For a quick meal at night we usually will do Chicken and Broccoli.
- Boil pasta until al dente.
- Drain and shock with cold water.
- Set aside.
- Season a cup of flour with salt and pepper.
- Chicken breast
- Cut into 1 inch pieces
- Season with:
- Garlic Powder, about 1 tbsp
- Salt
- Pepper
- Oil
- 3/4 cup vegetable oil heated in a heavy bottom pan to approximately to 350F.
- Set up your station so you can quickly batch fry the chicken.
- How to test if the oil is ready?
- Place 1 piece of floured chicken in the oil, if it sizzles, the oil is hot enough. If not, then let the oil heat up further.
- Take the chicken and dredge each piece in the seasoned flour mixture.
- Place the floured chicken in the hot oil. Make sure not to crowd the pan.
- Cook until the flour is a light golden brown on each side.
- Remove from the pan and place on a paper towel to remove excess oil.
- Continue until all the chicken has been cooked.
- Broccoli
- Cut up broccoli into 1 inch pieces.
- Saute the broccoli in large pan with 1 tbsp of olive oil, until softened.
- Deglaze pan with 1 cup 1/2-and-1/2.
- Add and mix in the chicken and bring sauce to a boil. The flour on the chicken will help thicken the sauce.
- Add 4-6 ounces of parmigiano reggiano cheese, stir into the mixture.
- Add pasta.
- Cook for an extra 2 minutes to heat the pasta.
- Sprinkle with a little more cheese.
- Dinner is ready.
Looks real good. I will try it.
If you have questions or suggestions, please feel free to submit them through this blog.