Chicken Goujonettes

Ingredients

• 2 skinless, boneless chicken breasts, about 1 3/4 pounds total weight
• 1 egg, lightly beaten
• 2 tablespoons lukewarm water
• 6 tablespoons melted butter
• Salt to taste if desired
• Freshly ground pepper to taste
• 1 ½ cups fine fresh bread crumbs
• 3 to 4 tablespoons corn, peanut or vegetable oil, approximately
• 2 tablespoons finely chopped chives
• 4 lemon wedges

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    681 calories; 39 grams fat; 17 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 5 grams polyunsaturated fat; 31 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 48 grams protein; 219 milligrams cholesterol; 443 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Place the chicken breasts, one at a time, on a flat surface. Using a sharp knife, cut the breasts in half, then lengthwise into thin strips about half an inch wide. There should be about three cups.
2. Beat the egg in a small bowl and add the water, butter, salt and pepper. Blend well.
3. Pour the egg mixture into a flat dish, add the chicken pieces and stir to coat well. Drain briefly in a sieve.
4. Put the bread crumbs in another flat dish and add the chicken pieces. Stir to coat. Roll the chicken pieces, one at a time, between the palms to help the crumbs adhere. As the pieces are prepared, arrange them in one layer on a flat dish.
5. Heat the oil in a skillet and when it is quite hot, add about half the breaded chicken pieces in one layer, close together. Let cook two to three minutes or until golden brown on one side. Turn the pieces and continue cooking on the second side about two to three minutes or until golden brown. Using a slotted spoon, transfer the pieces to a warm serving dish.
6. If necessary, add one more tablespoon of oil to the skillet. When hot, add the remaining chicken pieces and cook as before until golden brown all over. Return the first batch of browned chicken to the skillet and sprinkle with chives. Toss or stir gently to blend the pieces. Serve garnished with lemon wedges.

15 minutes