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As I slide into this year of turning 50, it is an opportunity for me to make time for some hobbies I have always loved, and maybe along the way, find new some new ones. I love to cook. I love to write. Time to journal again about food and cooking and meals, and with whom I choose to share those moments.

Today was a rainy Saturday, and I don’t recall having one of these at all this summer. Not a whole day, anyway. So it feels like summer is ending, and fall is on its way. But not officially until September 21st. Summer is my favorite season. And although I am no way ready for pumpkins and cinnamon, I’ve also had my fill of tomatoes from the backyard, corn on the cob, and cantaloupe. The next two weeks are a time of reflection and slowly easing into the next season with all of its harvest glory.

I spent today with some wonderful women. My entire drive home was me feeling tired, wanting to crash in front of the TV, and hoping C made dinner. He did not. For some reason, I had parmesan chicken on my mind, so I looked up the Barefoot Contessa. I know she is famous for her recipe, and it is really easy. I made it, along with the fresh greens in Lemon Vinaigrette that she recommends. SO Good! One of my favorite parts of cooking is looking up a recipe and knowing I have all the ingredients. It makes me feel like I know something about the necessary staples one needs in one’s pantry.

This is absolutely a recipe to cook over and over. I cut it in half, as I was only cooking three chicken breasts. I am sure the one leftover will be gone before bed time.


4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
Unsalted butter

Good olive oil

Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.

Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.

Salad greens for 6, washed and spun dry

Lemon Vinaigrette
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

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September 2015


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