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.
3 comments:
Spend the afternoon washing your dishes.
With the feet up on the recliner and a snoring sounds drifting from my nose...
You 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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