Ina Garten’s Parmesan Chicken

This second breaded chicken dish is one of Ina Garten’s favorite weeknight meals, second only to roasted chicken. It has a wonderful balance between the crispy meat and lemony greens. We loved it!

The recipe was adapted from Barefoot Contessa Family Style by Ina Garten, via Barefoot Contessa.com. I substituted a combination of boneless chicken thighs and legs for chicken breasts, of course. 😉 I also used large eggs and modified the proportions in the dressing as well as the presentation. We ate it with roasted asparagus and rice. It was an absolute crowd-pleaser.

Yield: Serves 6 to 8

For the Lemon Vinaigrette:

Yield: Makes 3/4 Cup

• 4 T freshly squeezed lemon juice (from 1 to 2 lemons)
• 6 T extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

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

For the Parmesan Chicken & To Serve:

• 6 boneless, skinless chicken breasts or 5 boneless, skinless chicken thighs and 7 boneless skinless chicken legs
• 1 cup all purpose flour
• 1 tsp kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 large eggs plus 1 egg white
• 1 1/4 cups seasoned dry bread crumbs
• 1/2 cup freshly grated Parmesan cheese, plus extra for serving (I used Parmigiano-Reggiano)
• 2 T unsalted butter, divided (I used 1 T per batch)
• 2 T extra-virgin olive oil, divided (I used 1 T per batch)
• salad greens
• lemon vinaigrette (recipe above)

1. Pound the chicken meat between 2 layers of plastic wrap, to 1/4 inch thick. You can use either a meat mallet or a rolling pin.
2. Combine the flour, salt, and pepper on a dinner plate or in a glass pie dish.
3. On a second plate or dish, beat the eggs and egg white with 1 tablespoon of water.
4. On a third plate or dish, combine the bread crumbs and 1/2 cup grated Parmesan cheese.
5. Coat the chicken on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread crumb and cheese mixture, pressing lightly.
6. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet or sauté pan (I used a 14-inch skillet) and cook 3 to 6 pieces of chicken, depending on size, on medium-low heat 3 to 4 minutes on each side, until lightly browned and cooked through, 165 degrees in the center.
7. Lightly salt the hot chicken after removing it from the pan. Place in a warm oven or warming drawer while cooking the next batch.
8. Add more butter and oil and cook the rest of the chicken as above. (I cooked the chicken in 2 batches.)
9. Toss the salad greens with lemon vinaigrette.
10. Place a mound of salad on the center of each individual plate and top with extra Parmesan and hot chicken. (I used shaved Parmesan as topping and sliced the chicken.) Serve.

Chicken Saltimbocca with Crunchy Pea Salad

I have several weeknight chicken dishes to share. I’m starting with this classic Italian dish.

This is a home-cooked version of an incredible restaurant dish, substituting chicken for veal. Saltimbocca translates to “jumps in your mouth,” the perfect description for this amazingly flavorful prosciutto and sage wrapped meat.

The recipe was adapted from Bon Appétit, contributed by Aaron Crowder, Katie Jackson, and Nick Perkins. I substituted chicken thighs for chicken breasts and used a combination of parsley and cilantro instead of fresh mint. We ate it with sautéed broccoli rabe and roasted potatoes. The chicken was crispy on the outside and moist and tender on the inside. Delicious!

Yield: Serves 4

• 4 skinless, boneless chicken thighs or 2 (8oz) skinless, boneless chicken breasts
• 3 large eggs, beaten to blend
• 2 cups panko
• 3/4 cup all-purpose flour
• Kosher salt
• 8 sage leaves
• 4 to 8 thin slices prosciutto (enough to wrap the chicken)
• 2 cups vegetable oil
• 4 scallions, very thinly sliced on a diagonal
• 8 oz sugar snap peas, strings removed, thinly sliced
• 1/4 to 1/2 cup parsley, cilantro, and/or mint leaves, torn if large
• 2 tsp finely grated lemon zest
• 1 T fresh lemon juice
• 1 T extra-virgin olive oil
• flaky sea salt
• lemon wedges, for serving

