Monday, March 2, 2009

Staying Home All Day?

If so, then this might be the recipe for you! This bolognese sauce, from Ann Burrell (really quirky new chef on the Food Network) took about 5 and a half hours from beginning to end. Was it worth it? I think so. This sauce had such a nice depth of flavor, plus anything with this much meat pleases the husband (I've been known to go days, and possibly even weeks w/out cooking meat for dinner). The great thing, is that it makes enough sauce for 2 boxes of pasta (I used a 13.5 oz box of whole grain spaghetti), so you can freeze half of it for another time if you want to!

The most important thing to note before trying this dish, which you'd definitely remember if you watch the Ms. Burrell make this on her Food Network show, is to be incredibly patient during the browning of the vegetables and then the browning of the meat. This is such an important step - so important in fact that Ann writes it into the recipe in all caps! Don't be tempted to rush through this like I usually am!!

James' Favorite

The meal presented here is probably one of James' all time favorite dishes, and one of mine too. I got this recipe from his mother, who used to make it frequently when we were dating. While it's not the healthiest recipe around (I close my eyes when I'm adding the butter), it's definitely worth the extra calories! We also had this dish at our wedding!

Chicken Francaise
Recipe courtesy my mother in law, Betty


  • 8 boneless chicken breast halves
  • 1 cup eggs, beaten (5 or 6 eggs)
  • 2 tbs. lemon juice
  • 1/4 cup chopped parsley
  • 1/4 tsp. salt
  • 1/4 cup white wine
  • 1 1/2 tsp. minced garlic
  • 2 dashes hot pepper sauce
  • 1/4 cup grated parmesan cheese
  • 1 tbs. olive oil
  • 1 tbs. butter
Wine Sauce:
  • 1/2 cup butter (1 stick)
  • 1/2 cup dry white wine
  • 1/4 cup lemon juice

Lightly pound chicken breasts to flatten. Dust chicken in flour and set aside. Make the batter by beating eggs briskly, then beating in lemon juice, parsley salt, wine, garlic, hot pepper sauce, and parmesan cheese. Coat skillet (non-stick works best) with olive oil and butter and place over medium high heat. Dip floured chicken pieces in batter, coat generously and place in heated skillet. Cook until golden brown on each side, about 5-7 minutes. Remove chicken from pan and drain excess fat. Make wine sauce. Melt butter in the pan, then stir in the wine and lemon juice. Return chicken to the pan, spooning the wine sauce over all and cook for about one minute longer. Serve Immediately (I also topped with some extra chopped parsley).

I served this with mashed potatoes and sauteed asparagus. Enjoy!