It’s What’s For Dinner

Even though I worked late tonight (didn’t get home until after 7:00 p.m.), I made a scrumptious dinner. It’s one of Robert’s favorites. He is always amazed at how quickly I can get dinner ready. Most of the dishes I prepare can be done from start to finish in half an hour or less. This one’s no exception.

Chicken Paesano

Two large skinned, boned chicken breasts, pounded flat
Flour, pepper and salt for dredge
Olive oil
Butter
12 oz. pasta, cooked and drained and lightly coated with a half a teaspoon of extra-virgin olive oil

Heat about a teaspoon or so of olive oil and a couple of pats of butter (or margarine) in a skillet. Mix flour, salt and pepper. Coat chicken breast pieces lightly with the flour mixture. Place in pan. Brown on one side (about 7-10 minutes) and turn and brown the other side. Chicken should be done after about 20-25 minutes.

Meanwhile, prepare sauce:

1 stick butter or margarine
Juice of one lemon
2-3 cloves garlic, crushed
1 egg (wash the egg before using)

In saucepan, melt butter. Add lemon juice and garlic. Stir until blended or until all the butter has melted.

Break an egg into a small container and beat until frothy. Pour a little of the butter/garlic/lemon juice mixture into the beaten egg and beat vigorously to blend and so the egg does not curdle. Then return the egg and butter mixture to the original saucepan. Stir continously over a very low flame or double boiler until sauce thickens. (About 3-5 minutes.)

Place chicken breast over a bed of pasta and pour sauce over. Garnish with a lemon wedge. Serve with a vegetable side dish or salad and some white wine (or Zinfandel if you are Acidman).

Cook’s Notes

You can substitute shrimp for the chicken breast for Shrimp Paesano. Just coat the shrimp and brown lightly in a pan as with the chicken breasts.

When introducing raw or beaten raw egg to a liquid, it’s always easier to bring some of the hot liquid into the egg, combine and then return all to the original mixture. Less chance of curdling this way.

When using raw egg in sauces, it’s always a good idea to wash the egg under warm running water first. (I read this somewhere a long time ago.)

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