Cooking For One...Or Two: Chicken 4 Ways 🌞

Chicken Milanese With Fennel Slaw

1 chicken breast
2 slices of day-old bread from a country-style loaf,
whizzed in a blender and made into breadcrumbs
1 tbsp grated Parmesan cheese
1 tsp lemon zest
1/2 tsp chopped parsley
Good grating of fresh garlic (about 1/2 clove)
1 tbsp plain flour
Salt and freshly ground black pepper
1 tbsp Dijon mustard
1 egg, beaten
2-3 tbsp sunflower oil
A knob of butter
Fennel slaw:
1 lemon
1 baby bulb of fennel
Extra virgin olive oil

To make the fennel slaw, slice the baby fennel very thinly and
drizzle over a little olive oil and a good squeeze of lemon juice,
then season with salt and pepper.

Using a sharp knife, carefully slice the chicken breast horizontally
nearly all the way through, then open out like a book. Place it between
two pieces of clingfilm and beat it out flat with a rolling pin.

Mix the breadcrumbs with the Parmesan, lemon zest, parsley and
garlic, then spread onto a clean piece of clingfilm. Tip the flour on
to a clean piece of clingfilm and season with salt and pepper.

Spread both sides of the chicken fillet with the mustard, then dip
into the flour.

Shake off any excess, then dip into the egg and finally into the
breadcrumbs. (If you wish, you can do this in advance and store
in the fridge.)



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Chicken With Creamy Mustard Sauce

1 tbsp sunflower oil
1 chicken leg, including thigh, skin left on

Mustard sauce:

25g (1 oz) butter
25g (1 oz) plain flour
50ml (2 oz) hot chicken stock
1 heaped tsp Dijon mustard
75ml (2 1/2 oz) double cream

Preheat the oven to 180°C/350°F/gas mark 4.

To make the sauce, melt the butter in a small saucepan. Add the flour and stir
briskly to make a roux. Add the hot stock a little at a time, whisking constantly.

The sauce should be thick and glossy. Simmer for 2-3 minutes. Stir in the
mustard and cream and simmer for 1 minute, then set aside

Heat the sunflower oil in a frying pan, add the chicken and brown on all sides,
then transfer to an ovenproof dish and pour over the mustard sauce. Cook the
chicken in the oven for 20 minutes or until the sauce is bubbling and starting to
brown on top and the chicken is cooked through. Serve with basmati rice.


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Pan-fried Chicken Livers with Tomatoes

A knob of butter
1 tbsp sunflower oil or some oil from the sun-dried tomato jar
1 small onion or large shallot, peeled and thinly sliced
1 tbsp pancetta cubes
5 chicken livers
5-6 cherry tomatoes, cut in half
2-3 sun-dried tomatoes, roughly chopped
Freshly ground black pepper
A little chopped fresh flat-leaf parsley
Sourdough toast, to serve

Melt the butter in a frying pan with some oil over a medium-high
heat and fry the onion until soft and just starting to colour. Add
the pancetta cubes and cook until they are just beginning to
colour, then add the chicken livers and tomatoes and cook for
1-2 minutes - the chicken livers should still be pink.

Don’t overcook them whatever you do! Season with black
pepper and sprinkle with parsley. Serve on a warm plate
with hot sourdough toast.


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Chicken and Roquefort Salad

2 heads of little gem lettuce
2 slices of stale ciabatta bread
50g (2 oz) Roquefort cheese, cut into cubes
6 walnut halves, chopped
1 cooked chicken leg
Salt and freshly ground black pepper

Vinaigrette:

1 tbsp red wine vinegar
2 tbsp sunflower oil
1 tbsp olive oil
1/2 tsp sugar
1/2 tsp salt
1 tsp Dijon mustard

Whisk all the vinaigrette ingredients together in a bowl or shake in a jar.
(Any unused vinaigrette will keep in the fridge for at least a month.)

Tear up the lettuce and the bread and put in a bowl. Add the cheese and
walnuts. Tear the meat from the chicken leg and add to the bowl. Toss in
2 tablespoons of the vinaigrette. Taste and season.

Transfer to a plate and eat in the garden!
(Ed. If you've got a greenhouse!! Brrr!)

All the above from "Cooking For One: 150 Recipes To Treat Yourself"
https://www.goodreads.com/book/show/4396434-cooking-for-one

MMMmmmmm Chicken Delicious! Enjoy!