Tag Archives: Recipe

CHICKEN CORDON BLEU RECIPE

Chicken Cordon Bleu

INGREDIENTS:

6 thin Chicken cutlets (3 whole cut in half)

6 slices Deli Ham

6 slices Swiss cheese

½ TO 1 cup Bread crumbs

2 Eggs (beaten)

2 tablespoons Butter

2 tablespoons flour

¼ cup frying oil peanut or veg

1 cup Chicken stock (for Chicken Gravy)

½ cup Flour (chicken coating)

1 teaspoon Paprika

2 tsp Dijon mustard

1/2 cup heavy cream (if not using jarred gravy)

DIRECTIONS

Pound chicken thin between two sheets of plastic wrap. Lay on top on slice of ham and one slice of Swiss cheese. Roll chicken and secure it with toothpicks if necessary. Dip in egg wash. Roll in flour that paprika has been added. Back to egg the wash and then into bread crumbs.

Flour
Flour and breadcrumbs

Fry in peanut or vegetable oil until golden brown. Place chicken in 9 x 13 Pyrex dish. Cover with two jars of bottled chicken gravy unless making it from scratch (see below).

Hot oil
Frying chicken

While the chicken cooks in the oven, make the pan sauce. Melt butter in the same with the chicken over medium heat. When butter is bubbling, add flour and cook until tan. Whisk in chicken broth and cook until thick. Thin out with heavy cream. Pour warm sauce over chicken.

Bake in a 350 degree oven for 20 to 30 minutes until hot and bubbling. The chicken should be at 160 degrees in the center when tested with an instant thermometer. Sever hot with extra sauce.

COUCOUS RECIPE

INGREDIENTS

1 cup large pearl couscous

1 1/2 cups chicken stock (water and 2 teaspoon Better then Bouillon)

1 tsp pasley

DIRECTIONS

Bring chicken stock to a boil. Add parsley. Add couscous. Cover and simmer on low for 8 minutes. Turn off heat and let stand covered for 4 minutes. Serve.

COUSCOUS IN CHICKEN STOCK

CHICKEN CUTLET PARMESAN

This week, I made chicken cutlet parmesan with pasta. This was Sam’s original request. I was working on the chicken parmesan, but then Jennifer came home and asked: “If you’re making us chicken cutlet parmesan, can your make extra for chicken parmesan heroes for my class?” “Sure,” I said. “Can you make a Meatball Parmesan hero too?” “Sure,” I said. “Can you make a salad?” “Sure,” I said. Then it was off to the market last night to buy everything but the bread for today. Good thing I’m on vacation huh.

I made us the chicken cutlet parmesan last night. I also made all the extra Chicken Cutlets last night. I posted the recipe for Chicken cutlets about a week ago. Funny how that worked out as you start with chicken cutlets. Here is the recipe for Chicken Parmesan:

COOKING UTENSILS

Shallow medium size bowl or soup bowl

Large Baking dish

Fork

Plate

Paring knife

tenderizer/mallet

large frying pan

spoon

INGREDIENTS:

4 – 6 boneless and skinless chicken breasts

2 cups Ma’s Spaghetti Sauce

16 ounces whole milk mozzarella cheese

2 eggs

½ cup flavored breadcrumbs

¼ cup vegetable oil

2 tablespoons parmesan cheese

DIRECTIONS:

Preheat oven to 350°. Slice mozzarella cheese in ¼ thick slices using a paring knife or cheese cutter. Add sauce to the bottom of a large baking dish and place near stove. Slice thick chicken breasts in half.  Pound all chicken using meat tenderizer/mallet to ½ inch thick. Beat eggs in medium size bowl.  Heat large frying pan and oil over medium high heat. Dip one chicken beast at a time into egg mixture. Then, coat with breadcrumbs by pouring ½ a cup of breadcrumbs into a clean dish.  Place chicken onto on top of breadcrumbs and press firmly using fork. Flip chicken over and press chicken into breadcrumbs. Lightly shake off excess breadcrumbs. Place chicken breast in frying pan and cook until breadcrumbs brown on both sides. Remove chicken breast to baking dish with sauce and sprinkle tops with parmesan cheese. Cover chicken with sliced mozzarella cheese (Grated mozzarella can also be used), and bake in a 350° oven for 30 minutes.

Serve with Tossed Salad, Garlic Bread, and/or Italian green beans.

See, this recipe is easy-peezy after making the cutlets! Chicken Parmesan is the recipe I made for Jennifer the night I proposed on our front porch. It is also her favorite. I think it Sam’s favorite too!

