Gai Yang (Thai BBQed Chicken)

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This is a simple recipe from my go-to Thai cookbook, Thailand: The Beautiful Cookbook. Although traditional gai yang is barbecued (and there are gai yang variations in the book whose directions only give barbecuing instructions), this one is baked then broiled. Juicy, fragrant, delicious, simple. Nevan’s favorite!

Quick notes: I usually double the marinade while keeping the salt at 1 tsp, up the cilantro/ginger/garlic, and add some dried sliced red Asian chillies. Doubling the marinade also gives you extra sauce to put on the rice! Also, while the recipe calls for a whole chicken, I just buy the same weight in wings because everyone in the house seems to prefer it that way (plus, American chickens rarely come in such a low weight).

1 whole chicken, about 3 lbs, cut in half

Marinade:

1 tsp salt
4 garlic cloves, chopped
1 tsp white pepper
1 tbsp minced cilantro leaves and root (you may have to skip the root, as Americans rarely sell cilantro with it intact)
2 tbsp rice wine (or cognac or whiskey)
2 tbsp coconut milk
1 tbsp nam pla (fish sauce)
1 tsp chopped fresh ginger
2 tbsp soy sauce

Rub the entire chicken with the combined marinade ingredients. Allow to marinate for 15 minutes minimum. When I do wings, I put the wings and marinade in a casserole dish, coating the chicken well, and put them in the fridge until I’m ready for baking.

Bake at 350F for 45 minutes (I turn the wings over halfway through cooking) and then broil or grill for 10 minutes or until done and nicely browned.

Cut into serving sized pieces and serve with chili sauce. I like to serve this with steamed rice and stir-fried vegetables on the side.

For the vegetables, I threw together some leftover bell pepper, broccoli, carrots, onion, garlic, and basil with a little sesame oil and soy sauce… nothin’ fancy.

Sweet and Sour Chicken

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There are no Chinese places around our small town.  None.  I’ve seen a few buffet type places, but mama doesn’t do buffets, so I’ve been living sans Chinese food for close to two years.  That’s not right.  I make stir fry now and then but I decided to try a more authentic type of Chinese food.  This was really easy, not too sweet, light and fresh.  I subbed broccoli for yellow peppers.  You could certainly add more of your favorite veggies.

INGREDIENTS

  • 1 pound of boneless and skinless chicken thighs or breasts, cut into 1″ chunks (I used both)
  • 1 egg white
  • 1/2 teaspoon kosher salt (1/4 teaspoon table salt)
  • 2 teaspoons cornstarch
  • 1 10-ounce can pineapple chunks (reserve juice)
  • 1/4 cup juice from the canned pineapple
  • 1/4 cup white vinegar
  • 1/4 cup ketchup
  • 1/2 teaspoon kosher salt (1/4 teaspoon table salt)
  • 2-3 tablespoons brown sugar
  • 1 tablespoon + 1 teaspoon cooking oil
  • 1 red bell pepper, cut into 1 inch chunks
  • 1 yellow bell pepper, cut into 1 inch chunks (I used broccoli)
  • 1 teaspoon grated fresh ginger

Directions:

1. In a bowl, combine the chicken with the egg white, salt and cornstarch. Stir to coat the chicken evenly. Let sit for 15 minutes at room temperature or up to overnight in the refrigerator.

2. In the meantime, whisk together the pineapple juice, vinegar, ketchup, salt, and brown sugar.

3. Heat a large frying pan or wok over high heat until a bead of water instantly sizzles and evaporates. Pour in the 1 tablespoon of cooking oil and swirl to coat. It’s important that the pan is very hot. Add the chicken and spread the chicken out in one layer. Let the chicken fry, untouched for 1 minute, until the bottoms are browned. Flip and fry the other side the same for 1 minute. The chicken should still be pinkish in the middle. Dish out the chicken onto a clean plate, leaving as much oil in the pan as possible.

4. Turn the heat to medium and add the remaining 1 teaspoon of cooking oil. Let the oil heat up and then add the bell pepper chunks and ginger. Fry for 1 minute. Add the pineapple chunks and the sweet and sour sauce. Turn the heat to high and when the sauce is simmering, add the chicken pieces back in. Let simmer for 1-2 minutes, until the chicken is cooked through. Timing depends on how thick you’ve cut your chicken. The best way to tell if the chicken is done is to take a piece out and cut into it. If it’s pink, add another minute to the cooking.

recipe found here.

