i can bake, and by "i can bake" i really mean i can turn on the oven to 350 degrees and carefully place break-and-bake cookies in a straight line onto a cookie sheet. and, voila! in approximately 9 minutes you have freshly-baked cookies! (please don't shamefully shake your head in disdain, i'm just being honest here, and my cookies still end up pretty damn good.) clearly, i'm no betty crocker and i'm certainly no ace of cakes, though that's not really my goal. quite frankly, when it comes to cooking, there's nothing "domestic" about me. i'm worried i'm going to make a bad wife and mother one day.
in order to overcome this, i have recently begun perusing various cooking blogs and cooking websites. (seriously, on virtually all of the blogs i read, the women cook. wtf? i guess i'm not a "good" woman.) i'm wanting to make a "binder" cookbook and i figured i better start off simple and easy, so i checked out the food network's "quick and easy" section and this is what it gave me:
seriously, you've got to be kidding me?! a big pile of sausage and onions. really? that's the food network's idea of a good "quick and easy" dinner. that looks disgusting and would give anyone problems in the bathroom for days.
clearly, the food network is not all it's cracked up to be so i googled "easy chicken dishes" and eventually came up with this little number... chicken scallopine over broccoli rabe. i only understand three out of those five words (chicken, over, and broccoli) so we'll see how this turns out. it was apparantly under "15-minute chicken dishes." (we'll see...)
1 tablespoon olive oil
1/3 cup Italian-seasoned breadcrumbs
1/4 teaspoon black pepper
4 (6-ounce) skinless, boneless chicken breast cutlets
1/2 cup dry white wine (or not)
1/2 cup fat-free, less-sodium chicken broth
3 tablespoons fresh lemon juice
1 teaspoon butter
1 pound broccoli rabe (rapini), cut into 3-inch pieces
2 tablespoons chopped fresh parsley
2 tablespoons capers, rinsed and drained
4 lemon slices (optional)
- heat oil in a large nonstick skillet over medium-high heat.
- combine breadcrumbs and pepper in a shallow dish; dredge chicken in breadcrumb mixture. add chicken to pan; cook 3 minutes on each side or until done. remove from pan; keep warm.
- add wine (hell no), broth, juice, and butter to pan, scraping pan to loosen browned bits. stir in broccoli rabe; cover and cook 3 minutes or until broccoli rabe is tender. stir in parsley and capers. serve chicken over broccoli rabe mixture. garnish with lemon slices, if desired.
i'm allergic to wine (i know, blasphemous. but seriously the stuff will kill me.) so i had to tweak the recipe just a bit. i'll let you know how it turns out and if i'm a domestic failure.