Thursday, September 20, 2007

A Bit of Barefoot Contessa

Parmesan Chicken

This really is the most delicious and easy chicken. However, for some reason I have a fear of over-cooking chicken and as a result, we often find ourselves in the unfortunate situation of sitting down to undercooked chicken...which ultimately puts me in a rage and causes me to have to put the chicken back in the skillet to finish cooking....its a bit of a sore subject, actually! This exact scenario happened with this dish (to no fault of the recipe!). I realize that while I did pound the chicken, I hadn't pounded it thinly enough so the coooking times in the recipe didn't work. The good news is that in the end, the chicken was cooked perfectly and we both really enjoyed our meal. The Lemon vinaigrette over salad greens is the perfect accompaniment. I highly recommend a mix of green leaf lettuce and arugula, as the flavors worked well together.

This recipe is from the "Barefoot Contessa:Family Style" cookbook, but the recipe is also online.
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_70294,00.html
I halved the recipe so that is what I am going to give here.

Parmesan Chicken
3 boneless, skinless, chicken breasts
1/2 cup flour
1/2 tsp kosher salt
1/4 tsp black pepper
1 extra-large egg
5/8 cup seasoned dry bread crumbs ( 1/2 cup plus 1/8 cup)
1/4 cup freshly grated parmesan cheese, plus more for serving
unsalted butter
good olive oil
salad greens for 3
lemon vinaigrette (see below)

Using a meat mallet or rolling pin, pound the chicken breasts until they are a 1/4 inch thick. Combine flour, salt and pepper on a dinner plate. On a second plate, beat the egg with 1/2 Tbsp water. On a third plate, combine the bread crumbs and 1/4 cup grated parmesan cheese. Coat the chicken breasts 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 Tbsp of butter and 1 Tbsp of olive oil in a large saute pan and cook 2-3 chicken breasts on medium-low heat for 2-3 minutes per side, until cooked through. Add more butter and oil and cook the rest of the chicken, if necessary. Toss the salad greens with the vinaigrette. Serve with extra grated parmesan.

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

Whisk together.

5 comments:

Anonymous said...

Your blog keeps getting better and better! Your older articles are not as good as newer ones you have a lot more creativity and originality now keep it up!

The Happy Camper said...

Barefoot Contessa is my favorite Food Network show. I have several of her cook books and seldom is there a bad recipe.

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