Paul’s Italian Chicken Dinner. Pasta Side Dish, Italian Salad &
Italian Bread recipe follows main course recipe
6 boneless, skinless chicken breast halves
2 medium size lemons
1/2 cup fresh parsley, chopped
10 tablespoons (1 1/4 cubes) butter
1 large egg
1/4 cup milk
1-cup flour
1 cup white wine, Chablis or Chardonnay
1/4 cup chicken broth
2 ounces extra virgin olive oil
Rinse chicken breasts in running cold water, pat dry. Cut chicken breasts in half forming two equal sized patties. Set aside until needed.
Cut off lemon ends (about 3/4 inch). Set aside until needed. Cut lemons into 12 thin slices. Remove all seeds. Set aside until needed. Chop 1/2 cup fresh parsley. Set aside until needed.
In a medium saucepan over medium heat melt 1 1/4 cubes butter. While butter is melting prepare egg wash. In a medium bowl whisk until well blended one large egg and 1/4 cup milk. Place one cup flour on a medium plate. Dredge each chicken breast piece in egg and milk wash then coat each side with flour. Set aside on a clean plate until needed.
After butter is melted stir in one cup white wine and 1/4 cup chicken broth. Squeeze lemon juice from unused lemon ends into sauce. Add 1/4 cup chopped parsley to sauce. Set aside at low heat to keep warm until needed.
In a large, non-stick fry pan over a medium to medium-high heat or a non-stick electric fry pan at 375 degrees preheat a thin layer (about 2 oz) of extra virgin olive oil.
Add chicken breasts. Cook for 6 minutes. Adjust heat and add additional olive oil as required to ensure even browning. After 6 minutes turn chicken breasts. Place one lemon slice on top of each chicken breast piece. Cook for 4 minutes. Then stir butter-wine-lemon sauce and add 1/2 to frying pan. Cover frying pan. Cook for 2 minutes.
To serve, place three chicken breast pieces including lemon slices on each of four deep dishes (about 1 inch deep). Pour cooked sauce from fry pan equally over each dish of chicken breasts. Stir remaining butter-wine-lemon sauce and pour equally over each dish of chicken breasts. Garnish with remaining freshly chopped parsley.
Pasta Side Dish
Prepare 8-9 ounces fresh angle hair pasta according to package directions. Serve equally on four side plates. Generously spoon your favorite spaghetti sauce over cooked pasta. Top with freshly grated Parmesan cheese.
Italian Salad
Place 1/3 head torn iceberg lettuce, 1/2 small thin sliced red onion, 2 quartered Italian plum tomatoes and 1/2 16-ounce jar Italian Mix Giardiniera into large salad bowl. Toss lightly. Add 3-4 ounces Italian salad dressing. Serve equally in four salad bowls.
Italian Bread
Diagonally cut 8 slices (about 3/4 inch thick) from a loaf of hard-crusted Italian bread. In a small fry pan over medium heat melt 6 tablespoons butter. Add 1 teaspoon minced chopped fresh garlic. Stir well to mix butter and garlic. Dip (one side only) each slice of bread into garlic-butter sauce. Place bread slices on cookie sheet with buttered side up and broil for about 2 minutes to lightly brown. Place in breadbasket to serve.
Recommendations: In order to get all dishes ready to serve at the same time the following preparation recommendations are suggested. Prepare Italian salad first. Pre boil water for cooking angle hair pasta. Warm spaghetti sauce so it will be ready to serve when the chicken is finished. Prepare Italian bread so it will be ready to broil just before the chicken is finished. With all the preparations completed cook chicken, angle hair pasta, and broil Italian bread. Serve with Chianti red wine and enjoy!
Serves four. Recipe can be easily adjusted for fewer or additional guests.
2 tablespoons butter or margarine
3 tablespoons chopped onion
1/2 cup chopped celery
2 tablespoons brown sugar
2 tablespoons vinegar
1-tablespoon Worcestershire sauce
1/4 cup lemon juice
1-cup catsup
1 teaspoon dry mustard
Dash pepper
Melt butter in a skillet and cook onion and celery until tender. Add the remaining
ingredients and cook to blend flavors, 15 to 20 minutes. Makes about 1-1/2 cups.
