Paul’s Italian Chicken Dinner. Pasta Side Dish, Italian Salad &
Italian Bread recipe follows main course recipe
6 boneless, skinless chicken breast halves
2 medium size lemons
1/2 cup fresh parsley, chopped
10 tablespoons (1 1/4 cubes) butter
1 large egg
1/4 cup milk
1 cup white wine, Chablis or Chardonnay
1/4 cup chicken broth
2 ounces extra virgin olive oil
Rinse chicken breasts in running cold water, pat dry. Cut chicken breasts in half forming two equal sized patties. Set aside until needed.
Cut off lemon ends (about 3/4 inch). Set aside until needed. Cut lemons into 12 thin slices. Remove all seeds. Set aside until needed. Chop 1/2 cup fresh parsley. Set aside until needed.
In a medium saucepan over medium heat melt 1 1/4 cubes butter. While butter is melting prepare egg wash. In a medium bowl whisk until well blended one large egg and 1/4 cup milk. Place one cup flour on a medium plate. Dredge each chicken breast piece in egg and milk wash then coat each side with flour. Set aside on a clean plate until needed.
After butter is melted stir in one cup white wine and 1/4 cup chicken broth. Squeeze lemon juice from unused lemon ends into sauce. Add 1/4 cup chopped parsley to sauce. Set aside at low heat to keep warm until needed.
In a large, non-stick fry pan over a medium to medium-high heat or a non-stick electric fry pan at 375 degrees preheat a thin layer (about 2 oz) of extra virgin olive oil.
Add chicken breasts. Cook for 6 minutes. Adjust heat and add additional olive oil as required to ensure even browning. After 6 minutes turn chicken breasts. Place one lemon slice on top of each chicken breast piece. Cook for 4 minutes. Then stir butter-wine-lemon sauce and add 1/2 to frying pan. Cover frying pan. Cook for 2 minutes.
To serve, place three chicken breast pieces including lemon slices on each of four deep dishes (about 1 inch deep). Pour cooked sauce from fry pan equally over each dish of chicken breasts. Stir remaining butter-wine-lemon sauce and pour equally over each dish of chicken breasts. Garnish with remaining freshly chopped parsley.
Pasta Side Dish
Prepare 8-9 ounces fresh angle hair pasta according to package directions. Serve equally on four side plates. Generously spoon your favorite spaghetti sauce over cooked pasta. Top with freshly grated Parmesan cheese.
Place 1/3 head torn iceberg lettuce, 1/2 small thin sliced red onion, 2 quartered Italian plum tomatoes and 1/2 16-ounce jar Italian Mix Giardiniera into large salad bowl. Toss lightly. Add 3-4 ounces Italian salad dressing. Serve equally in four salad bowls.
Diagonally cut 8 slices (about 3/4 inch thick) from a loaf of hard-crusted Italian bread. In a small fry pan over medium heat melt 6 tablespoons butter. Add 1 teaspoon minced chopped fresh garlic. Stir well to mix butter and garlic. Dip (one side only) each slice of bread into garlic-butter sauce. Place bread slices on cookie sheet with buttered side up and broil for about 2 minutes to lightly brown. Place in breadbasket to serve.
Recommendations: In order to get all dishes ready to serve at the same time the following preparation recommendations are suggested. Prepare Italian salad first. Pre boil water for cooking angle hair pasta. Warm spaghetti sauce so it will be ready to serve when the chicken is finished. Prepare Italian bread so it will be ready to broil just before the chicken is finished. With all the preparations completed cook chicken, angle hair pasta, and broil Italian bread. Serve with Chianti red wine and enjoy!
Serves four. Recipe can be easily adjusted for fewer or additional guests.