Mushroom Sauce	Oatmeal Crusted Chicken Breasts

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Oatmeal Crusted Chicken

Source: John Carney's Taste of Restaurant Tuesday, 2006

Yield: 4 servings

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Ingredients

For Sauce

• 1 clove garlic, peeled and minced

• 1 shallot, peeled and minced

• 1 Tbsp olive oil

• 1/2 cup mushrooms, sliced

• 1 Tbsp chicken base or bouillon granules

• 1/4 cup dry white wine

• 2 cups heavy cream

• Grated zest and juice of 1/2 lemon

• Grated zest and juice of 1/2 lime

• 3 or 4 fresh sage leaves

• Salt

• Ground black pepper

For Chicken

• 2 eggs

• 1 cup rolled oats

• 1/4 cup all purpose flour

• 1/4 cup cornmeal

• 1 Tbsp garlic powder

• 2 Tbsp dried Italian seasoning

• 1/2 tsp ground red cayenne pepper

• 1 Tbsp marjoram

• 1 Tbsp sweet paprika

• 3/4 tsp salt

• 3/4 tsp ground black pepper

• 8 boneless skinless chicken breast halves

• 1/2 cup olive oil

• Fresh tomatoes, diced, for garnish

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Preparation

For the sauce, sauté garlic and shallot in olive oil for 2 minutes. Add mushrooms and sauté 2 to 3 minutes more. Stir in chicken base and white wine. Simmer, uncovered, until liquid is reduced by half. Stir in cream, citrus zests and citrus juices. Cook, stirring, until sauce is smooth and thickens slightly. Do not let sauce boil.

Add sage, salt and pepper to taste. Sauce will be thin. (Sauce can be made ahead.) Let cool completely, then refrigerate. Reheat slowly over low heat.

To prepare the chicken, preheat oven to 350 degrees. Beat eggs. In a separate bowl, combine oats, flour, cornmeal, garlic powder, Italian seasoning, red pepper, marjoram, paprika, salt and pepper. Dip chicken in beaten eggs, and then coat with oatmeal mixture. Heat oil in an ovenproof skillet over medium high heat. Sauté chicken in oil until lightly browned on both sides. Transfer to oven. Bake until chicken is done in center, about 10 minutes.

Pour sauce over chicken. Garnish with diced fresh tomatoes.