I have one suggestion for all you cooks out there…sometimes the best times you will have are in the kitchen, but those times get exponentially better if you share them with friends who love to cook and appreciate food. This particular meal was created with a few friends where I know no matter how long it has been it will be nothing but laughs, good food, and fun. It happened to be right after christmas and luckily Shelly got a few new cookbooks to add to her collection that we couldn’t wait to break in.
The three of us met two summers ago when we worked together all summer long, and in due time, our love affair with food and with each others’ company could not be stopped. With nothing on our plate that summer but work, we were left with many hours to spend together and think about what we wanted to make that night. That summer, im sure they knew each of our names at Trader Joes, as we were there at least every other day im sure. But obsession with Trader Joes was a small price to pay for the delicious meals we created. We would create theme type nights where we would figure out a meal of a certain cuisine and carry that theme through from entree to side dish to dessert and of course drinks. Each meal upped the ante and we never ceased to amaze ourselves with what we created and the amount of laughs we shared together.
Although we sadly do not live is such close quarters and work so much together to this day, it is a given that when we do get to see each other a meal will be cooked and shared and devoured. So with that said, again it is probably my biggest suggestion to all that they find friends who appreciate food and appreciate friendship as much as they do, it will make each cooking adventure unforgettable.
Chicken Breast with Lemon Parsley Topping
Ingredients (Serves 4-5)
- 4 chicken breast halves
- 1 cup all purpose flour
- 4 tbl olive oil
- 2 garlic cloves, sliced
- 1/2 c white wine
- 1/2 c chicken broth
- 1 cup chopped fresh flat leaf parsley
- zest of 1 lemon
- Juice from 1 lemon
- salt and pepper each chicken breast to taste, place flour on a clean plate and dredge each side in the flour.
- heat oil in cast iron skillet (if you have one) over medium heat otherwise just a big pan of your choice. place chicken in pan and sear each side for about 4 minutes each. Remove from pan and place on plate
- Add garlic to pan and cook about 1 minute or until fragrant
- Add the chicken broth, white wine, and lemon juice to pan. Replace chicken into pan and cook an additional 10 minutes or so, (until done)
- While chicken is cooking, chop parsley and zest lemon. mix together and set aside.
- when chicken is done, place on a plate. turn up the heat of the pan and cook, scrapping the sides of the pan, until liquid has reduced by half. Pour liquid over the chicken.
- top the chicken with the parsley topping. ENJOY!
Oven Roasted Dijon, Rosemary Breadcrumb Crusted Potato Slices
- 4 medium sized potatoes
- 2 tbl dijon mustard
- 3/4 c plain breadcrumbs
- 2 cloves garlic, chopped
- 4 tbl chopped fresh rosemary
- 4 tbl olive oil
- 2 egg whites
- preheat oven to 350 degrees
- boil salted water, enough to cover all potatoes
- add potatoes whole, cook about 20 minutes (until soft but not cooked through)
- place potatoes in fridge and cook for 2-3 hours, until cool all the way through
- once the potatoes are cooled, slice each potato lengthwise about 1/4 inch thick
- in a small pan, add oil, garlic, rosemary and saute until fragrant (about 2-3 minutes)
- add mustard to pan, lower heat and continue cooking until melted
- turn off heat and add breadcrumbs, mix well.
- whip egg white until just foamy. Brush one side of potatoes with egg wash, top with breadcrumb mixture and press onto slices.
- flip each potato slice and repeat with egg wash and breadcrumbs
- place in oven and cook for 12 minutes, flip each slice and continue cooking 8 minutes. ENJOY!
The finished project!