I recently received a new cookbook in the mail and was so excited I sat down right away and read (okay, drooled over) every single recipe. It's called Barefoot Contessa Family Style by Ina Garten. I'm a huge fan of Ina's. Her style is as simple and elegant as her recipes - she's such an inspiration to me. The subtitle of this particular book is Easy Ideas and Recipes that Make Everyone Feel Like Family. There is nothing I love more than to cook for people and help them feel comfortable and at home. This book shows you how to do that as well as providing fabulous recipes and gorgeous photography. I can't wait to add more Barefoot Contessa books to my collection!
Earlier this week I prepared Ina's Parmesan Chicken for my family and served it along with mashed potatoes - it made for quite a lovely little meal.
By the way, my photography was just no match for the shots in her book, so I decided to just take a picture OF the picture so you can see for yourselves just how appetizing everything looks!
Parmesan Chicken
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, beaten with 1 tablespoon water
1 1/4 cups seasoned dry bread crumbs (or you can use my favorite trick, wink wink)
1/2 cup freshly grated Parmesan cheese, plus extra for serving
Unsalted butter
Good olive oil
Salad greens
Lemon Vinaigrette (recipe to follow)
Pound the chicken breasts until they are 1/4 inch thick. (Super Mom trick: buy your chicken already tenderized; saves time and mess.) Combine the flour, salt, and pepper on a plate. Place the beaten eggs on a second plate. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. 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 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. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
Lemon Vinaigrette
1/4 cup lemon juice
1/2 cup extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
It's so simple, it's beautiful!
Thanks for saving the day, Ina.
**Note to my subscribers**
Be sure and go to the actual site www.supermomrecipes.blogspot.com and check out the new look! Let me know what you think, I love hearing from you!
Earlier this week I prepared Ina's Parmesan Chicken for my family and served it along with mashed potatoes - it made for quite a lovely little meal.
By the way, my photography was just no match for the shots in her book, so I decided to just take a picture OF the picture so you can see for yourselves just how appetizing everything looks!
Parmesan Chicken
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, beaten with 1 tablespoon water
1 1/4 cups seasoned dry bread crumbs (or you can use my favorite trick, wink wink)
1/2 cup freshly grated Parmesan cheese, plus extra for serving
Unsalted butter
Good olive oil
Salad greens
Lemon Vinaigrette (recipe to follow)
Pound the chicken breasts until they are 1/4 inch thick. (Super Mom trick: buy your chicken already tenderized; saves time and mess.) Combine the flour, salt, and pepper on a plate. Place the beaten eggs on a second plate. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. 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 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. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
Lemon Vinaigrette
1/4 cup lemon juice
1/2 cup extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
It's so simple, it's beautiful!
Thanks for saving the day, Ina.
**Note to my subscribers**
Be sure and go to the actual site www.supermomrecipes.blogspot.com and check out the new look! Let me know what you think, I love hearing from you!
What a great recipe! Thanks for sharing!
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