Wolfgang Puck’s – Macadamia Nut Chicken

This stuff was SOOOO addicting while at Disney and I was amazed at how ridiculously simple the cream sauce is when I found the recipe.

RECIPE:
(serves 2)

Papaya Marmalade (optional)
1 Papaya, Hawaiian ( peeled, seeded & chopped )
1 cup Pineapple, fresh ( peeled & chopped )
3 TBSP Sugar, granulated
6 TBSP Water

Place all prepared ingredients in a 2 quart saucepan and bring to a simmer over medium heat. Cook one more minute and remove from heat. Using an electric immersion blender, puree ingredients to an applesauce consistency. Completely chill before using.

Sho Yu Cream Sauce
6 oz Heavy Cream
2 TBSP Soy Sauce

Sho Yu is Japanese for soy sauce. Place heavy cream in a saucepan and gently reduce over moderate heat. Reduce to a sauce consistency, about a 25-30% reduction. Place a wooden spoon into the cream, the reduced cream should lightly coat the back of the spoon. Try wiping your finger across the back of the spoon, it should leave a streak where your finger was. At this point, add the soy sauce and lightly reduce back to the consistency of the spoon experiment. Keep warm while preparing chicken.

Macadamia Nut Crusted Chicken
2 each Chicken Breast, sknls / bnls ( 6 ounce portions )
taste Salt, kosher
taste Pepper, Black – fresh cracked
1/2 cup Flour, all-purpose
2 each Eggs, extra large – beaten
1 cup Panko Bread Crumb ( Japanese Bread Crumb)
2 oz Macadamia Nuts, finely chopped

Place flour in a cake pan. Place beaten eggs in a cake pan. Place bread crumb and finely chopped macadamia nuts in a third cake pan.
Place a 2 foot piece of plastic wrap on counter top. Place all four chicken breasts atop the plastic. Top chicken with another piece of plastic wrap. With a flat meat tenderizer, gently pound chicken to even thickness. Remove top plastic and season chicken with salt & pepper.
One piece of chicken at a time, place in flour and gently press to coat. Shake off excess flour and place in eggs, turn to coat completely with egg. Pick up and let drip of excess egg, then place in panko-macadamia nut mixture. Gently press to coat both sides. Remove and place on a cookie sheet or large platter until you’re ready to cook. When completing the steps to coat the chicken use only one hand, keeping the other clean of dredge.

Preheat oven to 400 degrees. It is important when sautéing not to overload your pan with too much of a cold product or the cooking medium, ( oil or butter ), will cool and you won’t sear the sautéed item.
When the oil begins to lightly smoke, carefully place prepared chicken in pan. Cook 2-3 minutes each side, occasionally taking a look at the bottom side making sure it isn’t getting too dark. When both sides are golden brown place in the oven for 6-7 minutes.

Serve with mashed potatoes. Top with cream sauce and marmalade.

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