A Valentines Day Dinner

Last night I treated the family to one of my favorites! Chicken French with arugula and orzo!

I love Rao's Shrimp Francese recipe and just swapped out chicken for shrimp




* 2 large chick breasts pounded flat cut in half
* 1-1/2 cups flour
* 1 cup dry white wine
* Juice of 1-1/2 lemons
* 6 tablespoons unsalted butter
* 1 cup vegetable oil
* 4 large eggs
* ¼ cup grated Romano cheese
* 2 teaspoons minced Italian parsley
* Additional chopped parsley for garnish

Whisk eggs, cheese, parsley, salt and pepper until well blended. Dredge chicken in flour and dip into egg mixture, and dredge in flour again.

Heat oil over medium-high heat. When oil is hot, place chicken in pan, open side down. Brown shrimp on each side. Remove cooked chicken to a warm serving platter.

Drain off excess oil. Add wine, lemon juice, salt and pepper. Bring to a boil and add 2 tablespoons butter. Raise heat and whisk in remaining butter until sauce has thickened. Pour sauce over chicken. Sprinkle with fresh parsley and squeeze lemon juice over chicken.

I served mine on a bed of arugula with a side of orzo!

enjoy!

It's Time for Tasty Tuesday!

I am trying to find some direction & focus for my blog and thought I might try adding a Tasty Tuesday post! Sharing a favorite meal, wine, dessert, beer...you name it! Anything tasty!

Last night we had a delicious dinner that was a hit all around so I thought I would share the recipe.

For the main course I altered a favorite shrimp dish to make it with chicken. Taken from one of my favorite cookbooks - Rao's Cookbook

I am pleased to present my spin on Chicken French!

3 whole(2-part) chicken breasts - pound thin
1.5 C flour
seasoned egg batter (see below)
1/2 - 1C veg oil
1C dry white wine
juice 1.5 lemons
salt & pepper to taste
6T butter
3T chopped parsley

*****seasoned egg batter ****
4 large eggs, 1/4C pecorino romano cheese, 2t parsley, slat & pepper to taste
in a small bowl whisk eggs, cheese, parsley, salt& pepper



Directions

1. dredge each pounded chicken breast in flour then in seasoned egg batter. allow excess batter to drip off then dredge in flour again - set aside.



2. Heat oil in large pan over medium high heat. When oil is hot place chicken in single layer (repeat if necessary)brown each side until chicken reaches internal temp of 165

3. After last batch of chicken has cooked and is still in pan drain excess oil

4. return pan to heat, add wine, lemon juice, salt & pepper bring to boil and add 2T butter - remove chicken to platter - raise heat and whisk in remaining butter. When sauce has thickened pour over chicken garnish with parsley and serve.



we served this with pasta tossed with a dash of olive oil, fresh tomato, fresh basil & herbed feta.



We served this with a nicely chilled glass of Tisdale Chardonnay - one of my favorite whites for summer - an unoaked chardonnay that is light and fruity for summer drinking.



Smacznego!