Chicken a-la-mazing

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I’ve gone from food rut to food fun in a week…I hope that this roll with my cooking continues.

Tonights dinner had everyone in silence. I was busy trying to head off the 7pm toddler melt down, heating up already warm pasta and grabbing tortillas and milk, when JP said “wow, I should have decided to eat dinner.” She opted out of dinner because of an earlier committee meeting that was catered. When I finally got a bite in, even I couldn’t resist pausing before letting out a praise. We had breaded and baked chicken served over pasta and arugula, with baby bella mushrooms in a lemon, butter, wine chili pepper sauce. All that topped off by roasted tomatoes and chèvre cheese. It sounds like a lot but really, and thanks to timing, was easy to put together.

My method:

Ingredients:
FOR CHICKEN:
2 chicken breasts, pounded
1 egg, beaten in a small bowl
2 C. Italian Seasoned bread crumbs, also in a small bowl

FOR SAUCE
1/4 C. Butter
1/2 onion, diced
2 cloves garlic, minced
1/2 C. White wine (I used boxed wine for cooking)
Juice of half a lemon
1 tsp. (approx) chili pepper flakes
1 Tbs. (approx) dried oregano
Salt and pepper to taste
5 Baby Bella Mushrooms, quartered

FOR ROASTED TOMATOES:
2 medium sized tomatoes, cut into quarter, then each quarter cut in half.
Olive oil, for drizzling
Coarse sea salt, for sprinkling

PASTA:
1/2 bag spaghettie noodles, cooked according to package directions.

OTHER:
Arugula
Chèvre cheese

*hey, I warned you it seemed like a lot…

What I did:
CHICKEN:
Preheat oven to 350F. Take pounded breasts and coat them in the beaten egg, then in bread crumbs. Bake for about 45 min (or until no longer pink in thickest part) on a bake sheet tented with foil.

SAUCE:
In a small cast iron skillet (or any skillet) melt butter and sauté onion. When onion has softened add mushrooms, wine, garlic, oregano, chili pepper flakes, salt and pepper. Simmer over low while chicken bakes. Taste frequently and adjust spices as needed.

TOMATOES:
Place cut tomatoes on a baking sheet, coat sides in olive oil and sprinkle with coarse sea salt. Bake in oven, on a rack above chicken. They are done when chicken is done!

PASTA:
In the last 15 minutes cook pasta according to package directions and drain when finished.

TO PLATE:
Spaghettie-arugula-chicken-mushroom mixture-tomatoes-chèvre. Top everything with leftover sauce from pan.

Whew, I think I got it all!

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