This is comfort food for me! A friend and I came up
with this cajun-esquecon coction.
4 boneless, skinless chicken breast cut into 1-inch cubes
1 package smoked sausage, cut into 1-inch slices
1 onion, finely chopped
1 celery stalk, chopped
1 can cream of celery condensed soup
1-cup water
1-tablespoon ground black pepper
Cooked Rice or Egg noodles
In a large pan, brown chicken, onions, celery and sausage slices, add a little
water if needed to keep chicken from sticking.
Add Cream of Celery soup, 1 cup of water, black pepper and bring to a boil. Lower
heat to simmer and cook for 30 minutes. Serve over Cooked rice or Egg noodles.
This is a wonderful recipe I stumbled across and boy is it good,
courtesy of the New York Times Cookbook. Enjoy!
1 3/4- 2 lb boneless pork loin, trimmed of surface fat
Ground pepper to taste
1/4 cup vegetable oil
1-tablespoon ground cumin
1-teaspoon paprika
1/4 teaspoon cayenne or red pepper
1/8 teaspoon of grated nutmeg
1/4 cup Dijon mustard
4-minced garlic cloves
1/2 cup chicken stock or bouillon
1/4 cup sour cream
Preheat over to 375 F
Sprinkle meat with pepper. Blend oil with cumin, paprika and cayenne. Brush
mixture on all sides of the loin. Place pork in a shallow heatproof skillet or
baking dish in which it fill comfortably. Sprinkle the top with nutmeg and place
in oven.
Meanwhile, blend the Dijon mustard with the garlic and set aside.
Bake 15 minutes and turn the meat. Bake 15 minutes longer and remove the meat
temporarily. Pour off all fat from the baking dish.
Place baking dish on the stove and add the chicken stock, stirring with a whisk
to dissolve brown particles that cling to the bottom of the pan.
Return pork to the baking dish and brush the top with all of the mustard mixture.
Return the meat to the oven and continue baking 15 minutes or until the internal
temperature reaches 160 degrees n a meat thermometer.
Remove meat to a warm platter and heat the sauce on the stovetop. Stir in sour
cream into the sauce. Cut the meat on the diagonal into thin slices and serve
with sauce spooned over.
4 cups soft breadcrumbs
1/2 cup grated Parmesan cheese
2 tablespoons paprika
1/2 cup dried parsley flakes
1-1/2 teaspoons garlic powder
1 1/2 teaspoons salt
1-1/2 teaspoons pepper
12 skinned, boneless chicken breasts
1 cup butter or margarine, melted
Combine first 7 ingredients in a shallow dish
Dip chicken in butter; dredge in crumb mixture
Place in lightly greased baking or jellyroll pans
Bake at 350 degrees for 30-305 minutes or until done.
Yield: 12 servings
1 3 oz. Package of cream cheese softened
1/4 cup butter or margarine, softened
3/4 cup all purpose flour
1/4 cup yellow cornmeal
3/4 cup (3 oz.) shredded Swiss cheese
1 tablespoon all purpose flour
1 large egg
1/3 cup whipping cream
1/2 cup finely diced country ham
12 1-inch long fresh asparagus tips
Stir together cream cheese and butter until blended. Stir in 3/4 cup flour and
cornmeal. Cover and chill 1 hour.
Shape dough into 12 1-1/2 inch balls. Place in muffin pans and press evenly
into bottom and upsides. Set aside. Stir together Swiss cheese and 1 tablespoon
of flour. Whisk together egg and whipping cream, stir in Swiss cheese mixture
and diced ham. Spoon evenly into muffin pan. Bake at 425 for 7 minutes. Top
each tartlet with an asparagus spear. Reduce oven temperature to 300.
Cover with foil and bake 17 minutes or until set.
