6-8 sm-med red potatoes
4 carrots
3T butter
1/2 red onion
salt, pepper, (flaked dried oregano and basil)
1-2 medium tomatoes
Rough chop-chunk carrots and potatoes. Quick-sauté in butter in a non-stick pan a few minutes until potatoes start to brown. Add chopped onion and seasonings. Stir and simmer-saute' until onions are almost translucent. Chop tomato and add to the pan, stir until carrots are done - a knife inserted in the middle will pull out easily. . .Lin
Carole's Crispy Coated Chicken
4 lg chicken breasts
1 egg
1c water, chicken broth, half and half, buttermilk or heavy cream
Italian bread crumbs - plain or seasoned
paprika, salt, pepper
1-2T melted butter
Wash and dry chicken pieces. Beat the egg with the 1c liquid. Dip the chicken in this mixture then flip a few times in breadcrumbs until coated. Put chicken on a baking sheet with edges, sprinkle with seasonings and pour a little melted butter on each breast. Bake at 350° an hour or until a fork inserted into a thick part of the chicken pulls out easily and the breading is browned. Serves 3-4
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