TST:Chicken di Pana

Hello all!

It's seems like I haven't written forever!! Thank you to my sister Roz to pick up my slack-a-lackin' booty! So the other day I was sitting at work thinking about lunch-because really I'm all about food 24/7.  Burritos? Eh.  A sandwich?  Maybe a dang kesa-dilla?

Hm.

What really sparkled my fancy was CHEESECAKE FACTORY. 

{Cue in Angels:} Ahhhhhhhhh!

Mmmmmmm.

Food.  Glorious.  Food.

My favorite, ok one of my favorite dishes there is their Chicken di Pana.  Can you say DE-VINE?!  But I will admit, it is a little er, caloric?  So not wanting to spend that kind of dough for dripping oily goodness, I raced home to scour through my cabinets to see what ingredients I could find.  

I had everything I needed.  Can I get a BOO YA?!

I looked online and I didn't see a specific recipe geared towards my beloved dish, so I kinda made it up :)

I started with two or three spuds.  Chopped them into some cubes and left them to boil.  The Factory makes their mashed potatoes with red, I just made mine with good ol' Idaho taters, cuz that's what I had.

I took 3 nice big chicken breasts and put them in a Ziplock and pounded away until they were about 1/4 of an inch thin. Dipped them in buttermilk and then in bread crumbs. Spread some EVOO on a baking dish and set my oven for 350.  

{I ended up cranking up to 375 and then 400 later on cuz it was taking F-O-R-E-V-E-R.   I might have been a little anxious to eat it :} 

Approx. 30 mins should do her.

THEN: I whipped up a White Wine Butter Sauce.  

3 shallots, finely minced
1/4 cup white wine vinegar or muscatel wine {I used a white wine}
4 tablespoons butter
Pinch of salt (to taste)
1/2 teaspoon freshly chopped parsley
In a small saucepan, boil down shallots in vinegar or muscatel wine. Continue cooking over low heat stirring occasionally 15 minutes.
Allow to cool. Stir in parsley.
Whisk in some room temperature butter, stirring over low heat. Add salt, vinegar or muscatel.
Simmer five minutes.

Yum.  

{And yes, I do have wine in the house...just in case I'm having a bad day... bahah juuuust kiddin. 

It's to cook with only!

Call me a Jack, but it the key is to reduce!  And in return you get a really great flavor and no hangover in the morning. Promise. :}

While I'm cooking up the sauce, I checked my chicken, waiting {patiently} for it to become a beautiful golden brown and began cutting up some trees {a.k.a broccoli}.  And into a boiling saucepan they go!  Once my broccoli still has a nice bite to them I drain out the water and stick about a tbsp of butter then salt and pepper them and leave them on my warming burner.  

Drain your taters and dash them with whole milk, s&p and start mashing away.  I also added some garlic power and some cayenne pepper to give it a little heat. 

Drizzle your sauce on the bottom of your plate, then layer it with your creamy, fluffy, starchy-goodness taters, dark ,rustically, green broccoli and goldeny, brown chicken.

{Stomach growling for food yet?}

And Volia!

 

Betchya can't tell whose is who?  

Ok, ok.  Mine's the one on the bottom.  It looks totally professional, no? :}

Mmmmm. Now I'm hungry. 

Happy Tuesday ALL!