 I am always looking for new ways to cook chicken, and this one is a crowd pleaser in our house. I call it French Chicken but that is just marketing to sell it to my audience. It's really breaded chicken with a garlic butter sauce and a side salad. It is savory instead of spicy so it is departure from many of our other dinners. I never have leftovers with this one, and I can easily make it in under 30 minutes. I hope this is a helpful addition to your family's dinner repertoire! Kris' "French" Chicken INGREDIENTS:
Note - Serve with a side salad: Arugula or romaine Fresh shaved parmesan Homemade Croutons Dressing of choice: French Vinaigrette, Apple Cider Vinaigrette, or a Basic Salad Vinaigrette PREPARATION: 1. Combine flour with salt & pepper in a shallow bowl (I use a pasta bowl). 2. Whisk egg(s) in a shallow bowl until combined. 3. Butterfly chicken by slicing horizontally. Stop stop at 1/2" from opposite side so it can open like a book. Pat dry, and season with salt & pepper. 4. Heat 2 Tbsp each olive oil & butter in a large sauté pan over med-high heat. 5. Dredge chicken in flour, shake gently to remove excess flour. 6. Dip chicken into egg, Be sure to let the excess drip off. 7. Place chicken in hot pan and cook a few minutes on each side. Chicken should be golden brown and cooked through. Even though I use a very large pan, I cook these in two batches to make sure the chicken is evenly cooked and browned. remove the chicken and place aside in a serving dish. 8. Wipe out the pan, and add garlic. Cook for a minute over medium high heat. 9. Add the veggie base, 1 Cup water, & lemon juice and cook for 2-3 minutes. 10. Turn off the burner, or remove the pan from the heat, and add 2 Tbsp of butter. Gently stir to combine and emulsify. 11. Plate chicken and top with the garlic butter sauce. 12. Serve with romaine lettuce, fresh shaved parmesan, croutons and a simple dressing of your choice. If you have some old bread on hand, consider making my Homemade Croutons. I also have some easy vinaigrettes to choose from: French Vinaigrette, Apple Cider Vinaigrette, or a Basic Salad Vinaigrette. 
Meghan Markle's Single Skillet Spaghetti
INGREDIENTS: 2 pints of cherry tomatoes of mixed colors (yellow, red, etc..) Kosher salt Olive Oil 4 Cloves garlic 12 oz spaghetti 1 lemon, zested 1/2 bunch of kale, stems sliced, and leaves roughly chopped 1/2 bunch of Swiss chard, stems sliced and leaves roughly chopped (if can't find Swiss chard, use one bunch of kale instead, saving half of the stems) 1 pint of baby arugula 1/2 cup of grated Parmesan cheese PREPARATION: 1. Fill and electric tea kettle, and boil 3 1/2 cups of water 2. In a large, deep skillet combine tomatoes, salt, olive oil, and garlic. Then place the dry spaghetti on top. Add the lemon zest, then the Swiss chard stems on top of the pasta. 3. Pour boiling water over the pasta. Cover pasta by 1 inch. 4. Cover with a lid, return to a boil and cook for 6-8 minutes. 5. Remove lid, and add the greens (chard and kale leaves, plus a handful of arugula). Cook 4-5 minutes more, until pasta is al dente. 6. Drain, and top with a drizzle of olive oil and grated parmesan. Enjoy! |
AuthorIt doesn't matter how successful you are or how long your day is - there is only one question when you get home: what's for dinner. So I am always on the lookout for recipes that won't take more that 30 minutes to prepare, that are flavorful, and that (almost) everyone will eat. I hope these help! Archives
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