Happy Valentines Day!!!!
Tonight I made a special dinner for my wonderful husband, kids, my mom and stepdad. I was a bit worried because I was making about 8 things at once but somehow I pulled it off!
I do not eat seafood whatsoever but I do like satisfying my hubby's seafood cravings.
For the appetizer, I made Shrimp ....and forgot to take a pic OOPS! Cook in a table spoon of oil for 1 minute on each side. I pre-made a blend of butter (about a 1 1/2 tbl) 2 garlic cloves minced, 2 tbl fresh lemon juice mixed together. Add mixture once shrimp is cooked. Hubby loved it!
For Dinner, I made a Parmesan Crusted Chicken dish with Garlic Mashed Potatoes and fresh Green Beans.
Boy am I stuffed! I really don't know how I made it to dessert but save room because that too was AMAZING!
Okay.. here is the Parmesan Crusted Chicken
For the Chicken:
- 2 cups chicken broth
- 1 tsp. salt
- 4 lg boneless, skinless breasts
- 4 eggs beaten
- 1/2 cup all purpose flour
- 1 cup Japanese breadcrumbs (panko)
- 1 cup shredded Parmesan
- 1/2 tsp. salt
- 1/2 tsp ground black pepper
Lemon Chardonnay Butter Sauce:
- 1/4 cup butter (salted)
- 1/4 cup Chardonnay wine
- 2 Tbsp. lemon juice
- 3/4 tsp. granulated sugar
- Dash salt
- 1 1/3 cups heavy cream
- Light olive oil
- Garnish:
- 2 Tbsp. shredded Parmesan
- 4 tsp. minced sun dried tomatoes
- 4 Tbsp. thinly sliced fresh basil
directions
- 1. Make brine for chicken by dissolving salt with chicken broth in a medium bowl. Cover chicken breasts with plastic wrap and pound each one to about 1/2 inch thick with a kitchen mallet. If breasts are large, you can cut them in half. Add flattened chicken to brine. cover and chill for 3 hours. ( I didn't wait 3 hours on this last go around....didn't have that amount of time. I waited 30 mins while I prepared everything else.)
- 2. When chicken has marinated, remove the fillets from brine and dab with paper towels to remove excess liquid. Beat eggs in a medium bowl, and pour flour onto a plate. Combine breadcrumbs, Parmesan cheese, salt and pepper in another medium bowl. To bread the chicken, first coat each fillet with flour, then egg, and then the Parmesan mixture. Let the breaded fillets rest for a bit on a plate in your fridge while preparing the Chardonnay butter sauce.
- 3. Make chardonnay butter sauce by melting butter in a small saucepan over medium heat. Add wine and simmer 1 minute. Stir in lemon juice, sugar and salt and then add cream. Simmer on low heat for 10-12 minutes, until thicker.
- 4. Add enough oil to cover the bottom of a large saute pan, and heat over medium/low until hot. You can check the heat of the oil by dropping a bread crumb into it. If it starts to sizzle, your oil is ready. Saute each breaded chicken fillet in oil for 4-5 minutes per side or until brown. Remove fillets to a paper towel-covered plate until ready to serve. Serve each fillet with a couple of tsp of butter sauce spooned over the top. Pile a tbsp of Parmesan cheese on top of each fillet, followed by 1 heaping teaspoon of minced sun dried tomatoes, and a tbsp of basil.
ARE YOU READY FOR DESSERT??
Chocolate Danger Mousse Cake
Ingredients
1 (18.25 ounce) package Chocolate Cake1 (14 ounce) can SweetenedCondensed Milk2 (1 ounce) squares unsweetened chocolate, melted1/2 cup cold water1 (4 serving size) package instant chocolate fudge pudding mix1 cup whipping cream, stiffly whipped
directions
- Preheat oven to 350 degrees F. Prepare and bake cake mix as package directs for two 9-inch layers. Remove from pans; cool.
- In large mixing bowl, beat sweetened condensed milk and chocolate until well blended. Gradually beat in water and pudding mix until smooth. Chill at least 30 minutes. Beat until smooth. Fold in whipped cream. Chill at least 1 hour. ( In tonight's dinner case, I waited about 30)
- Place one cake layer on serving plate; top with 1 1/2 cups mousse mixture. Top with remaining cake layer. Frost side and top of cake with remaining mousse mixture. .
