It's raining here, so I thought "comfort food".... The chicken recipe takes a little more work, not much but a little so to make up I included Easy Mashed Potatoes. Really, you are heating them in the microwave. It is like you have a personal chef! LOL :-) Enjoy!
Tonight's Dinner:
Parmesan Crusted Chicken, Roasted Asparagus with Parmesan and Garlic and Easy Mashed Potatoes
Parmesan Crusted Chicken
An excellent recipe for crusted chicken. A flavorful crust and a juicy interor....you can cut it with a fork. Try serving it with Sage-Butter Sauce and Roasted Potatoes with Garlic and Rosemary.
Yields: 4 Servings
Ingredients
4 chicken breasts, boneless & skinless
2 Egg whites
2 tbl. Cornstarch
Juice of 1/2 lemon or to your taste
1 cup Dry, course bread crumbs or panko
1 Tbl Fresh parsley chopped
1 teaspoon Kosher salt
1/4 teaspoon Ground black pepper
Zest of 1 lemon minced
1/2 cup Parmesan cheese grated
3 tbl. Olive oil
Sage-Butter Sauce
3 tbl Shallots minced or substitute sweet onions with a little garlic
1/2 cup Dry white wine or sub chicken broth
1/2 cup Heavy cream
1/2 cup Chicken broth
1 teaspoon Fresh lemon juice
4 Tbl Unsalted butter cold, cubed
1 teaspoon salt,white pepper,cayenne to taste
1 teaspoon Fresh sage minced
Instructions
Preheat oven to 450 degrees F. Prepare the chicken by halving and then halving again lengthwise. (Whole chicken breast 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. The Roasted Potato recipe is listed seperately.
Source: All Recipes with my comments
Roasted Asparagus
2 pounds thick asparagus
1 tablespoon olive oil
1 tsp. minced garlic or 2 tsp. if you like garlic
Coarse salt to taste
Lemon wedges for garnish
Instructions
Preheat the oven to 450 degrees. Snap or cut off the fibrous ends of the asparagus and discard.
Place the asparagus in a bowl and toss with the olive oil and garlic. Spread it out in a single layer onto a thick, rimmed baking sheet. Roast the asparagus, shaking the pan occasionally, until tender and browned, about 10 to 15 minutes. Sprinkle with the salt.
Transfer to a heated platter and garnish with the lemon wedges.
This recipe yields 4 to 6 servings.
Easy Mashed Potatoes
Buy Crocked Crock mashed potatoes or Bob Evans and follow the package directions! Very good and easy. You can add a little milk and butter to thin them slightly.
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