Wednesday, January 17, 2007

Spicy Fried Chicken for a Chilly Night

Tonight, everyone seemed to like the main course, at least. Boot even deigned to tell me, "This is good chicken." Although it's called "spicy," it's pretty tame in actuality. J's favorite, however, was the butternut squash. I served both with baked potatoes and applesauce.

Spicy Fried Chicken
1 1/4 c. flour
3/4 c. finely-crushed potato chips
1 tsp. chili powder
1/2 tsp. paprika
1/2 tsp. garlic powder
2 eggs
1 tbsp. water
6 skinless, boneless chicken breasts
2-3 tbsp. vegetable oil
1 chopped onion
2 tbsp. butter
1 1/2 c. milk

Mix first 6 together. Beat the eggs with the water. Dip chicken in egg mixture, then dredge in flour mixture. Heat oil in skillet & cook until golden on both sides (about 10 minutes per side). Drain on paper-towel-lined plate and keep warm. Alternately, you can bake the chicken. Wipe out skillet & melt butter in it. Add onion & sauté until translucent. Add 3 tbsp. of the flour used for dredging. Cook, stirring, 1 minute. Gradually add milk and stir over medium heat until thickened & bubbly. Serve over chicken. Serves 6.

Roasted Balsamic Butternut with Italian Cheese
1 butternut squash, peeled & diced
1/4 c. chicken stock
Scant 1/8 c. balsamic vinegar
1/2 tbsp. olive oil
Salt to taste
1 tbsp. sage
1/4 c. grated asiago, parmesan, Grana Padano (whichever you prefer)

Preheat oven to 400 degrees. Cook squash in boiling water 5 minutes. Drain. Put in baking dish with next 5 ingredients. Toss gently. Sprinkle with cheese. Roast 1/2 hour, until golden on top. Serves 3.

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