1. If using chicken thighs, place a thigh on a cutting board between 2 sheets of plastic wrap. Gently pound as thin as possible without tearing the meat, about 1/4-inch thick. Repeat with remaining thighs. (If using chicken breasts, place a chicken breast on a cutting board. Holding a knife parallel to board and working along a long side, cut through center of breast until you are ½” from the other side. Open like a book and place butterflied breast between 2 sheets of plastic wrap. Gently pound as thin as possible without tearing meat—about 1/4″ thick and 8″ wide is ideal. Repeat with remaining breast.)
2. Place eggs, panko, and flour in separate shallow bowls (cake pans or pie plates work great).
3. Season meat lightly with kosher salt.
4. Working with 1 piece of chicken at a time, press 2 sage leaves onto both sides of meat.
5. Wrap 2 pieces of prosciutto around each cutlet to make a belt that holds in the sage. (I used about 2 1/2 pieces per thigh.)
6. Dredge in flour, shaking off excess.
7. Dip in eggs, letting excess drip back into bowl.
8. Coat in panko, pressing lightly to help it adhere, then shaking off excess.
9. Place cutlets on a rimmed baking sheet.
10. Heat vegetable oil in a large skillet over medium-high until very hot (an instant-read thermometer should register 350°–375°).
11. Carefully lower 1 breast along the side of the skillet closest to you and let it slide into oil so it’s lying flat. (I cooked 2 thighs at a time.) Swirl oil in skillet carefully so that cutlet is submerged and cook just until bottom side is golden brown, about 2 minutes.
12. Using tongs, carefully turn and cook until golden brown on the other side, about 2 minutes. Transfer to a wire rack; season with kosher salt. Let sit 5 minutes. Repeat with remaining meat.
13. Toss scallions, peas, herbs, lemon zest and juice, and olive oil in a medium bowl; season with kosher salt.
14. Arrange chicken on a platter and top with pea salad. Sprinkle with sea salt; serve with lemons.

Jacques Pepin’s Chicken in Mustard Sauce

One reason to welcome cooler weather is that it’s mustard chicken season! 🙂 This saucy dish is an absolute favorite in our house. I had to try Jacques Pepin’s version, of course. It was quick and elegant.

This recipe was adapted from the New York Times. I used chicken tenders instead of chicken breasts and reduced the cooking time. I will have to admit that next time I would make it with chicken thighs instead- just our personal preference.

We ate it with roasted potatoes and beets as well as Browned Butter Green Beans with Slivered Almonds. It would also be great with rice to soak up the sauce. Healthy and tasty.

Yield: Serves 4 to 6

• 2 pounds of chicken breast tenders or boneless skinless chicken thighs
• ½ tsp coarse salt
• ½ tsp freshly ground black pepper
• 1 T vegetable oil
• 1 cup finely chopped yellow onion
• 2 T all-purpose flour
• 2 cups water
• 1 ½ tsp dry mustard
• 1 T Dijon mustard

1. Sprinkle the chicken with the salt and pepper.
2. Heat the oil in a large skillet over medium-high heat. When it is hot, brown the chicken for one minute on each side, just to brown.
3. Mix in the onion and continue cooking for one minute.
4. Sprinkle the flour on the chicken pieces, turning them so that all the pieces are coated. Cook one minute to lightly brown the flour.
5. Add the water and stir to dissolve the flour until the mixture comes to a boil. Lower the heat, cover the skillet and boil gently for 2-3 minutes.
6. Remove the meat to a serving platter and keep warm.
7. Cook the sauce to reduce it to about one-and-a-half cups.
8. Mix the dry mustard with the Dijon mustard and stir until smooth. Stir the mustard mixture into the sauce and heat, but do not allow the sauce to boil after the mustard has been added.
9. Place the chicken pieces in the sauce and warm over low heat for 10 to 15 minutes to develop the flavor.
10. Serve the chicken with the sauce.

Two Years Ago:

• Kale & Spinach Calzones

Three Years Ago:

• Chicken Parm Meatballs

Velvet Chicken with Mustard Sauce

I had to make this dish because I have to try as many “mustard chicken” recipes as possible, but also because this dish was included in the “Top 20 New York Times Recipes of 2014.” The beauty of this recipe is that it minimizes the boneless skinless chicken breast cooking time in order to keep the meat moist. It also utilizes a Chinese technique called velveting to doubly ensure this moistness. This recipe also shines because of the delicious creme fraiche-mustard sauce that the chicken cooks in. Mmmmm….

I did make a mistake though. I doubled the recipe and used very large chicken breasts- which I halved. My mistake was halving them into two smaller- but still thick pieces. I should have cut them horizontally into 2 thinner cutlets! (What was I thinking?!?) I had to increase the cooking time and I may have missed some of the beauty of this dish…. This recipe was adapted from the New York Times, contributed by David Tanis. Learn from my mistake and try this technique!