Here is how I made the party heroes:

Chicken Cutlet Parmesan (party sandwich)

Meatball Hero Parmesan (party sandwich)

Salad: Party Tray

© Russ Ahrens and The Magic of a Perfect Pairing, 2021

Lemon Chicken (Piccata &; Francese)

Lemon Chicken

Sam came home one day from my neighbor’s house talking about this marvelous chicken he ate there. When I saw her the next day, I asked what this wonderful chicken was that he loved so. She told me it was called Lemon Chicken and she served it over angel hair pasta. I had eaten this dish many times at weddings.

            This dish is one of the easiest to make especially if you have ever made chicken cutlets. The making of chicken cutlets is the hardest part.

            Below are the two recipes for Lemon Chicken. Try them both and let me know which one you like best.

Chicken Piccata

INGREDIENTS:

4 skinless, boneless chicken breasts

2 eggs

3 tablespoons lemon juice

1/2 cup all-purpose flour

1/8 teaspoon garlic powder

1/8 teaspoon paprika

1/4 cup butter

2 cups Chicken Stock (1 box or 2 cans)

Capers (optional)

DIRECTIONS:

In a small bowl, beat the egg together with 1 tablespoon of the lemon juice. Set aside.

In a shallow bowl or dish, mix together the flour, garlic powder, and paprika. Dip the chicken in the egg/lemon mixture, then in the seasoned flour.

In a large skillet, melt butter/margarine and brown the coated chicken pieces.

Dissolve the bouillon in the boiling water, then add the remaining 2 tablespoons of lemon juice. Pour liquid into skillet. Cover and let simmer for 20 minutes, turning chicken pieces after 10 minutes until chicken is tender. Garnish as desired and serve.

NOTES I make this dish all the time because it’s so quick and easy. I serve it with Lipton’s rice and sauce or a package of saffron flavored rice or over Pasta.

Chicken Francese

INGREDIENTS:

Sauce:

3 Tbsp. butter

1 shallot minced or ¼ teaspoon onion powder

1 Tbsp. flour

2 cups Chicken Stock (1 box or 2 cans)

½ cup white wine

¼ lemon juice

Salt & pepper to taste

Chicken:

4 skinless, boneless chicken breasts

1 egg

3 tablespoons lemon juice

1/4 cup all-purpose flour

1/8 teaspoon garlic powder

1/8 teaspoon paprika

1/4 cup butter

2 tbsp. olive oil

DIRECTIONS:

In a small bowl, beat the egg together with 1 tablespoon of the lemon juice. Set aside.

In a shallow bowl or dish, mix together the flour, garlic powder, and paprika. Dip the chicken in the egg/lemon mixture, then in the seasoned flour.

In a large skillet, add olive oil and melt the butter. Brown the coated chicken pieces. When chicken is done, move to a plate.  

Meanwhile, in a small pot dissolve bouillon in the boiling water or heat store bought or homemade broth, and then add the remaining lemon juice and wine.

Make roué in skillet by melting 2 tablespoons butter in the pan and whisking in four. Add shallot or onion powder and continue cooking flour until a pale golden brown. Next, whisk liquid into the flour mixture in the skillet. Return chicken to sauce. Cover and let simmer for 20 minutes, turning chicken pieces after 10 minutes until chicken is tender. Garnish as desired and serve.

NOTE: The wine is what makes this “francese”, should be same as the one you serve. It should be a Pinot Grigio you cooked the chicken. Multiply by four for a full catering tray.

ENJOY.

Until tomorrow, be well, be happy, and be healthy.

The Drunken Chef (Russ)

Lemon Chicken simmering in the pan.

Hot Dog Onions (spicy)

This is the first recipe leading up to Memorial Day Weekend here in the United States. Print it out and save it. I’m picturing a nice sized three ring binder full of recipes for the year by the time we are finished with this project next May here at the Magic of a Perfect Paring!

INGREDIENTS :

¼ cup Ketchup

2 Onions

1 Tbsp. Olive oil

2 tsp. crushed red pepper

While hot dogs are cooking, make the onions:

Add oil to a medium sized non-stick frying pan and place on medium heat. Cut onions into large bite size pieces and add to pan.  Cook onions until translucent. Add ketchup and crushed red pepper and heat through. Serve on top of hot dogs or hamburgers.

NOTES

Serve Hot Dogs with spicy onions, chili, cheese, sauerkraut, relish, mustard, and ketchup.

Rubin Dawg = 1000 island dressing, sauerkraut, and Swiss cheese melted on top.

Now Add Ketchup and a little Spicy Brown Mustard if you want.