Last night for dinner, I made breaded chicken in lemon sauce, baked potatoes, and fancy haricots verts green beans with garlic oil. You probably know how to bake a potato, and I bet you can guess the components of garlic oil :) . Mark was a great assistant during this meal, and this detailed recipe will allow you all mystery readers and Mark to replicate this dish without me being literally in your kitchen with you. This meal is satisfying, filling, and feels fancy without being overly complicated or expensive. So let's get started!!
You will need...
2 lbs chicken breast tenders
4 russet potatoes of approximately the same size, preferably medium-sized
several handfuls of haricots verts
juice of 2 lemons
olive oi for cooking and coating and 1 tsp butter for cooking
approx 1/2 cup bread crumbs, recommended brand is Whole Foods house brand
2 shallots
3 cloves garlic, divided
butter and cheddar cheese for serving with the potatoes
And don't forget the salt!
Directions:
Preheat the oven to 425 and bake the potatoes for an hour on a sheet tray.
Crush 2 cloves of garlic. Slice the shallots. Juice the lemons.
Clean the chicken of the tendons, fat, or skin that it may have. Coat with olive oil and then dip into breadcrumbs on a large plate in order to coat both sides of all of the chicken with a light coating of breadcrumbs. Sprinkle with salt.
Coat your largest pan with olive oil and bring to medium heat. Add the garlic and shallots and saute approx 4 to 5 minutes, taking out the garlic before it begins to burn. Add the chicken and cook on the first side until the white coloring is creeping up the sides of the chicken, and then you know it's time to flip. When the chicken is golden brown on both sides, add the lemon juice and cook for a few more minutes until it is cooked through. The exact cooking time is dependent on the sizes of your chicken pieces and exact heat of the pan, so these will vary. You know that the chicken is ready to serve because you can cut into a few pieces and see if they appear cooked through or still pink!
Crush your third clove of garlic. While the chicken is cooking, or just before you put it in the pan, put the green beans with a pinch of salt in a pot of water with a lid, and bring it to a boil. Once it is at a rolling boil, count to 45, then drain. While you are counting, heat up a pan with a generous amount of oil and a crushed clove of garlic. Then add the green beans as soon as you drain them, and toss them to coat them in the oil. Cook until they have reached your preference for done-ness, about 5 to 10 minutes depending on how al dente you like your haricots verts. Yay multi-tasking!
The chicken can sit over low heat for a few minutes while you finish up the green beans, or the green beans can sit over low heat while you finish up the chicken, depending on the order you decide to make everything in. You can do this whole multi-tasking thing! And if you have a great assistant like Mark, things will go awesome because you will secretly have 4 hands instead of 2!
Serve chicken, green beans, and baked potatoes on the table with a cute mini cutting board and a block of artisanal cheddar cheese and small knife in the middle of the table, as well as the butter dish and a butter knife so that people can add as much cheese and butter to their potatoes as they like. Cheesey potatoes are the best! Buon appetito!!
Note: If you keep kosher, simply omit the butter and cheese, and things will be fine :)
You will need...
2 lbs chicken breast tenders
4 russet potatoes of approximately the same size, preferably medium-sized
several handfuls of haricots verts
juice of 2 lemons
olive oi for cooking and coating and 1 tsp butter for cooking
approx 1/2 cup bread crumbs, recommended brand is Whole Foods house brand
2 shallots
3 cloves garlic, divided
butter and cheddar cheese for serving with the potatoes
And don't forget the salt!
Directions:
Preheat the oven to 425 and bake the potatoes for an hour on a sheet tray.
Crush 2 cloves of garlic. Slice the shallots. Juice the lemons.
Clean the chicken of the tendons, fat, or skin that it may have. Coat with olive oil and then dip into breadcrumbs on a large plate in order to coat both sides of all of the chicken with a light coating of breadcrumbs. Sprinkle with salt.
Coat your largest pan with olive oil and bring to medium heat. Add the garlic and shallots and saute approx 4 to 5 minutes, taking out the garlic before it begins to burn. Add the chicken and cook on the first side until the white coloring is creeping up the sides of the chicken, and then you know it's time to flip. When the chicken is golden brown on both sides, add the lemon juice and cook for a few more minutes until it is cooked through. The exact cooking time is dependent on the sizes of your chicken pieces and exact heat of the pan, so these will vary. You know that the chicken is ready to serve because you can cut into a few pieces and see if they appear cooked through or still pink!
Crush your third clove of garlic. While the chicken is cooking, or just before you put it in the pan, put the green beans with a pinch of salt in a pot of water with a lid, and bring it to a boil. Once it is at a rolling boil, count to 45, then drain. While you are counting, heat up a pan with a generous amount of oil and a crushed clove of garlic. Then add the green beans as soon as you drain them, and toss them to coat them in the oil. Cook until they have reached your preference for done-ness, about 5 to 10 minutes depending on how al dente you like your haricots verts. Yay multi-tasking!
The chicken can sit over low heat for a few minutes while you finish up the green beans, or the green beans can sit over low heat while you finish up the chicken, depending on the order you decide to make everything in. You can do this whole multi-tasking thing! And if you have a great assistant like Mark, things will go awesome because you will secretly have 4 hands instead of 2!
Serve chicken, green beans, and baked potatoes on the table with a cute mini cutting board and a block of artisanal cheddar cheese and small knife in the middle of the table, as well as the butter dish and a butter knife so that people can add as much cheese and butter to their potatoes as they like. Cheesey potatoes are the best! Buon appetito!!
Note: If you keep kosher, simply omit the butter and cheese, and things will be fine :)