Looks like we have been eating a lot or chicken lately. Both of there were at Charlies request

Breast of Chicken Martini style 

A couple decades ago I called this Martini Chicken and I still do now but I have probably changed it enough that a purist might take issue with the way I make it now. I still bread it with grated cheese but add some panko bread crumbs and serve it with pasta and Alfredo sauce.

Petto di Pollo alla Martini  

Morso Restaurant Bar Cafe 420 E. 59th st. NYC

Chicken Breast Martini Style  -  one serving

Kosher salt

1/2 C. green beans (haricot vert)

1/2 C. baby carrots

1 boneless skinless chicken breast pounded out thinly (1/2 breast)

fresh ground black pepper

2-3 T. AP flour

1 lar. egg, beaten

olive oil

1/4 C. grated Parmigiano-Reggiano 

1/2 T. unsalted butter, melted

1/2 T. fresh lemon juice

1/2 C. good quality white wine

Preheat oven to 425º

Bring large pot of salted water to a boil over high heat. Fill a bowl with ice water.  Add the green beans and carrots to the boiling water until they are brightly colored but still crisp, about 3 minutes. Drain and transfer to ice water to stop cooking

Sprinkle salt and pepper on both sides of chicken, dredge in flour. Shake off excess. Dip in egg and then cheese.

Place olive oin in hot skillet and brown the chicken on both sides. Drain on paper towels

In separate skillet, combine wine, butter and lemon juice and bring to a boil. Place browned chicken in the wine mixture, top with carrots and green beans. Bake in oven 6-7 minutes @375º Remove and plate

 This was a few days ago and also at Charlies request. It is Cornish hens with an orange teriyaki-ish sauce 

I used to marinate the hens in this sauce but now I just bake them and serve the thickened sauce on top.

HONEY LACQUERED GAME HENS II

2 game hens
1/4 C. triple sec
1 C. orange juice
1/3 C. soy sauce
3 inch strip orange zest
1/3 C. honey
1/2 tsp salt
1/4 C. dry vermouth
1/8 tsp red pepper flakes
1/4 C. sesame oil
1/2 inch thin slice of ginger
1/4 tsp. sesame salt
1 garlic clove, split and peeled

2 tsp. cornstarch dissolved in water to make a paste