Tag Archives: Chicken

Baby Boom: Chicken Breasts with Lemon and Parsley

25 May

It’s an exciting time here at For Antonina HQ, as the Roberts family awaits the arrival of Gia’s baby sister who will be here in August.  Having never been pregnant, I don’t know how these ladies do it.  I recently traveled with a dear friend (due in just a couple of days!) and she could not eat ANYTHING.  I cannot confirm if this is because she’s being cautious, or her doctor is a nutjob.  Seriously.  Certain cheeses, meats and fish were nixed and the poor woman was hungry all the time.  Luckily we consumed plenty of vodka to calm her down.  Ba da bing!  Kidding!

I did discover that lean chicken is a staple of the pregnant person’s diet, so in honor of Baby Girl Roberts, I give you a simple chicken recipe from page 158.  It doesn’t skimp on the butter, but, eh, if you can’t drink, you might as well have a smidge of fatty fun.

Rose pregnant with Tony, 1975

Tony’s wife Sara, yesterday (with Gia cameo)

CHICKEN BREASTS WITH LEMON AND PARSLEY (Serves 4 to 5)
1T vegetable oil
5T butter
3 whole chicken breasts, pounded and filleted
Salt to taste
Freshly ground black pepper
Juice of 1 lemon
3T fresh parsley, chopped
1 lemon, thinly sliced

Heat oil and 3T butter in skillet over medium to high heat.  Saute chicken fillets on both sides very briefly; two minutes at the most.  Add lemon juice to skillet and turn heat to medium.  Loosen cooking bits from pan, adding 1-2T water if necessary.  Add parsley and remaining 2T butter.  Lower heat and add chicken, turning over in sauce to coat.  Transfer to serving platter with juice from skillet.  Garnish with sliced lemons.

We used to eat this all the time while I was growing up, usually with Rice-A-Roni (the San Francisco treat).  So I think rice would make an excellent side dish, even if you make it fresh and not from a box.  Add your favorite vegetable on the side and boom.  Baby boom.  Mangia!

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Winter Warmer: Chicken a la King

19 Jan

It’s supposed to rain in Los Angeles this weekend.  And I hear there was hail (and tornado sirens!) in St. Louis this past week.  It’s snowy back in Boston (where I lived once upon a time) and cold and cruddy in Pittsburgh (another former home base).  Weather-wise, I have it pretty good here in Southern California, and I never miss the snow.  But I do miss the excuse to hunker down with some good, old-fashioned comfort food.

This isn’t Italian, but it is something my mom used to make for my family all the time during the dark days between autumn and spring.  It is super-duper old school.  Which means you have to do old-school things before eating.  Play outside, make snow angels, admire your snowmen, and so forth.  Then, pull off your parkas, get into the kitchen and cook up something warmly winter-appropriate.  Mangia!

Rose and Annette show off their masterpiece

CHICKEN A LA KING (Serves 6)
1/2C finely chopped onion
1/4C finely chopped green pepper
2t butter
1 8oz. package cream cheese, softened
1 10 1/2oz. can cream of mushroom soup
1 4oz. can sliced mushrooms, undrained
Dash freshly ground pepper
2C cooked chicken, diced
2T dry sherry
6 large biscuits (homemade or heated)

Saute onion and green pepper in butter.  Blend in cream cheese, soup and pepper.  Stir in cooked chicken and mushrooms.  Heat to boiling and add sherry.  Serve over hot biscuits.