Tuesday, January 3, 2012

Chicken with Lemon Parmesan Cream Sauce

I have so much to update you on from our Christmas Vacation! The big event was my little sister's debutante ball we attended on the 28th. In my small town, girls are asked to be debutantes during their sophomore year of college. Then members of society, parents and friends throw you many fun parties during the summer, Thanksgiving and Christmas break and it ends with an introduction into society at the Crystal Ball. The women are presented at the ball and give a formal floor bow After the presentation we PARTY with food, drinks and live band. I was a debutante 7 years ago and now my baby sister is an "official" member of society, whatever that means... Unfortunately my camera was acting up the night of the ball so my pictures were terrible!

A few nights before the ball my mom and her friends hosted one of the parties, a "Rags to Riches" theme.
 The "Rich folk" food

 The "Poor Folk" food


 The girls were dressed in Riches, the boys in Rags...I didn't get many photos of the boys..
 My sister, mom and me
 Practicing her bow
 She looks like a princess!


 The only photo of hubby and I.
 Yes, you must wear elbow length, kid leather gloves too!

Trip down memory lane...me and my dad at my Crystal Ball.

Here is a great dish that I found on Pinterest! Of course I love everything lemon!

Chicken with Lemon Parmesan Cream Sauce

4 chicken tenders
2 eggs
1/2 cup flour
1/2 cup panko
1/2 pound fresh mushrooms
1 Tbsp capers
1 clove garlic
1 lemon, juiced
1 cup cream
1 cup chicken broth
salt and pepper
1/2 cup parmesan cheese
1 Tbsp olive oil
3 Tbsp butter

When making a sauce with this many ingredients it is easier to prep and measure everything so it is ready to go...you could burn the sauce if you are not careful.
Grate parmesan.
Prepare chicken batter station. I bowl with beaten eggs, 1 bowl with flour and 1 bowl with 1/4 cup parmesan and 1/2 cup panko.
Pound chicken to 1/4 inch.
Melt 1 Tbsp of the butter with olive oil in a skillet.
Batter chicken with flour, then egg, then bread crumbs. Brown in oil for a few minutes on each side.
Place in a baking dish and cook the rest of the way in the oven on 375 for 12 minutes.
Cook pasta if you would like some for your side!
Melt 1 Tbsp butter in same skillet you cooked the chicken. Add mushrooms to pan and cook until softened.
Add capers and garlic, cook for 1 minute.
Add chicken broth,
and lemon juice.  Simmer for 5 minutes.
Add cream and remaining 1 Tbsp of butter to sauce. 
Mix and simmer for 10 more minutes.
Turn off heat and add remaining parmesan to sauce.
Serve chicken over pasta and drizzle with sauce!



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