I made this very simple and delicious meal for my mom, and while I wont be divulging my risotto recipe just yet, Chicken Francese is a perfect dish whether for date night or for a tuesday night pick me up. It can be served over pasta, and modifying the quantity is easy.
Flour (season with salt & pepper!)
Chicken Cutlets, Boneless, Skinless and Thin
Lemons: 1 lemon sliced, 2 juiced
Pinot Grigio or other white wine (optional)
Salt & (white) Pepper
Oil (canola is fine)
Heat oil in a sauté pan
Dredge the Chicken Cutlets in seasoned flower, and then dip in eggs
reduce heat to medium, and cook chicken until golden, about 5 minutes on each side
remove chicken, and hold in aluminum foil while you make the sauce
In the remaining oil, place slices on sauté pan, and cook until fragrant, hold on top of chicken cutlets in aluminum foil
deglaze with wine and/or chicken stock (3/4 cup white wine & 1 3/4 cup stock, for 2 1/2 cups of liquid total), bring to a simmer and reduce by 3/4
Remove from heat and stir in 1/2 a stick of butter, and lemon juice
Serve sauce over chicken, and sprinkle chopped parsley on top.
*Recommended wine pairings: Pinot Grigio, Pouilly-Fuisse, Sauvignon Blanc, or Champagne*
I love entertaining, and am always thinking of new ways to incorporate favorite ingredients to make dinner menus. This time around, we made a mozarella, spinach, and ricotta cheese stuffed chicken breast. The top marinade is parsley, garlic, oil, sale, and pepper- simple, and delicious! (If you’re uncomfortable fabricating chicken, you can buy boneless skinless breasts, and roll up the filling inside a roulade)
Stuffed, Roasted Chicken
Chicken Breasts, on the bone, skin on
Frozen Spinach, thawed and drained
Preheat oven to 350 degrees
in a bowl, combine 1 part spinach with 2 parts mozzarella, and 3 parts ricotta cheese, stir together and add salt and pepper. You can change the proportions to suit your tastes
separate the very end of the bone lightly from the skin
skin side down, cut a 2 inch long “pouch” in the chicken breast that should be at least 3 inches deep
put the ricotta mixture into a piping bag, and fill pouches completely
put the breasts skin side up on a sheet pan with oiled parchment paper. Season with salt and pepper. In a separate bowl, combine oil with chopped parsley, rosemary, thyme, and garlic. brush the skin with the oil
Bake for 30 minutes, or until chicken is completely cooked, and skin is browned
remove, and allow to rest for 10 minutes.
The stuffed chicken breasts go well with just about anything. I served them with green beans, and mashed potatoes (mostly because that was what I was in the mood for)
This will be the first year that I live OFF campus- in my very own apartment. I went out of my way to make sure that my apartment had two things:
Allowance to have a dog. I am so excited to bring Sherlock to Ithaca and have him here with me! He’s big enough now to run/jog with me, so it will be nice to have an exercise buddy. 🙂
A decent kitchen. I lucked out though, and found an eat in kitchen with a gas stove, as well as full size Stainless Steel appliances, ample counter and storage space, and good ventilation.
I am so excited to move in (August 1st!) and begin to decorate. Luckily, my mom is extremely talented at this sort of thing, and will be coming up to help me. I have, however, tried to figure out what I will need- regardless of color, etc. My kitchenaid mixer is a pale pink, so I think nudes, taupes, and beige will be prevalent, basically the colors of my blog, especially in the kitchen. My mom’s boyfriend got me an amazon gift card for my birthday, knowing that I’d go through it relatively quickly with all the shopping I need to do for the apartment.
Some of my favorite kitchen items so far [click on the photos to browse on amazon]:
I love that this cutting board is raised, has key conversions at the top right, and hold measuring bowls. I’ve also been looking for a better base to take photos of my food on, and this grained bamboo might be exactly what I’m looking for.
I love these rosebud pink measuring cups! They are shaped like tea cups, and have a really fun vibe to them. I also love that the line is where items should be filled to, instead of the top like most measuring cups.
Another version of the measuring cups in the same color would be this beautiful measuring jug. BlissHome by Nigella Lawson has so many amazing creme and rosebud pink accessories for the kitchen. The sleek lines and minimalist style drew me to them. If you aren’t familiar with Nigella Lawson and her culinary empire, definitely look into her!
What are your favorite items to have in the kitchen?
I’ve been so busy, I haven’t left any time for myself. For the last two weeks, and for one week, I have began my extended studies program at the Culinary Institute of America. In addition to the hotel school, I’ll be spending a semester and change at the CIA getting an Associates in Culinary Arts. I am so excited, and cannot wait to get more familiar with classic cooking techniques. While I’ve always focused on pastry, it is so beneficial to work on knife skills, and prepare savory foods.
Friday was my twenty-first birthday. While birthdays have been difficult for me, after my grandmother passed away, I feel good this year. I’m finally starting to build an idea of what the rest of my life looks like, and in that I take great comfort.
Also, since I’ve been living on my own in an apartment here in Ithaca while doing the culinary program, I’ve discovered the most amazing new product to come to Wegmans for those with a sweet tooth: Gü Puds. They are a line of delectable desserts, in individual sized portions, from chocolate soufflé to cheesecake, and fruit slices. The branding is amazing, the chic packaging and decadent flavors is so refreshing to see in the chilled section of the grocery store. Some of the desserts come in these beautiful, reusable glass ramekins. They’re not artificial and use real ingredients- perfect for me to have around when I want to take a break from the kitchen!
I finally had some time to relax! This week, I relaxed and got to try out a couple new things- from waffles trucks to setting the dining room table, and using my new knives. School keeps me super busy so it was nice to relax- here’s a quick photo journal of Spring Break 2013.
and Finally, Happy Founder’s day to my fellow Sig Delts! 96 years never looked so good.
Lastly, CHAG SAMEACH! I love Passover. Here are a couple of photos from our early Sedar!
The 100th post from TheCoutureCook will be short, but all because of a busy schedule, and plenty of great, and exciting new developments! Also, we are now an official LLC.
The Couture Cook, LLC
After catering two events (both were planned to have +/- 200 people, so it’s been madness!) I finally decided that I’d be expanding to catering events, though only one or two a year, for up to 150 people! As a gift for all of my hard work, my mother treated me to the most exciting present ever, a new Knives Set! I’m super excited to continue building and designing new exciting recipes… all with the ever so precise, quality new knives set. Right now, the bids are in for a classic 9-piece Shun set; check them out! I was really set on viking but after talking to a colleague I think I’m in love!
New happenings have not slowed down, though. If you haven’t already, check out my new site: http://www.thecouturecook.com it’s not completely dont; but we’ve put it up and it will include all thecouturecook & doughnate information!