Ranch Chicken

Ranch Chicken

from thepioneerwoman.com
Dinner party
90 min
4 servings
1007 kcal / serving

Try Ree Drummond's ranch chicken recipe for crispy, golden brown chicken cutlets topped with a creamy white wine herb sauce. Ranch seasoning brings big flavor!

Ingredients

  • ½ c.all-purpose flour
  • 2 tbsp.plus 2 tsp. ranch seasoning mix
  • 2 largeeggs
  • 1 tsp.kosher salt
  • ¼ tsp.black pepper
  • 1 ½ c.breadcrumbs
  • 8thinly sliced chicken cutlets (about 2 lb.)
  • vegetable oil, for shallow frying
  • 4 tbsp.salted butter
  • 4garlic cloves, grated
  • 1 c.dry white wine
  • 2 c.chicken broth
  • 2 tsp.ranch seasoning mix
  • 1 c.heavy cream
  • 2 tbsp.finely chopped chives, plus more for topping
  • 2 tbsp.dill, finely chopped, plus more for topping
  • 2 tbsp.flat-leaf parsley, finely chopped, plus more for topping

Directions

  1. 1

    Preheat the oven to 200°F.

  2. 2

    For the chicken: In a shallow dish, combine the flour and ranch seasoning mix. In a second shallow dish, beat the eggs with 2 tablespoons water and the salt and pepper. Add the breadcrumbs to a third shallow dish.

  3. 3

    Dredge a piece of chicken in the seasoned flour, shaking gently to remove any excess flour. Then transfer it to the egg mixture, coating the chicken completely in the egg. Let any excess egg drip off before transferring to the breadcrumbs, making sure to coat the chicken completely. Transfer the chicken to a large plate and repeat the process to bread all the chicken cutlets.

  4. 4

    Heat about a ¼ inch oil in a large skillet over medium heat. When the oil is hot, add 2 to 3 chicken cutlets to the skillet, making sure not to overcrowd the pan. Cook the chicken until golden brown all over and cooked through, 3 to 4 minutes per side. Transfer the chicken to a paper towel-lined sheet pan, and place the pan in the oven to stay warm while you cook the rest of the chicken in batches.

  5. 5

    For the sauce: Once all the chicken is cooked, discard the oil and wipe out any burnt bits left in the skillet. Return the skillet to medium heat, add the butter and garlic, and cook until the garlic is fragrant, 30 seconds to 1 minute. Pour in the wine and deglaze the pan, scraping up any brown bits. Let the wine reduce by half, 4 to 6 minutes, then add the chicken broth and bring to a simmer. Whisk in the ranch seasoning mix and let the sauce cook down for about 15 minutes. You want the flavors to meld and the chicken broth to reduce a little. Stir in the heavy cream, chives, dill, and parsley and let simmer until slightly thickened, 4 to 5 minutes.

  6. 6

    Serve the chicken with some of the cream sauce spooned over the top, and sprinkled with more chives, dill, and parsley.