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Yum! Hubs whipped up this super easy and very delicious meal on a weeknight where I was needing a little TLC. I love the simplicity and bright, warm flavors. And the leftovers were great for days! I sliced up the chicken and ate it cold over the couscous for a refreshing and satisfying work lunch. Highly recommended for a quick and easy weeknight meal.

lemon parsley chicken with baked couscous_little spatula

Lemon Parsley Chicken with Baked Couscous
image and recipe via little spatula

3 chicken breasts
2 cups couscous
2 1/2 cups chicken broth
1 medium garlic cloves, minced
2 lemons, 1 zested
2 Tablespoons parsley, finely chopped
Kosher salt
Freshly Ground pepper
2 Tablespoons olive oil

Heat oven to 400 degrees. Season chicken with salt and pepper. Place in heated skillet for 2 minutes per side. Add garlic and saute for an additional minute. Remove from heat. In a medium baking dish, place couscous with chicken broth, olive oil, and salt and pepper to taste; stir to mix. Place chicken breasts on top of couscous mixture. Sprinkle with parsley and zest the lemon over dish. Place in oven for 20 minutes or until chicken is cooked through. Serve with additional lemon wedges.

Most people have staples, meals tried and true that they fall back on again and again. Chicken Parmesan is mine. I perfected it years ago when I took a basic cooking course. I love it clean and simple. No sauce. No cheese. Just perfect Chicken Parmesan.


image via blake royer

Chicken Parmesan
from the bon vivant school of cooking

3 whole chicken breasts, cut in half
1 cup flour (plus more, if needed)
2 teaspoons kosher salt
2 teaspoons freshly ground pepper
3 cups bread crumbs (I recommend fresh, but I cheat all the time with store bought)
1/2 cup freshly grated parmesan cheese
6 tablespoons butter
Olive oil as needed

Pound the chicken breasts between sheets of parchment until they are about 1/2 inch thick.  Place the flour on a plate and mix in the salt and pepper. In a medium bowl, lightly beat the eggs. Place the breadcrumbs on another plate and mix in the parmesan cheese. Dredge each breast in the flour and pat off the excess until all the pieces are floured. In one continuous process, dip each breast in the egg and coat it liberally in the crumb-cheese mixture, pressing the crumbs into the surface.
Heat a skillet on high heat and add about 2 tablespoons of butter and a splash of olive oil to generously cover the bottom of the pan. When the butter and oil are hot, add the chicken. Shake the skillet at the chicken cooks, and reduce the heat to medium. Once the crust is golden brown, flip the chicken. Depending on temperature and thickness, they should take about 10-20 minutes.
Test for doneness by cutting into the thickest part of the chicken. The meat should be an opaque white with a very slight pink tinge when it’s done. Serve hot.