The Sophisticated Gourmet by Lois Mead

Final heat-up in the skillet, which will be bubbling lightly, add the parsley and stir in lightly, simmer for about 15 minutes while you are preparing the rest of the meal.

Ladle the sauce anywhere you wish; over pasta, over chicken breasts, lightly over garlic-roasted potatoes, over fried eggplant slices, even lightly over a firm fish, pork shops, etc.

Pollo Parmagiana - Without The Problems!

A classic entree, simplified. Try your best to sing "O Sole Mio"-at least the first three works-loud enough for your neighbors to hear!

4 servings, or 2 meals for 2

Ingredients

• 2 Chicken Breasts, skinless, boneless; cut through their thickness to form four pieces. (Use your very sharp knife, cutting parallel to your work board; press down lightly with your free hand to stabilize the breast as the knife goes through it smoothly.)

• Italian-style Bread Crumbs

• Cooking Spray

• 2 ounces Capellini Pasta per portion.

• Red Pasta Sauce for two or four

• Freshly grated Parmesan Cheese

• 2 Lemon Wedges

Preparation time: 25 minutes

Give your skillet a spritz of cooking spray and heat it quickly.

Dredge the sliced chicken breasts in the Italian bread crumbs (you do not need the egg wash for the crumbs to adhere!)

When the skillet is very hot, add the breasts; turn heat down to medium. (Your skillet will hold four sliced breasts; if you're cooking ahead to another meal, use a second skillet.)

Start the water boiling for the pasta.

Turn the breasts over every 2-3 minutes for no more than 15-18 minutes.

Cook the Capellini pasta for about 2 minutes after the boil, drain, portion out on the plates.

Add the breasts to the plates; squeeze the juice of a lemon wedge onto each breast.

Add the sauce on the pasta, a bit spilling onto the breasts.

Sprinkle the Parmesan over everything.

Note: I personally used American Beauty brand pasta rather than the "unheard of in Kansas" brand Capellini.

Corn All Jazzed Up!

2 Servings

Ingredients

• Portions (2 big handfuls) of golden corn kernels, frozen

• One-half handful of Green Beans, frozen

• Margarine or Butter

• Peanut Sauce (recommended: Bangkok Padang brand, House of Tsang)

Preparation time: 6 minutes

Boil water, about 2" deep in a medium-sized, lidded pan

Put corn and green beans into the boiling water, cover, lower heat to medium.

Set timer for 5 minutes.

Drain off water into a colander; return corn and beans to the hot pot; add margarine or butter and four or five shakes of the Peanut sauce; stir around; replace lid. Put the pot aside, half-on the turned off burner.

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BIO:

Lois Mead is an Editor for The 1001Recipes2Send.com Recipes Database. Become a member to receive the weekly newsletter alert:
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