Welcome and thanks for visiting our Blog. This is our first post on a blog that neither us really knows is going to take us, but we are both up for the challenge.
So what is Kitchen Catastrophes?
Well the name really says it all. We are two friends, who both share one common disadvantage:
We can't cook.
I suppose in our defense it's more that we are afraid to cook and really don't enjoy it. We struggle with day to day meals, planning our shopping lists, remembering all the ingredients, and really just starting the entire cooking process. We do love food and really do want to be good cooks, so we have set out on this mission together.
Kitchen Catastrophes started as a joke between friends really and how it would be funny to document how we learn and try to cook. Well today the joke turned into a real life blog, and one that we hope will grow and develop over time.
We are excited to share both our failured and those rare successes in the kitchen, document new recipes, share the recipes and foods we love, ask for advice from our friends and followers and most importantly learn a little something about the kitchen.
Stay Tuned.
Sunday, March 7, 2010
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Chicken Francese (over thin spaghetti or spinach)
You need:
6 chicken breasts - thin, 1 cup flour, 2 eggs - beaten, 1/4 stick of butter, 1/4 cup olive oil, 12oz. chicken broth, 2 oz. white wine, 2 oz. lemon juice, parsley, black pepper
Steps:
1. Dip THIN breasts in flour, then into eggs
2. In large skillet, saute breasts in olive oil until golden
3. Drain oil. Add butter and 1 tablespoon flour, wine, lemon juice, parsley (teaspoon), black pepper (teaspoon) and chicken broth
4. Simmer 15 minutes
5. Serve over spinach or thin spaghetti
Serves: 4-6
Yum! This is awesome and pretty easy! My only issue is I haven't quite managed to keep all the breading on...some of it falls off and I don't know why. LOL. It still tastes quite good though!
Thanks so much for sharing Lauren. This is one of my favorite dishes to order out I will have to try to make it at home.
One trick I have learned with breading anything is to "double dip" and it stays on better... so dip it in the flour, then the egg, then the flour again then the egg again. Might help it stay on!
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