• 4 large boneless skinless chicken breasts, halved, each piece about 6 ounces
• coarse salt and freshly ground black pepper
• 4 egg whites (about 4 tablespoons)
• 8 tablespoons cornstarch
• 4 tablespoons Dijon mustard
• 4 tablespoons whole-grain Dijon mustard
• 2 teaspoons dried mustard
• 2 tablespoon grated horseradish
• 1 cup crème fraîche
• 1 1/2 cups chicken broth
• 6 tablespoons melted butter or vegetable oil
• 2 teaspoons roughly chopped thyme leaves
• 4 tablespoons snipped chives, for garnish

1. Trim chicken breasts to a uniform size, shape and thickness; they should be about 1/2 inch thick. (**If using larger breasts, slice them into 1/2-inch-thick cutlets.**) Season generously on both sides with salt and pepper.
2. Velvet the chicken: In a medium-size mixing bowl, whisk egg whites until frothy, then whisk in cornstarch until lump-free. Add chicken breasts and coat well with cornstarch mixture, then cover and marinate for 30 minutes. (Chicken may also be marinated several hours ahead and refrigerated.)
3. Meanwhile in a small mixing bowl, stir together Dijon mustard, whole-grain mustard, dried mustard, horseradish and crème fraîche. Set aside.
4. Put butter or oil in a skillet over medium heat. Lay chicken breasts in the pan and sauté very lightly for 30 seconds a side without browning. Remove breasts and blot on paper towels. Discard remaining oil and wipe pan.
5. Return skillet to stove and add mustard and crème fraîche mixture and chicken broth. Whisk together to make a thin sauce and bring to a gentle simmer. Add breasts and simmer for 1 minute, then turn breasts over, cover pan and simmer for 2 minutes. Turn off heat and leave covered for 1 or 2 minutes more, until meat is firm to the touch. (I cooked until the center of the meat reached 165 degrees F.)
6. Transfer breasts to a warm platter. Bring sauce to a boil, add chopped thyme and reduce until slightly thickened.
7. Spoon sauce over breasts, sprinkle with chives, if desired, and serve.

One Year Ago:

• Caramel Chicken

Two Years Ago:

• Pork Chops with Mustard Cream Sauce
• Pork Tenderloin with Mustard-Wine Sauce
• Chicken Teriyaki Plate

Three Years Ago:

• Pork Tenderloin with Apples & Leeks

Roasted Poblano Corn Chowder

Corn chowder made with fresh corn is heavenly. I make a Barefoot Contessa version in the late-summer/early-fall EVERY year. This chowder recipe is from one of my favorite blogs- I have a LONG long LONG list of her recipes bookmarked to try- this one was wonderful and I am sure it’s no exception. I adapted the recipe slightly by increasing the corn, potatoes, and garlic, using half & half in lieu of heavy cream, and by adding optional sour cream and cheese to offset the spiciness. So spicy!! So delicious!! This recipe was adapted from The Novice Gardener.

Servings: 6-8

• 4 poblano chiles
• 2 T extra-virgin olive oil
• 1 large onion, chopped
• 6 cloves garlic, minced
• 1 celery rib, chopped
• 2 large Yukon-gold potatoes, cut into 1/2 inch cubes
• 2 cooked chicken breasts, cubed into bite-size pieces
• kernels from 4 ears of fresh corn
• 1 tsp cumin powder
• 4 cups chicken stock
• 1 cup half and half
• Fresh herbs (thyme, cilantro, and/or chives), chopped (I used a generous 1/2 cup of cilantro)
• coarse salt & freshly ground black pepper
• ricotta salata, for sprinkling, optional
• sour cream, for serving, optional

1. Roast poblanos either under the broiler or over direct flame on gas stove, until charred and blistered, about 5 minutes per side. Immediately place in a bag and seal or place in a bowl and cover with plastic wrap for 10 minutes, or until cool enough to handle. Peel the skins and remove seeds and membranes. Rinse chiles and then roughly chop.
2. Season the chicken breasts with salt and pepper. Broil until cooked through, about 5-7 minutes per side. Cube into bite-sized pieces.
3. In a large soup pot, heat oil; add onion, garlic, and celery. Sauté until vegetables are cooked. Add cumin, salt, and pepper.
4. Add stock, potatoes, roasted poblanos, corn, and chicken. Bring to a boil and cook until potatoes are tender.
5. Add half & half. Lower heat to a simmer.
6. Add fresh herbs. Serve with cheese and sour cream, if desired.

One Year Ago:

• Mushroom, Leek, & Wild Rice Soup

If you like this you may also like:

• Corn Chowder with Zucchini, Scallion, & Orzo Topping
• Cheddar Corn Chowder

Thai Green Curry with Chicken

I love Thai curries. My go-to Thai takeout dish is ALWAYS red curry- so this was a nice change of pace. 🙂 This dish is a super-quick cook made with store-bought curry paste.

I adapted this Everyday Food recipe by using a combination of chicken meat, adding shallots, green peppers, and coconut oil, and by serving it over brown rice. It was a wonderful end-of-summer dish as it made use of my grill, garden basil, and CSA green beans and bell pepper, while also being the warm and filling meal perfect for a cool evening. Healthy, flavorful, and delicious!

