I’m going out with a bang this week. Normally Fridays are my What I Ate series but I’ve been traveling, and I’m super backlogged. I have a super exciting weekend of food coming up and I’ll kick it off with a big time Friday post! It is a bit delayed but without further ado, I give you my 1st wedding anniversary dinner! Ta-da!
We went to Portland for the weekend and ate, walked around, shopped, checked out some lighthouses, and swam in the hotel pool (check out how adorable it is!). When we got home I decided to make our wedding meal for dinner! Of course we had to eat our frozen slice of wedding cake too!
I made chicken francese, blue cheese mashed potatoes, and green beans. It turned out great!
I drew the line at making squash veggie rings like the wedding venue had.
(adapted from Epicurious)
4 large skinless boneless chicken breast halves
1/2 cup vegetable oil
1 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon black pepper
3 large eggs, whisked
1/2 stick (1/4 cup) unsalted butter
1/2 cup dry white wine
1/2 cup low-sodium chicken broth
4 tablespoons fresh lemon juice (plus sliced lemon for garnish)
1/2 cup chopped fresh flat-leaf parsley
Place chicken breasts between 2 sheets of plastic wrap and gently pound chicken with flat side of a meat pounder (or with a rolling pin, canned goods, or cast iron skillet) until 1/4 inch thick.
Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking.
While oil is heating, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl.
Dredge chicken, in flour mixture, shaking off excess
then dredge in the eggs in another shallow bowl
When oil is hot, fry, turning over once, until golden brown and just cooked through, about 4 minutes total.
Transfer to a plate lined with paper towels and keep warm in the oven (at 200-degrees). Fry remaining chicken in same manner.
Pour off and discard oil, then wipe skillet clean and heat butter over low until foam subsides. Add wine, broth, and lemon juice and boil, uncovered, stirring occasionally, until sauce is reduced to about 1/2 cup, about 6 minutes. (Do you know the trick of squeezing lemons upside down so you don’t drop any seeds in?)
Stir in parsley and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon sauce over chicken and top with lemon slices.
It was good. I added some more lemon juice before serving because it got too sweet for me. I also had way too much parsley so I chopped it all and froze the leftovers in ice cube trays with a splash of water. Next time I need parsley I have small servings in the freezer! I also zested some lemon into the sauce too.
I had every intention of doing half mashed potatoes/half cauliflower but I was zipping around to get everything done at the same time and I totally forgot. I mixed in some butter, milk, and blue cheese dressing. The blue cheese flavor was light but great. I think the salad dressing was a good use when I didn’t have other plans for blue cheese before jetting away on a work trip.
Now, the cake. Our frozen slice ‘o cake wasn’t nearly as gross as I thought it would be. I never eat wedding cake at weddings, but we haaaad to have one. I actually loved our wedding cake (when I ate it the next day). The frozen one moved with us and everything. We each ate a bite or two and then somebody, whose name starts with J, ate the rest of the piece of cake later too.
It was a great celebration and we have lots to celebrate. Good thing I have a year to come up with the next themed anniversary dinner!