Chicken Milanese with Lemony Rocket Salad

The awesome thing about making this dish is that you most likely have EVERY ingredient at home. It takes a whole 15 to 20 minutes to make the entire meal, and it’s completely filling. If you’d like a starch, bake a potato, top with butter and seasoning salt.

Chicken Milanese with Lemony Rocket Salad – Serves 2
2 skinless boneless chicken breasts
1 egg
1/2 cup milk
1 cup breadcrumbs
1 tablespoon minced parsley
1 teaspoon dry oregano
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
Olive oil
Freshly squeezed lemon juice, from 1/2 lemon
2 cups rocket (baby arugula)

Using a meat mallet, flatten the chicken breasts between sheets of parchment to thickness of 1/2 inch. Whisk egg and milk in medium bowl to blend. Mix breadcrumbs, parsley, oregano, salt, and pepper in a deep plate. Dip chicken in milk miture; turn to coat. Dredge in breadcrumb mixture, coating completely.

Heat olive oil in large nonstick sautepan over medium heat. Add chicken and saute until golden brown and cooked through, about 5 minutes per side. Transfer chicken to plates. Toss arugula with olive oil and lemon juice in medium bowl to coat; sprinkle with salt and pepper. Mound salad on top of chicken and serve.

If you don’t have a sautepan large enough to hold two breasts, cook the first one, and place in the oven at 400 degrees F while you cook the other piece of chicken.

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Happy Cooking!

Curried Chicken with Peppers on Almond Rice

The chicken is simmered in softened peppers and onions, tomatoes, chicken stock and of course curry and served on a bed of almond rice. It’s very mild, so if you like heat add cayenne.

The dish can easily be doubled or tripled – even John who dislikes curry dishes had seconds.

Curried Chicken with Peppers on Almond Rice – 2 servings
5 chicken legs or thighs, skin on
1/2 teaspoon dried thyme
Kosher salt and freshly ground black pepper, to taste
1⁄8 cup canola oil
2 cloves garlic, finely chopped
2 ribs celery, chopped
1 green bell pepper, cored, seeded, and chopped
1 large yellow onion, chopped
1 28-oz. can whole peeled tomatoes, chopped
1 cup low sodium chicken stock
1 tablespoon + 1 teaspoon curry powder
2 tablespoons unsalted butter
1⁄3 cup golden raisins, plus more for garnish

1/4 cup blanched almonds
1 tablespoons unsalted butter
1 cup chicken stock
1 cup long grain rice, for serving

Season chicken with thyme, salt, and pepper. Heat oil in dutch oven over high heat. Add chicken, skin side down, and cook, turning once, until golden brown, about 12 minutes. Transfer the chicken to a plate and set aside.

Reduce heat to medium. Using a slotted spoon, add the garlic, celery, peppers, and onions to the dutch oven and cook, stirring occasionally, until soft, about 10 minutes. Add tomatoes and their juice, cook stirring frequently, until the juice thickens, about 10 minutes. Stir in the curry powder, 2 tablespoons butter, raisins, and season with salt and pepper. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until it thickens into a chunky sauce, 30 minutes.

Preheat oven to 325 degress F. Add the chicken to the dutch oven, pushing it into the thick curry sauce; spoon some of the sauce over chicken. Cover and bake until chicken is very tender, about 1 hour and 30 minutes.

Meanwhile prepare almond rice. Melt 1 tablespoon butter in saucepan and cook almonds until browned. Add rice, stir until coated – top with 1 cup of chicken stock, and 1 cup water. Cook according to instructions.

Divide rice among 2 bowls, and top with chicken and sauce.
Enjoy with a crisp glass of white wine!

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Bon Appetit!

Julia Child – Saute for 2

Julia Child’s The Way to Cook is a book every person should own, it’s one of the books I revisit when I’m looking for something a little special.

One of my favorite recipes is A Fast Saute of Beef For Two. In has glazed pearl onions, salty cubed potatoes, steak tips, and a sauce that needs to be doubled to make sure you have plenty for dipping crusty bread!

I’m not including the recipe on this page because even though it’s a recipe I like to share, I think that you should get ahold of a copy and have a look at what it has to offer you. This recipe can be found on page 195.

However I’m not opposed to include photos from the dinner!

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