Sunday, May 20, 2012

Date Night - Possibly Father's Day?

So this one is between you and hubby - possibly on father's day evening?

I have made this meal 6 times in less than two months trying to perfect it and I have finally gotten the whole meal down to tasty.

On the menu: Tipsy Chicken over Angelhair with Vegetable Gratin & Crunchy Garlic Bread

Ingedients (Tipsy Chicken)
2 Boneless Chicken Breasts
1 Cup Parmesan Cheese (sprinkle cheese)
Mrs Dash Table Blend
2 Cloves Garlic
Pinot Grigio - I get the yellowtail because it's <$6 but still a wine I drink anyways
Salt & Pepper
Angel Hair Pasta

How To: (Tipsy Chicken)
Pour 1/4 milk into a sallow bowl. on a plate (I use disposable for this) put 1 Cup of grated Parmesan and 2 tbs Mrs Dash and mix together. Wash and try chicken and cut each breast into three smaller pieces. I just them the long way and no more than 1" thick. Plunge each piece into milk and then coat in cheese mixture. In a skillet put 1 tbs butter and 1 clove chopped garlic. when pan is hot add chicken and flip as soon as the chicken is brown and coating is crispy. Begin boiling water and a dash of salt for the angel hair. Once both sides of the chicken are crispy, add 3/4 cup of Pinot Grigio and let simmer. I flip the chicken a few times until cooked through add more wine as needed. Strain the pasta and place the fully cooked chicken on top.

For the sauce leave excess from the chicken in the pan and keep the heat, add 1 cup wine, 1 tbs butter and a few pinches of Mrs Dash and whisk. Cook until wine is browned and reduced to 3/4 cup of sauce. Our over chicken and pasta.

Ingredients (Vegetable Gratin)
1/4 cup Parmesan Cheese
Italian seasoned bread crumbs
Olive Oil
1 Zucchini
1 Vidalia Onion
Red Pepper
Cherry Tomatoes

How To: (Vegetable Gratin)
Slice the zucchini, onion, leaks and peppers into 1/4 inch rounds. In a cast iron skillet (casserole dish will work but not as well) Layer in this order: Onions, Zucchini, Drizzle Olive Oil, half the cheese, half the bread crumbs, red peppers, leaks, remainder of zucchini and then slice the tomatoes in half and layer on top. Add remaining cheese and breadcrumbs, add a final drizzle and put in the oven at 400 F for 12 minutes or until you can easily poke with a fork. Broil for 3 minutes until the top is crispy.

For the Garlic bread i used butter, fresh garlic NOT garlic powder (ick) and put both generously onto thick cut sourdough and broil for 2 minutes (dont burn it!)

To plate this I put a nest of pasta with two chicken pieces then a slice of the gratin and toast on the side. YUMMY!

There is a craft that goes with this but Bear woke up - see ya!


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