Cooking with Rod
Memorial Day weekend has arrived. A time to commemorate our Military heroes, family members who have preceded us beyond the veil, and a time to rejoice in the company of our living friends and family. What better way than to prepare a delicious meal and share fond memories.
My sweet wife has another great recipe for the occasion, her Chicken Milanese made with her signature sauce. Here's her recipe. Enjoy.
Bon appetit ~!
M's Chicken Milanese
• Six boneless skinless chicken breasts, flattened to an even thickness to ensure even cooking
• 2 Tablespoons oil, corn oil provides a great flavor
• 1 cup seasoned flour ( just sprinkle with ground black pepper, and a sprinkle of Italian Seasoning, whisk)
• 2 large bell peppers, seeded, cut in 1/2" pieces
• 1 bunch green onions, diced (use green tops as well as bulbs)
• 1 large (23.2 oz or 28 oz) can condensed tomato soup
• 1/2 cup water (can add more if needed)
• 1 Tablespoon Italian seasoning
• 2 teaspoons Oregano
• 2 teaspoons Marjoram
• 1/2 teaspoon cinnamon
• 1/2 teaspoon black pepper
• Fresh sweet basil leaves, chiffonade cut
• 2 lbs spaghetti, prepared per directions on pkg (use pasta of your choice of course)
• 2 Tablespoons butter
• 1-2 Tablespoons dried parsley (your taste preference)
• Fresh grated or prepared parmesan cheese
1. Heat oil in heavy skillet. Rinse chicken in cold water. Dredge in seasoned flour. Brown quickly on both sides on medium high heat. Lower heat.
2. Mix soup, water (used to rinse out can), Italian seasoning, and spices. Pour over chicken fillets in skillet. (We use our large oblong electric skillet with its domed lid.)
3. Top chicken with Bell pepper and green onions. Bring just to a simmer and cover tightly. Cook, without stirring on low heat for about 30-45 minutes. (See below. Chicken is done when piercing in thickest part results in clear liquid being released.)
4. Prepare spaghetti, drain, add butter and stir to coat pasta. Cover and keep warm.
5. Check chicken to see if tender. If not cooked through and tender, may need to continue cooking for up to 15 minutes
6. Toss spaghetti with parsley.
7. To plate: top spaghetti on individual plates with a chicken breast fillet and then sauce. Sprinkle with parmesan and garnish with sweet basil.
Best served with hot crusty bread, a crisp salad and creamy Italian dressing.
Click on the author's byline for bio and list of other works published by Pencil Stubs Online.
This issue appears in the ezine at www.pencilstubs.com and also in the blog www.pencilstubs.net with the capability of adding comments at the latter.