Yield: Serves 4

• 1 cup brown Basmati rice
• 1 tablespoon cornstarch
• 2 cups chicken stock
• 2 tablespoons coconut oil
• 12 ounces (about 3 1/2 cups) green beans, stem ends removed, halved crosswise
• 1 green bell pepper, diced large
• 1 medium onion, halved and sliced
• 1 medium to large shallot, halved and sliced
• 2 tablespoons Thai green curry paste
• 1 skinless, boneless chicken breast and 5 skinless, boneless chicken thighs
• 1 can (14.5 ounces) coconut milk (I used light coconut milk)
• 1 cup torn fresh basil leaves
• 2 tablespoons fresh lime juice (from 1 lime)
• coarse salt and freshly ground black pepper

1. Season the chicken meat with salt and pepper. Grill or broil the meat to cook. Cut into 1-inch pieces, set aside.
2. Cook rice according to package instructions. (I cook 1 cup of rice in 2 cups of chicken stock for 30-40 minutes.)
3. Meanwhile, place cornstarch in a small bowl; whisk in 2 to 3 tablespoons chicken stock until smooth (reserve remaining stock). Set aside.
4. Heat coconut oil in a large skillet over medium. Add onion and shallot; cook, tossing frequently, until they begin to soften, then add the green beans and bell pepper. Continue to cook until vegetables begin to soften as well, about 5 to 7 minutes.
5. Add curry paste to green beans and onion in skillet. Cook, stirring and scraping bottom of skillet, until paste is slightly darkened, 3 to 4 minutes.
6. Add chicken, coconut milk, cornstarch mixture, and reserved chicken broth. Simmer until vegetables are tender and sauce is slightly thickened, 5 to 8 minutes.
7. Add basil and lime juice. Season with salt, and stir to combine; serve over rice.

One Year Ago:

• Chicken with Leeks & Mushrooms in White Wine Sauce
• Grilled Chipotle Chicken Tacos

Slow-Cooker Pulled Chicken Sandwiches

I can’t believe it, but I am tired of pulled pork. What is even more surprising is that my husband is in agreement! This was a nice variation and the sauce was tasty with a subtle spicy kick; I omitted the liquid smoke as I am not partial to smoky flavor. The chicken was really moist even after five hours in the slow-cooker too.

This recipe was adapted from Cook’s Country Magazine, via cookingwithauntjuju.com and talkingonmagazines.com. Perfect to feed a crowd. Perfect for guests because it can be made ahead of time and reheated in the slow-cooker prior to serving.

We ate it with Provencal Tomatoes and corn on the cob but it may have needed coleslaw and potato salad (too?!?). Next time… 🙂 Nice!

Yield: Serves 10 to 12

• 4 (10-12 oz) bone-in split chicken breasts
• 8 boneless, skinless chicken thighs
• coarse salt and freshly ground black pepper
• 1 large sweet onion, finely chopped
• 2 T vegetable oil
• 6 garlic cloves, minced
• 2-3 tsp chili powder
• 2-3 tsp chipotle chili powder
• 1/4 tsp cayenne pepper
• 4 oz (1/2 cup) tomato paste
• 1 cup ketchup
• 1/3 cup molasses
• 2 T brown mustard
• 4 tsp apple cider vinegar
• 4 tsp Sriracha or other hot sauce, plus more for serving, if desired
• 3/4 tsp liquid smoke, if desired
• 12 sandwich rolls (I prefer potato rolls)

1. Pat chicken dry with paper towels. Generously season with salt and pepper.
2. Combine onion, oil, garlic, chili powders, cayenne, and tomato paste in a microwave-safe bowl and microwave until the onion softens slightly, about 3 minutes.
3. Transfer the onion mixture to the slow-cooker and stir in the ketchup, molasses, mustard, and cider vinegar.
4. Add the chicken to the slow-cooker and toss to combine with sauce. Cover and cook on low for 5 hours, or until chicken shreds easily with a fork.
5. Transfer cooked chicken to a cutting board or rimmed baking sheet and loosely tent with foil. Let rest for 15 minutes.
6. Using a ladle or large spoon, skim the fat off the surface of the sauce. Discard.
7. Stir the hot sauce and liquid smoke (if using) into the sauce. Cover to keep warm.
8. Remove and discard chicken breast skin and bones. Coarsely shred the breast meat using 2 forks. Roughly chop the thigh meat into 1/2-inch chunks.
9. Return the meat to the slow-cooker and combine with sauce. Season with salt and pepper, if necessary. Serve on sandwich rolls with hot sauce to pass at the table, if desired.

One Year Ago:

• Palestinian Chicken