Saturday, August 8, 2009
Chicken Francese, Buttery Garlic Potatoes and Garlic Green Beans
Today is my husband's 30th birthday...now I no longer have to listen to all of his little digs about my age! We're only about 8 months apart, but I happen to be the older one, so he's always teasing me--especially because he knew I had a rough time with turning 30 :) Having two small kids and no babysitter makes it a bit rough to plan an evening out, so I decided that I would plan a nice, romantic fondue dinner for tonight (after the kids go to bed) and I made this meal last night in honor of his birthday. The chicken recipe is from Donna (My Tasty Treasures) blog and as usual, this recipe was fantastic! It reminded me a lot of a lemon chicken recipe that I have made in the past, but it did slightly vary and I really enjoyed it for a "change of pace". I was extremely "iffy" about the potatoes--I kept looking at the recipe and knew that the ingredients sounded wonderful, but never before have I made potatoes in the microwave...other than when I just start baked potatoes in the microwave, but they inevitably end up in the oven to crisp up a bit. I thought the flavor was outstanding and I didn't mind in the least bit that they weren't prepared in the oven--they would be perfect for a quick weeknight meal! The green beans weren't really a formal recipe...I just kind of played with them until I got them right!
4 boneless skinless chicken breasts (about 1 1/2 lbs)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
4 large eggs (I only used 2 and had plenty left)
3 tablespoons water
1/4 cup extra virgin olive oil
1/2 lemon with rind, cut in thin rounds
1/2 cup dry white wine
1 cup chicken broth
1/2 lemon, juiced
2 tablespoons butter
1/4 cup flat chopped leaf parsley (I forgot to get some, so I used dried)
Pound your chicken breasts till they are about ¼ inch thick. Put some flour in a shallow platter, season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. heat the oil over medium-high heat in a large skillet.
Dredge both sides of chicken in flour mixture, and then dip them in the egg wash. Let it coat completely. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side. Until golden, turning once. Remove cutelts to a large platter in a single layer to keep warm.
Toss the lemon slices into the pan and cook for 1 to 2 minutes. Until fragrant. Add the wine, broth, and lemon juice, and simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and returnt he chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.
Buttery Garlic Potatoes
6 small red potatoes, quartered
1/4 cup butter, melted
1 teaspoon seasoned salt
1 teaspoon paprika
1 teaspoon dried parsley flakes
1 teaspoon minced garlic
Place the potatoes in a 2-qt. microwave-safe dish. In a small bowl, combine the butter, seasoned salt, paprika, parsley and garlic; pour over potatoes and toss to coat.
Microwave, uncovered, on high for 8-10 minutes or until potatoes are tender, stirring frequently.
Source: Taste of Home
Garlic Green Beans
1 pound fresh, washed, trimmed green beans
1 tablespoon olive oil
2 tablespoons butter or margarine
1/2 - 3/4 cup finely chopped vidalia onion
2 garlic cloves, minced (I tend to use a bit more garlic when I cook! We can never have too much garlic!!!)
Sea salt and ground black pepper, to taste
Steam green beans to desired tenderness (approximately 10-12 minutes). While beans are steaming, add oil and butter to a skillet on medium-high. When butter melts, add garlic and onion and saute until onion becomes tender. Add cooked beans to the skillet and stir to coat. Season with sea salt and pepper.