@betty.cooks: Hands down the best light chicken recipe, served with decadent cauliflower mash and expertly roasted carrots Ingredients: * 2 boneless, skinless chicken breasts (1 whole, split) * Kosher salt & black pepper * 1/2 cup all-purpose flour * 1 extra-large egg * 1/2 tbsp water * 3/4 cup panko * Olive oil * 3 tbsp unsalted butter (divided, room temp) * 1 lemon's juice * 1/2 cup dry white wine * Sliced lemon & chopped parsley for serving Directions: * Preheat oven to 400°F. Line a baking sheet with parchment paper. * Pound chicken breasts to 1/4-inch thick between parchment paper. Season with salt and pepper. * Mix flour, salt, and pepper in one plate. Beat egg and water in another. Place breadcrumbs in a third. Dip chicken in flour, egg, and breadcrumbs. Cook 1 tablespoon of olive oil in a large pan over medium heat. Add chicken breasts and cook for 2 minutes per side until browned. Transfer to a sheet pan and bake for 5-10 minutes. Meanwhile, make the sauce by melting 1 tablespoon of butter in the same pan. Add lemon juice, wine, and seasonings, and boil until reduced by half. Stir in remaining butter and serve over chicken with lemon and parsley. Ingredients: Cauliflower mash (totally winging it) * 1 big head of cauliflower * Small diced onions * 1/2 cup milk (ish) * 1/4 cup heavy cream (ish) * Salt & pepper * Handful of chopped chives * 2-4 tablespoons non-salted butter Directions: How to Make it Happen! * Chop cauliflower, boil in salted water * In a medium sauce pan, melt 2 tbsp butter, add milk and cream * Soften chopped onions with a 10-minute simmer * Blend smooth with a handheld blender * Top with chopped chives Ingredients: Roasted carrots recipe! * 2 lbs carrots (try Trader Joe's colored ones) * 2 tbsp olive oil * 1 tsp kosher salt * 1/4 tsp black pepper * 1/4 cup panko * Fresh parsley for garnish (optional) Directions: Here's How to Roast Carrots to Perfection! * Preheat oven to 425°F and line a baking sheet with parchment paper. * Toss carrots with oil, seasoning, and a pinch of love. * Spread on the baking sheet, top with panko breadcrumbs and a drizzle of olive oil. * Roast for 18-20 minutes for baby carrots, 25-30 minutes for larger ones. * Serve warm, garnished with parsley if desired. Construct your culinary delight: use a spoon to layer from top to bottom of the plate, beginning with cauliflower mash, followed by roasted carrots, then panko chicken, next a drizzle of white wine sauce, and finally a sprinkle of kosher salt and chopped parsley Enjoy! Xx Betty *Chicken recipe inspired by Ina Garten with Betty’s twist @FreshDirect @Aperol Spritz AU @gerolsteiner_de @Trader Joe's #creatorsearchinsights #spritz #mommy #homechef #cooking #chef #fitnessmotivation

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Wednesday 11 December 2024 23:33:12 GMT