Chicken From the Hip

Spontaneity is not one of my strengths.

Our menu is planned out well in advance,

thanks to our menu-by-the-month system.

This recipe looked so good that I decided to try it

on the spur of the moment.

It comes from  Barefoot Contessa.

I had been thinking about a new chicken recipe

to add to the family cookbook.

This one fits the bill, even though

only Big K and Mimi can eat it.

(Lil' Guy has multiple allergies and I don't eat meat.)

Would I love to hang out with Ina Garten in her kitchen

for just a day and learn how to cook

some luscious treats for my family!

She makes everything look so easy,

but I guess that's what happens

when you are passionate about what you do.

We used this recipe almost exactly

as she illustrated on her show.

It took under 30 minutes

and very few ingredients.

Hey, maybe I'll learn to be more impromptu!

Take 3 (or 4) chicken breasts, place them between wax paper

one at a time and pound with a rolling pin

(or whatever else you have handy).

In separate containers, take 1 C of flour,

mixed with 1 t salt and 1 t pepper,

2 eggs, beaten with 1 t water, and

1 C breadcrumbs and 1/2 C grated parmesan cheese.

Make an assembly line toward your skillet.

Lightly dust the chicken in the flour,

dip it into the egg wash, then

dredge it through the breadcrumb/cheese mixture.

Pan fry in 2 T unsalted butter & 2 T olive oil,

3-4 minutes per side.

It should have a crispy, toasty crust.

Big K said the chicken was so tender,

it could be cut with a fork.

This one's a keeper.

Thanks, Ina!

photo credit