4 pound mushrooms fresh, sliced
2 tomatoes large fresh, peeled, seeded and chopped
1 tablespoon cilantro fresh chopped or 1 teaspoon dried tarragon, crushed
1/2 cup vermouth
1 tablespoon almond flour
3/4 cup sour cream

Steps:

1. In a large skillet, heat olive oil and brown pieces of chicken which have been rolled in mixture of flour, salt and pepper. Remove pieces of chicken as they brown and put aside. Into same skillet, add chopped onion and garlic sauté for 4 minutes. Add mushrooms sauté for 3 minutes then add tomatoes. Over this sprinkle cilantro or tarragon, then add vermouth and mix well. Simmer for 3 minutes. Put chicken into skillet and spoon some of the vegetable mixture over pieces. Cover skillet tightly and simmer for 30 minutes, basting the chicken twice during this period with sauce. Remove chicken from skillet.2. Sprinkle 1 tablespoon flour over sauce in skillet and stirring with whisk, simmer for 5 minutes until sauce thickens. Add the sour cream and return chicken to skillet. Heat gently for 4 to 5 minutes. Remove chicken to heated platter. Check sauce for seasoning. Spoon sauce over chicken and serve with rice.

Nutrition Facts : Nutritional Facts Serves

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