The format is much like when I’ve done Foodie Pen Pals. But instead of filling a box with foodstuffs, I sent a cookbook to a food blogger and received one in return.
So the first thing I did was read the back cover. And let me say that I never imagined cooking from, let alone owning, a cookbook authored by a woman who writes for sites like AmazingMoms.com, Go-Mom.com and BlueSuitMom.com. That’s not a dig—it’s just a fact that my lifestyle is so dissimilar from that. I don’t know the first thing about mommying.
HOWEVER, the back of the cover read as such:
At Home in the Kitchen represents a fresh, new approach to cooking…the book is filled with recipes and tips designed to help busy working women (particularly executives, who have little time available for planning and executing complicated, exotic dishes) prepare exciting, excellent meals every day.
OK, that sounds like that could be in my wheelhouse–as a busy, working woman. Also, I love the bizarre alliteration with all that ‘ex.’ I do wish that my life were more exotic, exciting, excellent, and executive!
Anyway, I was expecting this sizable (almost 400 page) cookbook to provide some great, quick, throw-together-easily dinners. But after perusing the book it seemed like so many recipes ended with phrases as such:
Preparation time about 45 minutes
Preparation time one hour
Preparation time 25 minutes plus baking
Well, this doesn’t jive for me–as a busy, working woman, who goes to the gym after work when she is not out socializing and being all-around fabulous at happy hours. I am an international party girl, after all.
I need some quick shit.
I selected the recipe for Pan Chicken with White Wine “Gravy” because it said that the preparation time was “about 30 minutes.” The preface for the recipe reads:
Chicken any way you prepare it is an excellent mid-week meal. This dish holds well when you are trying to balance several different schedules. Serve it with lightly buttered egg noodles or yellow rice and a tossed veggie salad.
Plus, the recipe includes two of the best things to ever happen to Planet Earth: White wine and Old Bay.
Winner winner chicken dinner!
Let’s see exactly how long this dish took to prepare, shall we? At the beginning of my 30 minutes I started with nothing but an empty sink and a glass of Pinot Grigio…
Pan Chicken with White Wine “Gravy”
- 4 boneless skinless chicken breast halves (6 oz each)
- 1 cup all-purpose flour, divided 1/2 cup and 1/2 cup
- salt and freshly ground pepper
- 2 large eggs
- 1/2 cup corn flake crumbs
- 1 teaspoon OLD BAY SEASONING
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes
- 3 tablespoons olive oil
- 1 tablespoon butter
- 1 bunch green onions, including tops (approx 1 cup)
- 3/4 cup WHITE WINE
- 1 1/2 cups chicken stock
- 1 teaspoon prepared mustard
- 1 teaspoon all-purpose flour, mixed with cold water
- 3 tablespoons garlic chives
1. Rinse chicken breasts and pat dry. Place chicken between 2 pieces of plastic wrap and pound to 1/4-inch thickness, using a meat mallet.
2. In a shallow bowl, place 1 cup of the flour. Season with salt and pepper.
3. Whisk the eggs with 2 tablespoons of water in a second bowl.
4. In a third bowl, combine the remaining 1/2 cup flour with the corn flake crumbs and the seasonings.
5. In a skillet, heat the olive oil and butter on medium high heat.
6. Dip the chicken breasts into the flour, followed by the egg and then into the seasoned flour and corn flake crumb mixture.
7. Place each one in the skillet and brown on both sides, about 3-5 minutes per side. Remove the breasts to a platter and keep warm in a low heat oven or a warming drawer (note: who the hell has warming drawers? Aside from Martha Stewart, of course).
8. Add the chopped green onions to the pan and cook until softened.
9. Pour the white wine into the pan and deglaze by scraping and stirring the browned bits from the bottom. Add the chicken stock to the pan and reduce for 5 minutes over medium high heat. Add the mustard and stir thoroughly. Helpful hint! At this step you may thicken the sauce with a thin flour pasted (flour mixed with cold water) to give it a gravy consistency.
10. Add the chopped chives and season with salt and pepper.
So not only did this chicken dish take 50 minutes from start to finish, the dishes took an additional 20 minutes to wash (because I do not have a dishwasher). There were a lot of dishes and pans involved here:
And if this was too much for me and the only living thing in my house that needs any attention is Brian (and he doesn’t want it), I cannot imagine trying to do this if you had kids about.
And no down time.
BUT! This was a good recipe. It was an easy recipe. It just wasn’t a fast recipe. The corn flake coating with the red pepper flakes, paprika and Old Bay was choice. But there has to be a quicker way to make this. I think that if I bought the already thin-sliced chicken tenders and doctored up some Shake n’ Bake with the spices (and perhaps some crushed corn flakes), maybe I could speed this up a bit.
Anyway, go check out some of the other blogs that participated in the swap. You might find something you like! And if you are interested in joining in on the next one, click HERE.
A Baker’s House
An Edible Mosaic
Blue Kale Road
Blueberries And Blessings
Cheap Recipe Blog
Confessions of a Culinary Diva
Create Amazing Meals
Culinary Adventures with Camilla
Done With Corn
Eats Well With Others
Flour Me With Love
From My Sweet Heart
Great Food 360°
I’m Gonna Cook That!
Je Mange la Ville
Karen’s Kitchen Stories
Olive and Herb
OnTheMove-In The Galley
Our Best Bites
Paleo Gone Sassy
poet in the pantry
Rhubarb and Honey
Rocky Mountain Cooking
Shikha la mode
Spoonful of Flavor
Tara’s Multicultural Table
The Not So Exciting Adventures of a Dabbler
The Suburban Soapbox
The Whole Family’s Food