2008 Woodie Awards
Bitchin' in the Kitchen with Rebecca
An Emersonian's Guide to Eating Like You Still Live at Home
Rebecca Anne Flanagan
Issue date: 2/8/07 Section: Lifestyle
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Many students probably resolved this New Year to save money, eat better and spend more time with friends and loved ones-resolutions that were likely broken as soon as classes started and they found themselves draining checking accounts on books and equipment, regularly grabbing a slice or two from NYP between classes and swapping common-room hang-outs and romantic dates for club meetings and a quick "I Love New York" viewing before bed.
With Valentine's Day coming up, what better way to take back the last month and a half of resolution-breaking than with a romantic homemade dinner? The ingredients are sure to cost less than two meals at any date-worthy restaurant, not to mention you'll be missing all those extra calories eateries love to pack into their fare. Prepare an intimate dinner for two or a feast for your single friends; either way, those who have become little more than e-mail addresses and screen names to you will appreciate the thought, as well as the food-and probably your company.
Chicken Marsala
4 boneless, skinless chicken breasts, pounded to 1/4" thickness
1/2 c. Marsala wine
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. basil
2 c. flour
3 tbsp. butter
3 tbsp. olive oil
4 oz. (1/2 - 1 c.) chopped mushrooms
Lemon-Spinach Chicken
4 boneless, skinless chicken breasts, pounded to 1/4" thickness
1/2 tsp. salt
1/4 tsp. pepper
2 c. flour
3 tbsp. butter
3 tbsp. olive oil
10 oz. spinach leaves
2 lemons, halved
2 lemons, cut into thin slices
Both chicken dishes are prepared the same until after the breasts hit the pan. Combine flour, salt, pepper and basil. Coat each chicken breast with the mixture and set aside; the chicken can also be breaded, if desired. Heat the oil and butter in a skillet. Cook chicken for about two minutes until brown, then turn.
For the chicken marsala, add mushrooms and continue to cook the chicken until browned on both sides. Stir and add the marsala wine.
With Valentine's Day coming up, what better way to take back the last month and a half of resolution-breaking than with a romantic homemade dinner? The ingredients are sure to cost less than two meals at any date-worthy restaurant, not to mention you'll be missing all those extra calories eateries love to pack into their fare. Prepare an intimate dinner for two or a feast for your single friends; either way, those who have become little more than e-mail addresses and screen names to you will appreciate the thought, as well as the food-and probably your company.
Chicken Marsala
4 boneless, skinless chicken breasts, pounded to 1/4" thickness
1/2 c. Marsala wine
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. basil
2 c. flour
3 tbsp. butter
3 tbsp. olive oil
4 oz. (1/2 - 1 c.) chopped mushrooms
Lemon-Spinach Chicken
4 boneless, skinless chicken breasts, pounded to 1/4" thickness
1/2 tsp. salt
1/4 tsp. pepper
2 c. flour
3 tbsp. butter
3 tbsp. olive oil
10 oz. spinach leaves
2 lemons, halved
2 lemons, cut into thin slices
Both chicken dishes are prepared the same until after the breasts hit the pan. Combine flour, salt, pepper and basil. Coat each chicken breast with the mixture and set aside; the chicken can also be breaded, if desired. Heat the oil and butter in a skillet. Cook chicken for about two minutes until brown, then turn.
For the chicken marsala, add mushrooms and continue to cook the chicken until browned on both sides. Stir and add the marsala wine.
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