Street-Style Enchiladas Rojas

This is from Rick Bayless’ Mexico: One Plate at a Time. Dave wanted to make these for us but since he’s been sick and working as usual, time has not been on our side. I decided tonight was the night and with his permission, I made them instead.

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These are not your typical enchilada. The tortillas are not rolled with a filling; the sauce is dry, not wet. The tortillas are not soaking in a sauce while baking. One last surprise? No jack cheese. I was skeptical. Surely you cannot call these enchiladas! I made the sauce, tasted it, and made a face. I thought, “well, if it comes out terribly, I’ll just make sandwiches.” Good thing they were surprisingly delicious. Even Nevan, who I anticipated to not like the strong, dry flavor, muffled through a mouthful of food “MMMMM! I could eat these EVERY day!”. I think I still prefer your traditional saucy, rolled variety, but these were a nice departure from the common enchilada.

5 medium (2.5 oz) dried ancho chiles, stemmed and seeded
2 garlic cloves, peeled and roughly chopped
Salt
1/2 cup grated Mexican queso anejo or other dry grating cheese such as Romano or Parmesan
1 small white onion, thinly sliced
2 cups coarsely shredded cooked chicken, preferably grilled, roasted, or rotisserie
12 corn tortillas
Roughly 1/3 cup vegetable oil or pork lard
4 loosely packed cups thinly sliced romaine lettuce
1 1/2 tbsp vinegar (preferably cider vinegar)

I will try to keep the directions short.

Heat a dry heavy skillet over medium. Tear the chiles into flat pieces and toast them skin side up, pressing down with a spatula, until aromatic and lightened in color. Place them in a bowl and cover with 3 cups of very hot tap water. Place a small plate on top to keep them submerged, and allow to soak for 20 minutes.

Transfer rehydrated chiles to a blender and add 1 1/2 cups of the soaking liquid and garlic. Blend until very smooth, and if desired you may strain to smooth further (I skipped that, it was unnecessary). Add roughly 1/2 tsp salt, to taste. Pour the sauce into a pie plate. Note: the ancho chiles at my market came in a 2 oz. package, so I only used that much minus some of the water. I managed to just squeeze through 14 tortillas on that much, so if you can’t quite get 2.5 oz., don’t worry.

Heat oven to 350F. Toss your lettuce in the vinegar. Set out your grated cheese, warmed chicken, lettuce, and onions and get out a baking sheet or small casserole dish. Heat up a skillet over medium heat and add a tbsp of oil/lard. Once hot, dip both sides of the tortilla in the sauce and fry for about 20 seconds each side in the oil. Fold it in half and lay it on side side of the sheet/casserole dish. Cook the rest in the same manner, slightly overlapping the tortillas. Lay another layer of the folded, fried tortillas in the opposite direction on top of the first layer, and if you still have some extra, do another layer.

Place in the oven for 5 minutes to heat through. Remove from oven. Divide among four plates and top with chicken, cheese, lettuce, and onions. I also added sliced black olives, light sour cream, and a generous amount of The Pepper Plant, California Style (if you have never had it, you are missing out on this little known California secret: the world’s single greatest hot sauce. I’m serious: order it now. California Style is the best all around sauce… goes with everything). A healthy handful of cilantro would have been perfect, but I had none. Sad face.

These should be eaten right away. They don’t keep like traditional enchiladas because they’re dry. Enjoy!

Lemon Basil Chicken Salad

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I had some ladies coming over to work on a project so I wanted to provide them with a simple, easy lunch.  This is the first time I’ve used a Paula Deen recipe and I was very happy with it.  I made a few changes which are in parenthesis.  I ate mine on Honey Wheat Hawaiian rolls and Pete and Chloe had leftovers today as a panini.

Lemon Basil Chicken Salad

Ingredients

4 cups diced cooked chicken (I cooked 3 breasts with some broth in the crockpot the night before so I could just quickly use my tongs to shred the chicken.  Much better than cubed chicken).

1 rib minced celery (I don’t like celery so I used 2 finely sliced green onions)

1/4 cup chopped fresh basil leaves

1/4 cup slivered almonds (I used sliced)

1/2 cup sour cream (Substituted 1/2 c. plain greek yogurt)

1/2 cup mayonnaise

1 1/2 teaspoons fresh lemon juice

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Directions
In a medium bowl, combine chicken, celery, basil and almonds. In a small bowl, combine sour cream, mayonnaise, lemon juice, salt, and pepper. Add to chicken mixture, tossing gently to coat. Cover and chill.

