carrots

Serves 4

6 small to medium carrots, peeled and cut into 1″ pieces.  You could use real baby carrots which would make a lovely presentation (not the fake one’s they form – oh, I guess you could if you really wanted).

1 T white wine vinegar

4 eggs

1 small bunch tarragon, leaves picked

½ cup Dijon mustard

2  large boneless chicken breasts (I haven’t tried it, but I am sure you could substitute turkey or veal for the chicken)

1 cup blanched sliced almonds

1-1/2 cups Rice Krispies (or gluten-free Rice Krispies)

1/2 cup flour (or rice flour or gluten-free flour)

2 T olive oil, plus more for frying

4 T butter, plus more for frying

4 oz. cremini mushrooms, trimmed and halved

½ cup scallions, trimmed, white stems cut into 1″ pieces, and greens thinly sliced

¼ cup dry white wine

2 T capers

Juice of 1 lemon or about 3 Tbsp reconstituted lemon juice.

Salt and freshly ground white pepper

1.  Place the Dijon into a small bowl.  Chop half the tarragon leaves, around 3 Tbsp, and add to the mustard and set aside.

2.  In a medium saucepan bring salted water to a boil, add carrots and simmer until tender, about 3 minutes. Remove the carrots and reserve in a bowl.

3.  Return the water to a boil, add vinegar and place 2 whole eggs in their shell into the pan. Simmer for 8-9 minutes, then drain and peel the eggs under cold running water. Slice into quarters lengthwise.

4.  Cut the chicken breasts in half lengthwise. Place each piece between two sheets of plastic wrap. Using the smooth side of a meat mallet, pound them until they are 1/8 to 1/4-inch thick. Season both sides with salt and pepper.

5.  Crack the remaining 2 eggs into a small bowl, and beat until smooth.

6.  In a food processor, chop the almonds into a fine meal (do not overchop, or they will clump).  My food processor was broken, so I used a pie roller and crushed them (same with the Rice Krispies)  Add the Rice Krispies, and pulse a few times until the mixture resembles coarse bread crumbs.

7.  Place the flour, beaten eggs, and almond/Rice Krispie mixture  into separate shallow dishes, and season each with salt and pepper.  Working with one piece at a time, dredge the chicken in the flour.  Then dredge it in the egg, and  then dredge in the almond mixture, pressing slgihtly to make sure it sticks to the chicken.

8.  Heat a thin layer of olive oil in a large nonstick sauté pan over medium-high heat, and add two to three pieces of chicken in a single layer. Cook for 3 minutes, or until golden-brown. Turn the chicken over, add 1 T butter, and continue cooking for another 3 minutes, basting the chicken with the butter in the pan. Repeat with the remaining chicken pieces, adding more oil and butter as needed.  Drain off any darkened fat between batches.  Place the chicken on a paper-towel-lined platter and keep warm.

9.  In a medium sauté pan, heat 2 T olive oil over high heat, then add the mushrooms and scallion whites. Sprinkle with salt and pepper, and sauté until browned, about 2 minutes. Add the wine, and reduce until almost dry. Reduce the heat to medium, add 3 T butter, and heat until it browns. Add the reserved carrots, the capers, and lemon juice, and swirl to combine.

On your plate, place one piece of chicken and top with some sautéed mushrooms, carrots, and scallion whites. Spoon the pan sauce over and around the chicken. Garnish with two quarters of boiled egg, a few tarragon leaves, and some sliced scallion greens. Serve with the tarragon mustard.