Thursday, November 11, 2010

Parmesan Chicken....YUMMY!

Parmesan Crusted Chicken

Oh my remember a llooonnnggg way back, before I dropped off the blogging community and into the wild blue yonder....I posted a pic of this fantabulous chicken recipe. This one is off the chain and fit for royalty! Here is the long awaited recipe. You can follow the link at the bottom for the sauteed asparagus that is recommended with it. It's a great site for just about any kind of recipe you could imagine!

Parmesan Chicken (from


2 whole Chicken breasts, boneless and skinless

2 Egg whites

2 tablespoons Cornstarch

Juice of 1/2 lemon

1 cup Dry bread crumbs coarse

1 tablespoon Fresh parsley

1 teaspoon Kosher salt

1/4 teaspoon Black Pepper

Zest of 1 lemon minced

1/2 cup Parmesan cheese

3 tablespoons Olive oil

Sage-Butter Sauce

3 tablespoons Shallots minced

1/2 cup Dry white wine

1/2 cup Heavy cream

1/2 cup Chicken broth

1 teaspoon Fresh lemon juice

4 tablespoons Unsalted butter cold, cubed

1 teaspoon Salt, white pepper, and cayenne to taste

1 teaspoon Fresh sage minced


Preheat oven to 450 degrees F. Prepare the chicken by halving and then halving again lengthwise. (Whole chicken breasts are a bit too big. Making smaller pieces ensures that the coating will not burn before the chicken is cooked through.) Pound to about 1/2 inch thick. Blend the egg whites, cornstarch, and lemon juice with a fork in a wide, shallow dish; set aside. Combine the bread crumbs, parmesan, parsley, salt, pepper, and zest in a second wide, shallow dish.

To crust the chicken breasts, dip each in the egg white mixture and then roll in the bread crumbs. Then transfer the chicken to a rack set over a baking sheet. Air-dry the chicken for 20-30 minutes to help set the crumbs.

To cook, first saute the chicken on the stove in an ovenproof skillet. As you put the chicken in the pan, lay it towards you. This way each piece will rest on top of any crumbs that fall off. Saute until the chicken is golden and crisp on one side, then carefully flip the pieces over. Cook until golden. Finally, transfer the whole pan to a 450 degree oven to finish. Cook for 8 to 10 minutes in the oven. If you are serving this with Sage-Butter Sauce and Roasted Potatoes with Garlic and Rosemary, begin roasting the potatoes while the chicken is air drying on the rack, then prepare the sauce and keep it warm in a warm water bath. It will hold just fine for at least an hour.

For the Sauce - saute the shallots in butter in a small saucepan over medium heat until soft, 2 - 3 minutes. Add the wine, cream, broth and lemon juice. Simmer until reduced by half, 8 - 10 minutes. Whisk in butter, 1 Tbl at a time, stirring constantly. Do not add more butter until previous addition has melted completely. Finish sauce with sage and seasonings. Keep warm in a warm water bath until ready to serve.

Sauteed Asparagus

Love y'all!

Tuesday, November 2, 2010

TIPitty Tuesday - Quick yet Robust Spaghetti Sauce

Woot Woot! Who doesn't love a good tip to help with running a home, feeding a family, or just making life a little easier to enjoy? I need all the help I can get -- y'all know I'm telling the truth!

For this, the first TIPitty Tuesday, I have a shortcut to creating a robust spaghetti sauce. I love a good sauce for s'getti, but often don't have the time to let it simmer all day.

You need:

However much store-bought spaghetti sauce you typically use for your family. For our family of 9, I use 4 cans of sauce.

2 cans Italian seasoned diced tomatoes (if you aren't cooking for a small army as I am, then use 1 can proportionally)

2 packets Italian spaghetti sauce mix (if you are only using half the sauce, then you only need one packet)

When I'm not cooking for picky children, I sautee green pepper and add a can of mushroom buttons to my sauce. Totally optional.

2 lb hamburger meat (sometimes I use pork sausage if that's what I have)

TIPitty #1 - STORE COOKED, GROUND BEEF FLAT IN THE FREEZER BAG! I buy ground beef in bulk and then brown it when I get home from the grocery store. Brown completely, drain the grease off and rinse (I use my colander for this). Then I divide into 2 lb portions and put it into a freezer bag. FLATTEN OUT YOUR BAG AS YOU ZIP IT CLOSED, SPREADING THE GROUND BEEF OUT INTO A SINGLE LAYER IN THE BAG. I usually put the bag between my belly and the counter and lean on it to get the air out....I'd take a picture of the process but y'all don't want to see all that!

This makes it super easy to defrost, and saves freezer space too! ; )

Fixin' the Sauce:

If your meat isn't browned yet, do that. Drain and rinse. Mine was already cooked and frozen flat!

Then add all other ingredients. DO NOT DRAIN TOMATOES. DO NOT ADD WATER AS THE SPAGHETTI SEASONING INDICATES. Just open cans and packages, pour into large enough sauce pan and stir it all up.

Cook on medium high heat until boiling, stirring constantly. Then turn heat to low and simmer 15 minutes or so while you cook your noodles. You can let it cook longer, but this sauce tastes great either way.

Robust flavor makes people think you worked on it all day!

Hope this helps someone out there! Cooking my ground beef and freezing it flat in an airtight freezer bag changed my life! ; )

Love y'all, Les