Lemon Chicken with Herbed Rice

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Another new recipe from What Katie Ate: Recipes and Other Bits and Pieces.

1 cup all-purpose flour, sifted
3 tbsp smoked paprika
Sea salt and freshly ground pepper
2 x 7 oz chicken breast fillets, cut into bite sized pieces
3 tbsp butter, melted
Green chile slices, to garnish (optional – don’t skip it if you can handle heat, it made it tastier)

Lemon Sauce

1/3 c soy sauce
3/4 c lemon juice (next time I would reduce this to 1/2 or 1/3 cup)
1/2 c Italian salad dressing
Finely grated zest of 1 lemon
2 large cloves of garlic, peeled and crushed
Sea salt and freshly ground pepper

Herbed Rice

1 tbsp olive oil
1 small onion, finely diced
2 c basmati rice, rinsed and drained (I used long grain jasmine rice, but I can see basmati being better with this)
2 scallions, trimmed and very thinly sliced
Small handful of flat leaf parsley, finely chopped
Sea salt and freshly ground pepper

Preheat oven to 425F.

To make lemon sauce, combine all ingredients with a pinch of salt and pepper and chill in fridge for 30 minutes (or more… I made this far in advance).

Mix together flour, paprika, salt, and pepper in a bowl. Toss the chicken pieces in the seasoned flour, then place in a shallow casserole dish. Brush each piece generously with the butter, then bake for 30 minutes. Turn the chicken pieces over and pour the chilled sauce evenly over the top, then reduce the oven temperature to 200F and bake for another 30 minutes or until chicken is cooked through but still tender.

Meanwhile, to prepare the herbed rice, heat the oil in a medium saucepan over medium heat, add the onion and saute for 5 minutes until soft. Add the rice and stir to coat. Cook for 1 minute, stirring often, then pour in enough boiling water to cover the rice by 3/4 inch. Turn the heat down very low, cover with a tight fitting lid and leave to cook for 10-12 minutes (do not stir at all), then turn off heat and leave the pan to stand, covered, for 10 minutes. Once cooked, fluff the rice up with a fork. Add the scallion and parsley and season generously with salt and pepper.

Spoon the rice onto plates, top with chicken and sauce, scatter with chile and serve. Serves 2.

Final Thoughts:

I like things really lemony, but this was too tangy from either the lemon juice or the Italian dressing or both; however, the next day, it was perfect. I used a pound and a half of chicken, so I had added a little bit more lemon juice, but it was still too much the day of. As noted, I will cut this down next time and replace the liquid with additional soy sauce. Grated ginger might be good in the sauce as well, and a side of quickly sautéed snow peas or mustard greens would go well with this. It was a fairly simple dish, tasty, but didn’t wow me. That said, I’ve had way less impressive at decent restaurants. With some tweaking, this could be pretty good. I will have to think on it!

Teriyaki Chicken with Spinach

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The Man chose this meal.  It seemed too simple, too bland.  He found it in Men’s Health 1001 Muscle Meals.  I was pleasantly surprised that something so simple could still be quite the satisfying meal.  Honestly, I was worried that I wouldn’t like it so I may have served up a loaf of rosemary bread with olive oil for dipping as an appetizer.

Anyways, it was good, super healthy, and a quick meal to fix.  All three of us enjoyed it and it will probably become a bi-weekly meal.

Teriyaki Chicken

Makes 4 servings.  Per serving: 201 calories, 29 g protein, 8 g carb, 5.5 g fat, 657 mg sodium

2 tbsp soy sauce

1 1/2 tbsp honey

1 tbsp tomato paste

4 boneless skinless chicken thighs

A few sprinkles of garlic powder

1 tsp toasted sesame seeds (optional)

*If you have more than 4 thighs then you should double the sauce*

Directions:

Heat broiler to high.  Put soy sauce, honey, garlic powder and tomato paste in medium bowl and stir together.

Add chicken and turn to coat all surfaces.

Place chicken on foil lined pan under broiler.

Cook chicken until well browned, about 8 minutes.  Flip and brown the other side until cooked through, about 4 minutes.  Sprinkle with sesame seeds.

Spinach:

12 oz fresh spinach, stems removed

1/4 tsp salt

1/4 tsp sesame seeds

Directions:

Heat broiler.  Cut an 18″x18″ square of foil.  Spray with oil.

Put spinach on foil, spray with oil, and toss with salt.  Fold over and seal edges to form a well sealed pouch.

Cook until wilted, about 10 minutes.

