I had a bit of excitement over the weekend…I was interviewed by someone from The Brookings Register regarding the blog, and the article was in yesterday’s paper! I will point out that the Register’s gone the way of a lot of newspapers these days, and while you can read a snippet of the article online, if you’re not here in Brookings or have access to the paper, you do have to pay to read the whole thing. I was NOT expecting to show up on the front page, although I find it amusing that I share the front page with a fellow Ohioan, John Boehner, and my picture’s bigger! Take that, Speaker!
Jay tried to nudge me into posting again last night, but frankly, I didn’t feel like it. There’s a lot going on at work right now with EOY stuff and all, plus, in my brilliance, I decided to take tomorrow off, so Jay and I could finish up the Christmas shopping, I can do some baking, and I can get some presents wrapped ahead of time, so that I am not up until midnight on Christmas Eve, struggling to get it all done! But since I am off tomorrow, I could relax a bit this evening, and put together a decent meal.
A few months ago, Jay told me about another recipe site he’d read about called Mor.sl. Their schtick is that they’re a website for people who either don’t know how to or have forgotten how to cook. I think their aim is to show people you can put decent food on the table in a timely manner, without resorting to take-out. And while I’m pretty comfortable in the kitchen, I’m always looking for new recipes and new ideas. After filling out their profile, they present you with recipes they believe are suited to your tastes. I wound up with a lot of chicken recipes, which is not a bad thing. I had a texting discussion with my dad over the weekend about how we both could eat chicken every day for the rest of our lives, and be perfectly happy with that!
But the recipe that struck me right away (after the Crispy Shredded Chicken Tacos) was Lemon Parmesan Chicken.
The lazy sod in me loves meals made with pantry staples. If I don’t have to rush to the store, all the better. This was one of those recipes where I had everything necessary and ready to go.
adapted from Mor.sl
Yields 3-4
30 minPrep Time
20 minCook Time
50 minTotal Time
Save RecipeIngredients
- 2-3 boneless, skinless chicken breasts
- 1/2 C Italian-style bread crumbs
- 1 large egg
- 1-2 Tbsp milk
- 1/4 C all-purpose flour
- 1 Tbsp dried thyme
- 3 Tbsp butter
- salt & pepper to taste
- 3 Tbsp lemon juice
- 4 Tbsp extra virgin olive oil
- Parmesan cheese, grated or shaved
- 12 oz. linguine or spaghetti
Instructions
- Place chicken breasts between two sheets of wax paper, and pound with a mallet to a thickness of about 1/2-in.
- Pour the flour onto a plate or in a shallow dish. Beat the egg and milk in another shallow dish. Place the bread crumbs onto a 3rd shallow dish or dinner plate.
- Bring a large pot of water to boiling for the pasta.
- Prepare the chicken breasts by coating both sides of each breast first in the flour, then in the beaten egg, and finally in the breadcrumbs. Set prepared breasts aside on a plate.
- Place the butter in a large skillet over medium heat. When the butter starts to foam, add 1/2 Tbsp. of the thyme. Cook chicken breasts in the skillet, making sure that they are not too crowded in the pan, about 4-5 minutes per side. Cook in two batches if necessary.
- While the chicken is cooking, combine lemon juice, olive oil, salt and pepper in a small bowl and whisk together. Add remaining the thyme, and set aside.
- Cook pasta according to package directions.
- To serve: Place pasta on individual plates and drizzle some of the vinaigrette over each portion. Place a chicken breast on each plate on top of the pasta and spoon over remaining vinaigrette. Top with freshly grated Parmesan cheese, if desired.
I was surprised at how good this was! I usually don’t like a lot of thyme in dishes–Something about too much of it reminds me of soap. But this wasn’t bad. I’d still probably cut the thyme back a bit…And had I used fresh, it wouldn’t have been as intense. But it was good enough that when the bambino declared he was full and left a piece of chicken on his plate, Jay and I fought over it (I lost).
I don’t even have leftovers, but that’s okay. Jay and I are going to scope out Whiskey Creek for lunch tomorrow, and Thursday, we’re having a department meeting with a catered lunch.
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