Martini Chicken and Bread Rolls

 

Charlie asked for Martini style chicken and I made some Parker House rolls as well.  The large roll was left-over dough after the tray was full.  The pasta and sauce are not part of the original Martini recipe. I added it later.

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

The Best Parker House  Rolls

• Total: 3 hr  Active: 50 min  Yield: 24 rolls

These Parker House rolls are super indulgent thanks to plenty of butter mixed in and brushed on top. Milk and eggs enrich the dough, lending a perfectly tender texture. A sprinkle of flaky sea salt adds a welcome bit of contrast and crunch. These rolls are best served fresh and warm.

Ingredients

1 1/3 cups whole milk

2 sticks (16 tablespoons) unsalted butter, cut into pieces

1/3 cup sugar

1/2 cup warm water, about 110 degrees F

One 1/4-ounce package active dry yeast (2 1/4 teaspoons)

3 large eggs, lightly beaten

1 1/2 teaspoons kosher salt

5 3/4 cups all-purpose flour, plus more for dusting (see Cook's Note)

Nonstick cooking spray

Directions

• Heat the milk in a small saucepan over medium-high until it just starts to simmer, about 4 minutes. Remove from the heat. Stir in 1 stick (8 tablespoons) butter and the sugar until melted. Set aside to cool.

• Put the warm water in a small liquid measuring cup and stir in the yeast. Let it sit until foamy, about 5 minutes.

• Combine the milk mixture, yeast mixture, eggs, 1 1/2 teaspoons salt, and half the flour in the bowl of a stand mixer fitted with the dough hook. Mix on medium speed until smooth, about 2 minutes. Slowly add the remaining flour, mixing until a smooth ball forms. Increase the speed to medium-high and continue to knead the dough until very smooth and elastic, about 5 minutes. Coat a large bowl with nonstick cooking spray, then place the dough inside. Cover with plastic wrap and let it rise in a warm place until doubled in size, 60 to 75 minutes.

• Melt the remaining 1 stick (8 tablespoons) butter in a small saucepan over medium-low heat. Set aside.

• Spray a 9-by-13-inch baking pan with nonstick cooking spray, line with parchment paper then spray the paper.

• Lightly dust a clean work surface with flour. Punch down the dough and turn it out onto the prepared surface. Pat into an even thickness.

• Use a chef's knife or bench scraper to divide the dough into 24 pieces, then shape into balls to create small rolls. Place in the prepared baking dish in rows of 4 by 6, then brush the tops of the rolls with 4 tablespoons of the melted butter. Cover with plastic wrap and let rise in a warm place until almost doubled in size, 30 to 40 minutes. Meanwhile, preheat the oven 350 degrees F.

• Remove the plastic wrap and sprinkle the rolls lightly with flaky sea salt. Bake until puffed and golden brown, about 40 minutes. Remove from the oven and brush with the remaining 4 tablespoons melted butter. Serve warm.