Season with salt and pepper and top with sesame seeds.

 

Thursday: Knock-Kneed Chicken, Riced Potatoes, and Herb Salad with Maple Glazed Walnuts & Cranberries

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Sounds fancy right? Sounds like I toiled in the kitchen like a slave? In reality, with a little planning, this is a pretty easy meal. I tried to make this entertaining to read, as it’s a little long.

Here’s how I break it down. You can either:

1) Make the potatoes and glazed nuts while your chicken is roasting, or
2) Make the potatoes and glazed nuts in the afternoon and toss the chicken in the oven before dinnertime.

I always keep a ziploc bag of my glazed nuts in the pantry for easy tossed salad access, so I didn’t have to make those tonight  (there are an array of dirty jokes in this sentence, pick whichever one strikes your fancy). They are so delicious you will end up snacking on them as you cook, then swatting away your husband’s and children’s hands as you tell them they’re for dinner, and once they leave the kitchen you will secretly resume snacking on them. When someone comes back in and suspiciously asks “heeeey… what are you eating?”, you will say “Celery. Go away.”

Maple Glazed Walnuts with Cranberries

1.5-2 cups shelled walnuts, very roughly chopped into large chunks
1/5-1/4 cup dried cranberries, or whatever your walnut : cranberries ratio preference is
1/3-1/2 cup maple syrup – please don’t use golden syrup or anything god awful like that
a couple pinches of sea salt

Heat up a pan on medium-high and throw in your walnuts. When they are a little toasted and fragrant, pour in the maple syrup and salt and stir frequently with a rubber spatula until caramelized. Before you turn off the heat, toss in the cranberries and mix well. Remove from heat and continue stirring and keeping it broken up until cooled. That’s right, toss those nuts. Just like that. Yeeeaaah.

I like to assemble a mixed herb/spinach salad with sliced Honeycrisp apples or pears, a little crumbled Bleu cheese, a lot of these glazed walnuts and cranberries, and finish it off with Lucini’s Fig & Walnut Savory Balsamic Vinaigrette.

Jae’s Riced Potatoes

Large Russet potatoes, peeled and cut into thirds – as many as you need
Butter
Milk
Sour cream (lite is fine)
Cream cheese (lite is fine)
Parmesan cheese
S & P

I make the best mashed potatoes in my family, which is saying a lot considering the line of people I come from. My secret? Yep, lots of fats. I’m sorry, but you want orgasmic mashed potatoes? This is how it’s done. I don’t usually make it this fatty unless it’s for a special occasion like Thanksgiving or Christmas, but other times I will incorporate parts of this ingredient list. The cream cheese not only gives it a beautiful, sharp flavor, but also makes them appealingly white (I skipped it this time, which is why mine are yellow).

The key here is to do a lot of taste testing. If you actually try this, you will learn over time how to eyeball how much of each ingredient you will need.

Boil your potatoes until tender, but not falling apart. Place your best estimate of the rest of the ingredients in a large bowl and place your ricer on top. Using a slotted spoon, remove a piece at a time and rice away. Once you have riced all the potatoes, combined with a rubber spatula, being careful not to over agitate the potatoes. The reason for this is because the more you do, the more elastic and heavy you will make the consistency (thanks to carbohydrate molecules… this is the same reason you aren’t supposed to over mix pancake batter). In other words, don’t ever EVER put your mashed potatoes in a mixer. I will come hunt you down and feed your fingers to a blender for ruining perfectly good potatoes. Anyways, test and add whatever needs balancing.

If you’re making these in advance, let them cool when done, cover, and refrigerate. You can nuke them later, gently folding at intervals, or flash heat in the oven at 450F for approximately 5-10 minutes.

Knock-Kneed Chicken… or more properly referred to as Flat Roasted Chicken
(but what fun is that?)

A nice, petite, juicy, organic, free-range chicken, preferably left out for an hour or two
A buttload of fresh herbs like tarragon, sage, thyme, oregano, and rosemary
5-10 large cloves of garlic, skins intact, slightly squished
1 Meyer lemon (or half or all of a regular lemon if you can’t get a Meyer), sliced
Kosher salt and freshly cracked black pepper
Olive oil

Preheat your oven to 375F and place your rack in the middle position.

