Tag Archives: chicken francese

That time Eric cooked a three-course meal

Blog hijacked! I’m taking control of Katy’s blog to talk about a three-course meal I made (with her help) for Sunday dinner: Chicken francese, homemade mac and cheese, and a tomato and corn salad. Technically, there was a 4th course: Brownies! But I don’t think using Ghirardelli Dark Chocolate Mix counts here. (Just a note about me, one of my favorite foods is chocolate so if I really did hijack this blog, it would look like Willy Wonka swooped in since every post would be of treats.)

One of my New Year’s resolutions was to cook something healthy and homemade at least once a week. Recently, I have made dishes like pasta salad with chopped cucumber, garbanzo beans, roasted red peppers and goat cheese and Mediterranean flat bread pizzas with hummus and fire roasted tomatoes — with Katy acting as my sous chef

These are step-ups from my single days when I was mastering the art of cooking spaghetti and frozen pizza. The three-course Sunday meal below is another small step for me, and one giant step for your taste buds (if you don’t know, Katy loves space-related things).

This meal is recommended for 3-4 people (or leftovers for 2 people), so it didn’t hurt that her mom joined us for dinner. She gave it rave reviews, as did we. It didn’t hurt that the wine you use for the chicken francese recipe can also be used to drink, too.

The first of two things I recommend (besides drinking the wine) is to make the salad before anything else and set in the fridge so the flavors soak together. The cold, crispness of the salad compliments the non-healthy creaminess of the mac & cheese. The other recommendation is to prepare/cook the chicken while the mac & cheese is in the oven. This is so both dishes come out hot and ready at the same time.

Thank you to my wife for letting me write this – and for letting me cook new things for her!

Here was the spread:

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The Chicken Francese recipe was via Rachel Ray. I followed it pretty closely, subbing in chicken tenderloins for the chicken cutlets since that is what we had on hand. The recipe also calls for the chicken to be served alongside pasta or bread, but we had enough carbs coming from one of the side dishes…

BAKED MACARONI AND CHEESE. We used this recipe, which was rated as one of Food Network’s Top 10 best recipes of 2013. Katy handled the majority of the prep for this, which included making a roux and then a bechamel. But It was worth the effort.

We figured we should have some sort of vegetable on the plate to counteract the pan-fried chicken and carb-filled mac and cheese. We had some tomatoes on hand and I thought we could whip up some sort of salad to go with it. So voila. This was what we came up with. We used frozen corn since, but this would be so much better with fresh corn on the grill come summetime.

Tomato and Corn Salad

3 vine ripened tomatoes, diced
1 cup corn (either frozen or off the cob)
1 shallot, minced
1 tsp. Penzey’s Sunny Paris Seasoning (this is really the key)
Salt and pepper

1) Heat one tsp of olive oil in a skillet over medium high heat. Add the shallot and saute until translucent. Add the corn and cook for about five minutes.

2) Add the warm corn to a bowl with the diced tomatoes. Sprinkle on the Sunny Paris and the salt and pepper and mix together. Let cool in the fridge until ready to serve.

 

 

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