1 whole boneless, skinless chicken breast
1/2 loaf Acme Sweet Batard
1/2 lb. (2 sticks) butter or 1 stick butter and 1/2 cup chicken fat
6 tablespoons flour
1 cup chicken stock
1/2 cup cream
1 oz clarified butter
1. Separate the chicken breast into two halves. Place the each half between two sheets of plastic wrap and pound lightly with the flat side of a cleaver or heavy mallet. Pound to a thickness of about 3/8 inch, taking care not to hit so hard that you tear the flesh. Set aside.
2. To prepare the breadcrumbs, remove the crust from the loaf of fresh bread and tear the bread into a few pieces and process in a food processor for 45 seconds. Set aside.
3. To make the gravy, melt the chicken fat and/or the sticks of butter over medium heat. When the fat is melted, add 3 tablespoons of the flour and stir for 2 or 3 minutes. Cook the roux without letting it brown. Add the chicken stock and the cream and simmer for about 15 minutes. Salt and pepper to taste.
4. Beat the two eggs in a broad, shallow dish. Put the remaining 3 tablespoons of flour on one plate, the breadcrumbs on another plate. Dredge the chicken in the flour first, then dip in the beaten eggs, and finally in the breadcrumbs.
5. Heat the clarified butter in a heavy bottom saucepan. The butter should be good and hot, or you won't achieve the golden brown color. Cook the breasts on one side until golden brown. Turn and cook on the other side for 2 or 3 minutes. Remove from the pan and pat the breast with a paper towel to remove excess butter.
Spoon some gravy onto a warm plate and put the breast on top. Serve with mashed potatoes and sautéed vegetables.
McManis Petitie Syrah, CA 2006 or BoaVentura de Caires Pinot Grigio/Albarino blend, CA 2005/2006