Remove all disgusting gizzards and excess fat or skin from the chicken, wash, and pat dry. Using poultry shears, have your significant other cut from the bottom cavity to the neck along side the spine (because ew, I don’t want to do that). You are not halving the entire chicken here, just cutting through along the back. Have said significant other wrap his/her fingers into the cut he/she just made, and while flipping it over so that it’s breast up, pull it open and flatten the chicken down. You may hear ribs cracking… yum. This will give the chicken the appearance of having knocked knees and a big ass, almost like it’s doing the chicken dance (and hence why I like to call it that). You can always roast a chicken the old fashioned way, but flat roasting in this fashion speeds up the roasting time a bit and makes it look cool. Hells yes to that.

In a pan or large casserole dish, line the bottom with parchment paper. Spread out the garlic cloves so that they will be under the chicken, and lay a bed of herbs and lemon slices down. I like to scrunch the herbs as I lay them. Rub a little olive oil on your mangled chicken, then sprinkle with a generous amount of salt and pepper inside the cavity and all over the skin. Lay it on the bed of herbs, garlic, and lemons. Lay a few more slices of lemon on top, and place a ton more herbs on top of the chicken, covering the lemon slices (otherwise they will burn). Think of it as making it a little garden bed and tucking it in for it’s final slumber (mwahaha).

Get that bird in the oven! She’s all dressed up and ready to party! Your cooking time will depend on the weight of your chicken, but I try to go with small chickens (4 lbs) that generally take 50-60 minutes. Crank up the heat to 400F for the last 15 minutes to brown the chicken more. Government sources will tell you to cook poultry to 180F at the breast (190F at the thigh), but any cook worth their salt will tell you FUCK THAT. That’s overcooked and you run the risk of dry breast meat, sucka! Down with big brother! It is actually okay to not have your poultry meat cooked to stark whiteness. I cook to 170-175F, or when the juices run clear and a little incision at the thigh to look at the meat satisfies me. I usually time for 45 minutes and check in every 10 minutes after that. If you go with 5-6 lbs, expect 1.5 hours.

When it’s done remove it from the oven, cover in foil, and allow it to rest for 10 minutes. She needs a little beauty rest after all that tanning, after all (actually, you’re allowing the meat to reabsorb some of the juices). Pick off all the now blackened herbs and lemon slices. Carve as desired and move the chicken to a serving plate. All that garlic you put in the bottom? It’s all roasted now and marinated in delicious lemony, herby, chicken fat goodness. Place the garlic cloves on the serving dish so you can eat them with the chicken or spread on some crusty bread, however you prefer it.

Leftover roasted chicken makes for awesome fried rice. That is usually what we have the next day 😉

Before:

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After:

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A shload of herbs:

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Thursday: Chicken with Forty Cloves of Garlic and Pommes de Terre

If I had to quickly rattle off a top three list of foods that make me ridiculously happy, I think it would go something like…butter, bacon, and garlic. Which is why Chicken with Forty Cloves of Garlic is one of my favorite things ever to make. I’ve seen several variations on this traditional French dish, but Smitten Kitchen’s version is my favorite for the following reasons:

  1. It has the simplest ingredient list — seven ingredients and you’re all set.
  2. Everything is cooked on the stove — no oven required.
  3. Because you cook the chicken in parts, it’s easy to just use specific cuts or pare down the recipe.

If you can’t/won’t buy pre-peeled garlic cloves, Martha Stewart has an amazing video on her website featuring a fast way to peel forty cloves of garlic.  Spoiler alert: you put your garlic bulbs in a metal bowl, cover it with another metal bowl, and then shake it like giant maracas for about five minutes until the cloves slip out of their skins.  Seriously, it’s magic.

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I usually serve this with couscous because Noah — my rice-hating boy — will actually eat couscous.  Plus it’s nice to have something to sop up all those lovely, lovely, garlicky pan juices.  I also usually serve this with a green veggie just to break up the monochrome (haricot vert with almonds is great because then I’ll also toss some almonds into the couscous for some extra texture) but I had some extra time today, some leftover beef broth, and another recipe that I’d been meaning to try and so today it was Pommes de Terre a la Boulangere.  Essentially, it’s potato gratin made with broth instead of milk.  The recipe calls for browning the onions for 15 minutes, but in my opinion if you’re going to spend 15 minutes cooking onions, then you might as well take an additional 15 minutes and caramelize the bastards.  If you are unsure how to caramelize onions, there is a great slideshow tutorial here.  And if you really want to nerd out over onions, you can read all about the science behind caramelization here.

