Pappardelle with Mushrooms, Peppers, and Prosciutto
This hearty pasta dish combines a mix of fresh and dried mushrooms for a double dose of umami flavor. A sprinkling of crispy prosciutto is optional but oh, so good.
Tag: main course
Potato, Leek and Broccoli Soup
Potatoes, Leeks, and Broccoli come together for a creamy, dreamy soup, no dairy required. This soup is rich & luscious; perfect on a chilly day served with some warm bread.
Chicken Thighs in Mushroom & White Wine Sauce
This is a delicious rustic dish that I create with lots of sauce so I can serve it with buttery noodles or rice. It’s also good served in a bowl with some crusty bread; you decide. You can certainly cut down on the sauce if you want but oh, why would you want to?
Chicken Thighs in Garlicky Mushroom & White Wine Sauce Recipe
- 2 tablespoons olive oil, divided
- 6 chicken thighs
- Salt and pepper
- 3 large shallots, cut in half and sliced thin
- 6 large cloves of garlic, chopped
- 1 lb. baby portobello mushrooms, sliced thin
- 3 tablespoons flour
- 1/2 cup white wine
- 1 3/4 cup chicken stock
- 1/4 teaspoon crushed red pepper flakes
- 4 fresh sage leaves, chopped
- 1 1/2 tablespoons chopped fresh thyme
- 1 tablespoon chopped fresh parsley
Directions
Preheat oven to 350°
- Heat 1 tablespoon olive oil over medium-high heat in a large skillet
- Season chicken on both sides with salt and pepper
- Add 3 chicken thighs, skin side down, to pan and brown until golden, about 4 minutes
- Turn chicken over and cook for 3-4 minutes more
- Transfer chicken to a plate
- Add the remaining tablespoon of olive oil
- Repeat with remaining 3 pieces of chicken and then transfer to the plate
- Reduce heat to medium
- Add shallots and garlic and stir, cook for 1 minute
- Add mushrooms and stir well, scraping the bottom of the pan as you stir
- Cook about 5 minutes, stirring occasionally, until the mushrooms begin to release their moisture
- Sprinkle flour over the mushroom mixture and stir well
- Cook for another 5 minutes or until the flour starts to brown on the bottom of the pan
- Increase heat back to medium-high and add wine, scraping pan while stirring, for 1 minute
- Add the broth, stirring well and continue scraping the pan
- Stir in pepper flakes and herbs and remove from heat
- Transfer the chicken back into to the sauce, skin side up
- Place in preheated oven cook for 45 minutes, uncovered
Again, I especially love this served with a side of buttery noodles; it’s comfort food at its finest.
This works great with chicken thighs because the dark meat just adds to the flavor and also doesn’t dry out as fast as chicken breast does. Can you make this with chicken breast? Of course! If you do want to use chicken breast, I recommend using skin-on breasts. Also, be sure to cut the oven time down and realize that the sauce isn’t going to have quite the same flavor.
You can also make this with white mushrooms but again, portobello mushrooms are going to be a richer flavor. You can also omit the wine altogether if you prefer or sub in some additional chicken stock.
Don’t have shallots? A thinly sliced white onion will work.
If you’re craving a rustic, flavor-packed chicken dish, this is a delicious solution. Enjoy!
Pasta with Cherry Tomato and Basil Sauce
If you’ve got an abundance of cherry tomatoes, this quick & easy sauce is divine. Anchovies are optional but they add delicious umami & you really won’t taste them. Enjoy!
Pan Seared and Oven Roasted Filet Mignon
If you ever wanted to know how to cook filet mignon without a grill, I’m about to show you a perfect way to do it. I’d love to tell you that I’m a die-hard grilling machine who pulls out the grill in the dead of …
Crispy Panko Crusted Pork Chops
This panko-crusted pork cutlet recipe one of those recipes that’s so easy and delicious that I can’t help but share it. It’s certainly not an overly unique recipe but sometimes the classics are the best way to go, no?
I prefer to add the seasonings directly to the pork chops and not mix them in with the flour, eggs, or breadcrumbs so that I know the chops are seasoned evenly. The panko breadcrumbs offer a much crispier crust than regular breadcrumbs and I prefer to use whole wheat panko on these over white.
Whatever you do, don’t skip the refrigeration step after breading the chops because this not only helps the seasonings work a bit of flavor magic but refrigerating them also helps the breading adhere better when cooking them.
Some people prefer to oven bake their breaded pork chops and though I’ve done them this way, I still prefer the old-fashioned way of pan frying them. If you have the oil properly heated and are sure to blot them on paper towels after frying them, there’s very little additional oil involved.
Easy Panko Crusted Pork Loin Chops Recipe
- 4 boneless pork loin chops, excess fat removed
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 cup
all purpose flour - 2 large eggs, beaten in a wide shallow dish
- 1 cup whole wheat (or white if you prefer) panko breadcrumbs
- 1 cup canola or vegetable oil
Directions
- Blot chops dry with paper towels
- Use a meat tenderizer to pound the chops on each side to about 1/2 inch thick
- Season on each side with salt, pepper, garlic powder, and onion powder
- Spread the flour and breadcrumbs out on separate plates
- Dredge one chop through the flour on each side until it’s well-coated and shake off any excess
- Dredge the floured chop through the beaten eggs until it’s coated and let any excess drain off
- Place the chop on the breadcrumbs, gently pressing it in, coating it on both sides until well coated and shake off any excess.
- Place the finished chop on a plate and repeat with the remaining chops
- Refrigerate the coated pork chops for one hour
- In a large skillet, heat the oil over medium heat. I don’t bother with a thermometer, I just heat it for a few minutes, pull off a small piece of the breading and when it sizzles and jumps to the top, you’re ready to roll
- Place 2 chops in the pan and fry for about 4 minutes per side, rotating the chops in the pan halfway through on each side so that they brown evenly
- Remove with tongs and place on paper towels to blot/drain
- Repeat with 2 remaining pork chops – always watch the second batch a little more closely as they will often cook faster than the first batch.
That’s it! These chops stay very moist and tender while the crust is super crunchy.
And yes, you can also make panko-crusted chicken cutlets this way – works like a charm. Now, if you want to really ramp up the flavor, you can customize this a number of ways. Here are a few ideas:
- Add a little hot sauce to the beaten eggs
- Add a little spicy brown or Dijon mustard to the beaten eggs
- Try a
little smoked paprika or ground cumin with the rest of your seasonings - Add some dried herbs such as oregano and/or thyme to your breadcrumbs
The possibilities are practically endless. Have a little fun with these and use what you really love.
Enjoy!
Salmon Patties with Preserved Lemon Aioli
salmon patties, also known as salmon cakes served with preserved lemon aioli