RECIPES
Delicious Chicken Dinner Recipe
Chicken Francese
Yield: 2 servings
Time: 35 minutes
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There are two things that make this recipe special. The first is how easy it is to make. This recipe can made from start to table in about 30 minutes. Which makes it a great weeknight dinner when you are short on time. The second is that it has that restaurant quality factor. You could serve it as a meal for a special occasion. I prefer to serve this over angel hair pasta, but you could also serve it with rice or mashed potatoes. I’ve added spinach to the recipe but it's optional, I like it because it adds a vegetable component to the finished dish with little to no effort.
INGREDIENTS
4 (3-ounce) chicken breast cutlets
Salt and pepper, as needed
1 cup flour
3 eggs
1/3 cup vegetable or pomace olive oil
½ cup white wine
1 lemon, cut in half
2 cups chicken stock
2 tablespoons butter, divided, rolled in flour
8 ounces baby spinach (optional)
1 tablespoon chopped parsley
1 tablespoon grated parmesan cheese (optional)
PREPARATION
Step 1
Prepare the chicken breasts by pounding them into thin cutlets. If the chicken breasts are too thick cut them in half horizontally before pounding. Season the chicken breasts with salt and pepper.
Step 2
Whisk the eggs in a bowl large enough to dip the chicken in. Put the flour in a bowl or pan that you can dredge the chicken in.
Step 3
Add the oil to a large skillet over medium heat.
Step 4
Dredge the chicken cutlets in flour and then dip them in the egg. Add these to the pan.
Step 5
Cook the cutlets until golden brown about 4 minutes per side. Remove from the pan.
Step 6
Add the white wine and scrap up any bits stuck to the pan. Squeeze in the juice of half a lemon (if you want more lemon flavor use the second half as well).
Step 7
Add the chicken stock and bring to a boil, stir in the butter rolled in flour. Cook for about 5 minutes until the sauce begins to thicken.
Step 8
Add the chicken to the pan and cook for about 4 minutes until the chicken is heated through, add the spinach and cook until wilted, stir in the parmesan cheese and chopped parsley. Serve over pasta, rice, or mashed pasta if desired.
The Easiest and Best Potato Salad Ever
Updated: 2 hours ago
Easy Baked Potato Salad
I love this recipe because of its simplicity. It’s my go-to side when I’m hosting a cookout or if I'm invited to one. People love it and I’m always asked to bring it. The baked potatoes are the star of the show and I used this recipe when I auditioned to be the spokesman for the Idaho Potato Council. Idaho potatoes have a higher starch content which results in a fluffier texture. The mayonnaise adds just the right amount of creaminess. The parsley and dill add a nice light freshness to the salad. If you can’t find dill, chives are a good substitute. Happy cooking and enjoy!
Time 30 minutes, plus 1 hour cooking time
Yield: 12 ( ¼ cup) servings
Tools and hardware needed: Oven, medium stainless steel or glass bowl, cutting board, spatula, chef’s knife, paring knife, large spoon, tasting spoons, measuring spoons
INGREDIENTS
2 russet potatoes
½ cup celery, diced
½ red onion, diced
2 tablespoons. flat-leaf parsley, finely diced
1 tablespoon fresh dill, finely minced
¾ cup mayonnaise
1 teaspoon kosher salt
½ teaspoon ground black pepper
PREPARATION
Step 1
Preheat oven to 375ºF. Scrub potatoes. Bake potatoes in the oven until tender when pierced with a paring knife (45 minutes to 1 hour, depending on size).
Step 2
Wash and prepare knife cuts on other vegetables and herbs.
Step 3
When potatoes are done, cool to room temperature or chill until ready to use.
Peel potato skins off. Dice potatoes into ½-inch pieces. Place in a medium-sized bowl.
Step 4
Add other vegetables to potatoes. Add mayonnaise, herbs, and spices to potatoes.
Mix well. Adjust seasonings to taste. Put in your favorite bowl and serve.
You can store it in the fridge in a sealed container for up to 7 days.
Tip
I always try to make this the day before because just like soups, salads like this are better the next day. Plus, it’s one less thing to do on the day of the gathering.
