How many dinner recipes can you find that are delicious, nutritious, inexpensive, visually appealing and not too bad on the cleanup? Try this easy meal; it’s sure to impress your loved one and is elegant enough to serve to guests. Mike & I Just finished it and enjoyed every bite!
Ingredients:
Two boneless, skinless chicken breasts
1 cup milk
1.5 cups flour
1.5 cups total breadcrumbs or panko or mixture of both
1 tbsp chopped fresh parsley
4 tbsp olive oil
1/2 cup white wine
1/2 cup chicken stock
Salt & pepper
1 large clove garlic
2 large Idaho potatoes
1bunch fresh asparagus
1 ripe tomato
1/2 cup lite sour cream
1 tsp butter
1 box cook & serve chocolate pudding
Fresh strawberries, sliced
1/2 cup lite cool whip
Directions
Boil the potatoes until soft, drain, add salt to taste and 1/2 cup lite sour cream and 1 tbsp. butter.
Place the washed & trimmed asparagus in a baking dish, drizzle with olive oil & sea salt. mix with your hands to coat. Cook in the oven at 350 degrees for 20 minutes.
Place each chicken breast between 2 sheets of wax paper. Holding the handle of a rolling pin, gently pound the chicken to flatten it, then turn 90 degrees and pound again. rotating in this way, pound to 1/4" – 1/2" thick uniformly.
Set up 3 plates: one with the flour, seasoned with salt & pepper, one with the milk and one with the bread crumb/panko/parsley mixture. Heat 2 tbsp olive oil in a nonstick pan over medium high heat. Dredge the flattened chicken on both sides first in the flour, then in the milk, then in the breadcrumb mixture, pressing the mixture onto both sides of the chicken.
Brown each breast in 1 tbsp olive oil. When golden brown, after about 4 minutes, turn the breasts and brown the other side. remove chicken from pan. Add the garlic to the pan, adding a small amount of olive oil if needed. Cook for 30 seconds making sure not to brown the garlic. Add the wine and the chicken stock (1 tbsp can be substituted for the white wine) and cook until reduced slightly. Add salt & pepper to taste.
Plate the chicken, potatoes, asparagus and sliced tomatoes on the plate; pour sauce over chicken and potatoes and serve with a crisp chardonnay.
For dessert, serve the pudding with cool whip and strawberries. Use nonfat milk, it tastes great and has less fat. Serves 2.
