Chicken cutlets, soaked overnight in an herbed beer marinade, are breaded and sautéed in butter until golden brown and served topped with succulent lump crabmeat and béarnaise sauce. This elegant recipe was created by Chef Walter Staib, The City Tavern, Philadelphia, Pennsylvania.

Chicken in Porter Beer

6 chicken breast halves, boneless and skinless
4 cups porter beer
1/2 cup olive oil
2 tablespoons garlic, chopped
6 shallots, chopped
4 teaspoons herbal rub
1 teaspoon salt
1 teaspoon black pepper
2 cups all-purpose flour
4 large eggs, lightly beaten
4 cups plain dry bread crumbs
4 tablespoons butter
9 ounces lump crab meat
2 cups Béarnaise sauce (recipe follows, or use Knorr Hollandaise Sauce Mix)

1. Pound chicken breasts to even thickness. In large shallow dish, place chicken. Add beer, olive oil, garlic, shallots and herbal rub; cover with plastic wrap and refrigerate overnight.
   Remove chicken from marinade; pat dry with paper towels. Discard marinade. Sprinkle chicken with salt and pepper.
2. Place flour in large shallow dish or on dinner plate; dredge chicken in flour and shake off excess flour. Dip each chicken breast in egg, then coat both sides of each chicken breast with bread crumbs.
3. In large skillet over medium heat, melt butter. Add chicken and cook, turning once, 4 to 5 minutes per side, until golden brown and cooked throughout. Remove chicken from skillet and reserve.
4. To serve, top each breast with 1 1/2 ounces lump crabmeat and béarnaise sauce.

Makes 6 servings.

Walter Staib’s Béarnaise Sauce: In top of double boiler simmering over low heat, whisk together 4 egg yolks; 3 tablespoons lemon juice and 1 tablespoon dry white wine. (Remove pan from heat to prevent overcooking of eggs.) Add 1/8 teaspoon cayenne pepper and, in slow, steady stream, 1 cup clarified butter, whisking to blend. Season with salt and white pepper to taste. Set aside to keep warm. In separate saucepan, make Bearnaise reduction by combining 6 tablespoon tarragon vinegar or white wine vinegar; 1 tablespoon finely chopped onion; 2 teaspoons dried tarragon leaves and 1/4 teaspoon white pepper. Bring to boil over high heat; reduce heat and simmer until nearly all liquid is evaporated. Stir Bearnaise reduction into sauce and serve immediately.

Recipe and photograph provided courtesy of the National Chicken Council. Used with permission.