Macaroni Grill Chicken Milanese Copycat Recipe

I love the Chicken Milanese at Macaroni Grill so I had to figure out a way to make a copycat version of it!  This is pretty darn close.  I love this mix of the zippy lemon butter sauce and sweet balsamic glaze.  It's delicious served with a salad of baby greens and/or baby arugala with tomato, fresh basil, and a little fresh parmesan and then balsamic glaze over the salad as well.  This recipe will make 10-12 chicken tenders.

Chicken
10-12 chicken tenders
2 eggs
3 Tbsp. milk
Italian breadcrumbs
2 Tbsp. grated parmesan (optional)
Butter or olive oil
Balsamic Glaze

Pound the chicken tenders between two pieces of plastic wrap until it's about 1/4" thick.  With a fork, whisk together the eggs and milk.  Heat a large frying pan over medium to medium high heat.  Add 2 Tbsp. of either butter or olive oil to the hot pan just before adding the chicken to it.  Get out two shallow bowls or pie tins.  Add the egg mixture to one and fill the other with 1 to 1 1/2 c. Italian breadcrumbs.  Dredge the chicken in the egg mixture then in the breadcrumbs.  Brown the chicken well on both sides until well browned and cooked through.  Transfer the chicken to a glass dish in the oven and keep the oven on warm.  This will keep it warm while you finish all the chicken and the sauce.  While chicken is browning, cook the lemon butter sauce.

Lemon Butter Sauce
2 oz. lemon juice
1 oz. white cooking wine
2 oz. heavy cream
1/2 clove garlic
2 sticks butter (1/2 lb)
salt and pepper

Heat the lemon juice and white wine over medium heat.  Bring to a boil and reduce it by a third.  Add cream and 1/2 clove of garlic.  Simmer until it thickens about 3-4 minutes.  Slowly add the butter in pieces until it is completely incorporated.  Add salt and pepper to taste.  Remove from heat but keep it warm until you serve it (which should be right away).

SERVING IT
To serve the chicken, place 2 chicken tenders on your plate.  Then add 1-2 Tbsp. of the lemon butter sauce over it.  Then lightly drizzle the balsamic glaze over it.  Eat immediately!

This would also be good with just a little pasta or risotto and the above mentioned salad served with it.  Mmmm!

Buttermilk Chicken with Sweet Corn Sauce

April Lowe


Today I thought I would share with you one of my  favorite chicken recipes!  This recipe comes from the Canyon Ranch Spa and is not only a healthy choice, but delicious!   Canyon Ranch has some of the most mouth-watering lower-calorie, low-fat recipes I’ve ever tried.  They know how to make a dish healthy without sacrificing taste. 

This chicken recipe has only 260 calories, 7 grams of fat, and 30 grams of protein per serving.  And if you are not a corn sauce fan, then it can have even less calories without the sauce.  Those of you who like corn chowder (Aaron) may like the corn sauce!  I personally love to make a batch or double batch of this chicken without the sauce and slice it up, refrigerate it, and use it throughout the week for salads and other meals.  The seasoning is so flavorful and it is a good substitute for crispy breaded chicken.  Here it is.  Bon Appetit!

• 4 skinless, boneless chicken breast halves (if you get bone-in then de-bone them) – trim fat
• 1/4 c. low fat buttermilk
• pinch black pepper

Batter:

• 3/4 c. all-purpose flour
• 1 1/4 tsp. paprika
• 3/4 tsp. salt (I  like sea salt)
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/4 tsp. celery seed
• 1/2 tsp. dry mustard
• 1 tsp. olive oil

Sweet Corn Sauce:

• 1/2 c. fresh or frozen corn kernels
• 1 Tbsp. fresh minced garlic
• 1/4 c. diced onion
• 1 1/4 tsp. olive oil
• 1 tsp. minced jalapeno pepper
• 2 Tbsp. minced red bell pepper
• 1 1/2 c. chicken stock (homemade if possible)
• 1 Tbsp. honey
• 1/2 tsp. salt
• pinch black pepper
• 1/4 tsp. chopped fresh thyme
• 2 tsp. fresh lemon juice

1. With a meat mallet, pound chicken breast on a flat surface between 2 sheets waxed paper until about 1/2 inch thick.  In shallow glass baking dish combine chicken with buttermilk and black pepper.  Cover and refrigerate at least 2 hours.
2. In a medium saute pan, saute corn, garlic and onions in olive oil over medium heat until onions begin to turn translucent.  Add jalapeno and red bell pepper and cook for 30 more seconds.  Add chicken stock and cook until you reduce liquid by half.  Season with honey, salt and pepper, thyme, and lemon juice.  Transfer to blender and puree briefly.  Set aside.
3. In medium bowl, combine all ingredients for the batter except olive oil.  Dredge each marinated chicken breast (marinated in the buttermilk and black pepper) in the seasoned flour batter mixture until all sides are coated generously.
4. Heat olive oil in large saute pan and add chicken breasts.  Over medium heat, cook chicken for 3-5 minutes on each side until golden.  When chicken is fully cooked, juices run clear when meat is pierced with a fork.  Serve each chicken breast with 1/4 c. sweet corn sauce.  Makes 4 servings.  It’s good served with sauteed mustard greens.

Nutrition Facts:  4 Servings

Each servings contains:  260 calories, 23 grams carbohydrates, 7 grams fat, 73 mg cholesterol, 30 grams protein, 496 mg sodium, 2 grams fiber