 

Chicken with Forty Cloves of Garlic, serves 4
Source: Smitten Kitchen

Notes: I have made this recipe using all sorts of chicken — cut-up whole chicken; skin on; skin off; chicken breast and legs; breasts only — trust me…it all works. I also occasionally omit the butter and replace it with olive oil in order to lighten the dish up. I usually halve the amount of chicken but will leave the rest of the ingredients intact…because it’s just that good.

1 3- to 4-pound chicken, cut into 8 pieces, at room temperature
Salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
About 40 large garlic cloves
1/2 cup dry white wine
1/2 cup chicken stock or canned broth.

1. Season chicken liberally with salt and pepper. Place a deep, nonreactive skillet or Dutch oven over high heat, and add oil and butter. When fats are hot but not smoking, add chicken pieces skin side down and cook until skin turns an even, golden brown, about 5 minutes. Work in batches, if necessary, and carefully regulate heat to avoid scorching skin. Turn pieces and brown them on other side for an additional 5 minutes.

2. Reduce heat to medium. Bury garlic cloves under chicken to make sure they settle in one layer at bottom of skillet. Saute, shaking or stirring pan frequently, until garlic is lightly browned on all sides, about 10 minutes. Add wine and stock, scraping bottom of pan.

3. Cover and continue cooking until juices run clear when a thigh is pricked, 10 to 15 minutes more. Serve chicken with garlic and pan juices and, if desired, rice or sauteed potatoes.

Pommes de Terres a la Boulangere, serves 6
Source: French Food at Home

Notes: Four onions may sound like a lot but you’ll need them as they’ll shrink down quite a bit. Like I mentioned earlier, if you have the time I would highly recommend caramelizing the onions. I didn’t have any thyme on hand so I used herbs de provence, but I’m willing to bet that anything in that mixture — marjoram, thyme, oregano, rosemary — would work equally well.

3 Tbs. butter
1 Tbs. olive oil
4 onions, sliced
2 pounds potatoes, thinly sliced
Kosher salt and freshly ground black pepper
Fresh thyme sprigs, leaves picked
2 cups beef stock

Preheat the oven to 300 degrees F.

Melt half the butter with the olive oil in a saute pan, and gently fry the onions until soft and lightly golden, about 15 minutes. Spread half the onions in the bottom of a casserole. Lay a layer of sliced potatoes on top, season with salt and pepper, and scatter with thyme leaves. Build another layer of onions, then a final one of potatoes, and finally pour over the stock. Cover the pan with foil, and bake until all the liquid has been absorbed, 2 to 3 hours, removing the foil for the last hour if you like a crisp top.

Chicken Parmesan

Anyone who knows me knows that I’m not a big fan of Italian food.  It’s good and all but I never crave it, therefore, I rarely cook it.  A box of noodles could last a year in our house.  Before my health kick I used to swear by many Pioneer Woman recipes.  Now, not so much, but her Chicken Parmesan is not that bad health wise but scores high on taste.  Plus, it is one of Chloe’s favorite meals and since she’s sick I decided to make it for her.  This and lasagna are the only Italian foods that I cook and only because Chloe loves them.  Anyways, I cut the wine to ½ cup vs. the ¾ cup she calls for.  I certainly don’t use a 1/2 cup of olive oil, rather just enough to coat the pan.  I also leave out the noodles since we are fine without them and would rather consume our carbs in bread form.

Chloe and I paired ours with a caprese salad as I had some basil that needed to be used.  Pete ate mixed greens.  Dude doesn’t like cheese unless it’s cooked.  Freak.

Ingredients

4 whole (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat (I just buy thin breasts)

1/2 cup All-purpose Flour

Salt And Pepper, to taste

1/2 cup Olive Oil

2 Tablespoons Butter

1 whole Medium Onion, Chopped

4 cloves Garlic, Minced

3/4 cup red wine

3 cans (14.5 Oz.) Crushed Tomatoes

2 Tablespoons Sugar

1/4 cube Chopped Fresh Parsley

1 cup Freshly Grated Parmesan Cheese

1 pound Thin Linguine

Instructions

Mix flour, salt, and pepper together on a large plate.  
Dredge flattened chicken breasts in flour mixture. Set aside.

At this time, you can start a pot of water for your pasta. Cook linguine until al dente.

Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.  
Remove chicken breasts from the skillet and keep warm.

Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom.  Allow wine to cook down until reduced by half, about 2 minutes.

Pour in crushed tomatoes and stir to combine.  Add sugar and more salt and pepper to taste.  Allow to cook for 30 minutes.

Toward the end of cooking time, add chopped parsley and give sauce a final stir.

Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated.  Add more cheese to taste.

Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.

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