A new recipe for me, basically a Chicken Parmesan
The Parmesan sauce is simple, ;a half stick of butter melted in a saucepan, with a cup of heavy cream. Heat the cream, the melt shredded parmesan in it until the sauce has the flavor you like.
The chicken is simply a piece of breast meat, tenderized, then dredged in seasoned flour, than an egg wash, then panko crumbs. Fried at 350F until golden brown.
I whipped up some box mashed potatoes to go with it. Now, by belly is full and I'm wondering how to spend the afternoon.
Spend the afternoon washing your dishes.
ReplyDeleteWith the feet up on the recliner and a snoring sounds drifting from my nose...
ReplyDeleteYou made a basic al fredo sauce. Try adding a small clove of chopped garlic and a few grinds of black pepper to the butter as it melts. Once the cream is added and has a few minutes to simmer, add as much parm as you want. A lot of parm will make a sauce that cools into a solid mass, a little parm will just add an accent to the creamy dairy flavor. Browning the butter first will add a lot of flavor and give you a thicker sauce with less added cheese. Some folks who like a lot of cheese look for low salt parm and use unsalted butter. Enjoy!
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