About this page:
In this page is a list of recipes that are seen and/or described in my fanfictions or other works. Some may be of my own experimentation, and others may be from recipe books or magazines that my family subscribes or buys.
Please read over the ingredients carefully. If you have any sort of food allergy, I suggest double checking all ingredients, especially if some of them contain things as nuts or shellfish (or any other food allergy). I personally am allergic to the skin of the mango fruit; this however will not stop me from putting down recipes where it may be required. I may not be able to touch them, but they sure taste good!
Main Course:
Under Construction:
White Meat:
Chicken:
Parmesan Crusted Chicken with Sage-Butter Sauce: (From Cuisine At Home Magazine)
-Parmesan Crusted Chicken:
Makes Four 2-3 oz. Pieces
Total Time: About 1 hour
-2 Boneless, skinless, chicken breasts halves (6-8 oz each)
Dipping Mixture:
Dry:
-1 cup coarse dry bread crumbs
It is best to use homemade breadcrumbs. Use a rustic-type loaf of bread with a chewy, yet fairly soft crust (like ciabatta) is ideal. Cut into cubes with the crust still on and process into crumbs. The size will range from dust to the size of peas, this is fine. Work in batches, then spread your bread crumbs over a lined baking sheet and dry in a preheated oven for 10-15 min. in a 200 degree oven. Do not toast! You can freeze any extra crumbs in a resealable bag.
-1 Tbs. chopped fresh parsley
-1 tsp. kosher salt
-1/4 tsp. ground black pepper
-1/2 cup of grated parmesan cheese
-Zest of one lemon, minced
Wet:
-2 egg whites
-2 tsp. cornstarch
-Juice of ½ lemon
Sauté Chicken in:
-3 Tbs. Olive Oil
Preheat the oven to 450 degrees Fahrenheit.
Prepare the chicken breast, cutting and pounding them to an even thickness.
-Trim excess skin and fat from chicken. Slice each breast half lengthwise down the center.
-Lightly pound each piece (in a plastic bag with a little water inside) to an even thickness.
Blend egg whites, cornstarch, and lemon juice with a fork in a wide, shallow dish; set aside.
Combine bread crumbs, parsley, salt, pepper, cheese and zest in a second wide, shallow dish. Crust the chicken. [Place the chicken in the wet mix, then move to the dry. I find it better to work with one hand in the wet, and one hand in the dry mix. Don’t worry if most of the crumbs come off, you should have plenty extra to place on top before sautéing.] Place on a wire rack to rest for at 20-30 min. to set crust.
Sauté chicken in olive oil in a large, nonstick, ovenproof skillet [If you don’t have this, or you don’t have enough room for both pieces, then move the chicken to a baking sheet lined with aluminum foil and bake in that after sautéing.] over medium-high heat for about 3 minutes, or until golden brown and crisp. Carefully turn with a spatula, and transfer the skillet to the oven to finish cooking. Roast chicken just until done, about 8 more minutes.
-Sage-Butter Sauce:
Makes about 1 cup
Total Time: 20 minutes
Sauté in 1 Tbs. of Unsalted Butter:
-3 Tbs. Shallot, minced (about 1 Shallot)
Add and Reduce:
-1/2 cup dry white wine
-1/2 cup heavy cream
-1/2 cup low-sodium chicken broth
-1 tsp fresh lemon juice
Whisk in:
-4 Tbs. (1/2 stick) cold, unsalted butter, cubed
Finish with:
-1-2 tsp. minced fresh sage, salt and pepper to taste (you may add cayenne for added spice)
Sauté shallot in butter in a small sauce pan over medium heat just until soft, 2-3 minutes.
Add wine, cream, broth and lemon juice. Simmer until reduced by half, 8-10 minutes.
Whisk in butter, 1 Tbs. at a time, stirring constantly. Do not add more butter until previous addition has melted completely.
Finish sauce with sage and seasonings. Keep warm in a hot (not boiling) water bath until ready to serve. Stir the sauce often.
This recipe is served with Roasted Potatoes with Garlic and Rosemary. It is a simple recipe that can be found anywhere. In basic steps, you just make about 2 pounds of Yukon gold or a red skinned potatoes and season them with salt, pepper, crushed garlic and minced fresh rosemary. Drissel with olive oil to coat the skin and roast in a 450 degree oven for about 30-45 minutes. Half way through, toss the potatoes, and finish cooking until they are cooked through, browned and crisp.
To serve this recipe, lay the chicken and potatoes on a plate, and laddle the sauce over chicken and serve immediately.
Red Meat:
Vegetarian:
Vegan:
