How about pounded chicken in a crunchy coating, asparagus and mushrooms, and Asian black rice all on a bed of cream sauce?
Oh, My… this was good.
I started with some chicken breasts which I sliced in half length-wise. Then I flattened/pounded them out a bit. Next, I dipped each breast into an egg wash (2 eggs + a couple Tbs. water) and into the crunchy coating. For the coating, I used Bob’s Red Mill Biscuit and Baking Mix, Nature Path GF Corn Flakes (crushed), kosher salt, pepper, garlic powder and basil.
Once the chicken was coated nicely, I placed them into a large skillet with a bit of olive oil over medium heat. I flipped ONCE. I then placed the cooked chicken into the oven preheated to 400 degrees while I prepared the second batch.
For the asparagus, I drizzed a flat pan with a bit of olive oil, kosher salt and pepper. Then I lay the asparagus out and turn as needed until cooked through and tender.
When the chicken was finished, I removed any large bits of crunchy from the pan and tossed the sliced mushrooms in. I let them cook until tender.
The black rice is simple… I prepared it in my rice cooker just like standard white rice. It is a bit more chewy than white rice. (I purchased it in bulk at Whole Foods Market).
For the cream sauce, I cheated and used packaged tonight… We can’t all be perfect.