Update on the Tres Leches cake: I decided not to make the icing. I was just too lazy to pull the mixer back out. And I'm rather glad I didn't. I've been slicing strawberries and laying them on top of the cake, and it's the perfect blend of sweet and tart. I love it! I've eaten half a cake all by myself! (Not that this is a bad thing by any means.) B and I even had cake and strawberries for breakfast yesterday. I figure it has all the same ingredients as french toast, give or take, and is therefore more nutritious than cereal. At least that's what I told myself as I was eating the cake. :)
So, last night I made Chicken Scallopine. No side, though. At least I made dinner. It was a relative success. I find myself wondering if my sauce isn't quite right because I'm substituting chicken broth for white wine. This is the second time I've made it and I find that it's just too runny. I'll have to experiment further to find the right mix of sauce ingredients. But it was well received. Eli liked the chicken. I never imagined he'd go anywhere near the scallopine part of the dish. Brayden tore up some chicken. And he ate the capers. Just the capers. Well, and the mushrooms. Although most of the mushrooms were consumed uncooked as I sliced them. I had to chase him off before he ate them all! I think next time I'll saute the mushrooms in butter before I add the other sauce ingredients. I love the taste that results when mushrooms and butter marry! I think it would add significantly to the dish. My favorite part of cooking this is pounding the chicken flat. You should have seen the look Eli gave me when he came into the kitchen to see what was going on! He thought I had lost my mind as he watched me go at the chicken with a hammer! (I don't have a meat mallet or a rolling pin, so I use the broad side of a hammer and it works great.)
I also prepped Blueberry Baked French Toast last night and cooked it this morning. I loved it, as usual. I've eaten half of it since this morning. Brayden liked it well enough, but I think I'll let him have plain ole cereal tomorrow. He just isn't liking these strange breakfast dishes as much, and as a result, he's getting cranky from low blood sugar and we have a bad morning. Anyway, love the French Toast. It's a bit unusual to make, but yummy! I love that the tartness of the blueberries keeps it from being overly sweet. Add some maple syrup and I'm in heaven. (BTW, I use about 3 times as many blueberries as the recipe calls for, which is 3 small boxes.)
Tonight is Savory Chicken Breasts. And B and I are making Forgotten Cookies for his teachers. You'll certainly want to come back for the cookie recipe! A family favorite for sure! (And I mean the ENTIRE family.)
Here are the recipes for the Chicken Scallopine and the French Toast:
PW’s Chicken Scallopine
1 pound linguine
6 boneless, skinless, trimmed chicken breasts
Flour
Salt & Pepper
2 tablespoons olive oil
4 tablespoons butter
12 ounces white mushrooms, sliced thin
1 cup dry white wine
Chicken broth (optional)
1 lemon
1/2 cup heavy cream (can use half & half)
1 heaping tablespoon capers
chopped fresh Italian parsley
Cook pasta according to package directions.
Flatten chicken breasts to uniform thickness. Salt and pepper both sides, then dredge in flour.
Heat butter and olive oil in a large skillet over medium heat. Fry chicken breasts until golden brown. Remove to a plate and set aside.
Throw mushrooms into the pan and stir. Immediately pour in wine, then squeeze juice of 1/2 to 1 lemon. Stir to deglaze the pan, then cook vigorously for 1 minute, until sauce reduces.
Pour in cream and stir, then add capers and parsley and stir. Turn off heat. Stir and add salt and pepper to taste. Don’t undersalt!
Place pasta and chicken on a platter and top with every last drop of sauce. Generously sprinkle Parmesan Cheese over the top.
Blueberry Baked French Toast
INGREDIENTS
1 Family Size Bag Stacy’s Pita Chips - Simply Naked
7 large eggs
2 cups whole milk
1/2 cup heavy cream
1/2 cup sugar
2 tablespoons vanilla extract
6 oz fresh blueberries (optional)
1/2 cup all-purpose flour
1/2 cup firmly packed brown sugar (use a little more)
1 tablespoon ground cinnamon
1/4 teaspoon salt
1 stick (1/2 cup) butter
DIRECTIONS
Grease 9 x 13 inch baking pan with butter. Pour in bag of pita chips and arrange evenly.
In a bowl mix together eggs, milk, cream, sugar, and vanilla.
Pour egg mixture over pita chips. Cover pan tightly with foil and place in refrigerator overnight, or at least six hours.
Preheat oven to 350 degrees. Remove pan from refrigerator. Sprinkle blueberries over the top.
Mix together flour, brown sugar, cinnamon, and salt. Slice butter and add to bowl, then use pastry cutter to cut the butter into the flour mixture.
Sprinkle flour mixture over the blueberries and make sure it’s evenly distributed.
Bake for 35 to 45 minutes, or until bubbly and golden brown. Chips on top should be crispy and crunchy.
Remove from oven and cut into squares. Drizzle with blueberry or maple syrup and serve warm.
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