Most, if not all, of these recipes are simple to the point that anyone can cook from this book. The beauty of it is that they don’t appear to be so simple and any guest will be happily entertained. From filet mignon, to boeuf bourguignon, and butternut squash risotto, there is hardly a shortage of comfort food. I particularly enjoyed preparing (and eating!) the Southwestern Crab Cakes with Chipotle Remoulade and the crispy Chicken Parmesan.
Now, here is where the book is not so perfect. As a baker, I am pretty critical of desserts. The desserts in this book look delicious and fit with the simplicity of the other recipes, but they just aren’t very exiting. Bread pudding, chocolate pudding, lemon pound cake, and chocolate brownie sundae are a few in this book that, from a cookbook, I would expect more. Nevertheless, any sweet tooth will be satiated with these treats and I would recommend this book to any amateur cook.
Enjoy this delightful recipe from the book, Potato Chip Crusted Chicken Tenders (just remember to use low-fat and/or baked potato chips!):
Old-fashioned fried chicken is good, but I think my version raises the bar.
1/2 cup all-purpose flour, Kosher salt and freshly ground black pepper, 2 large eggs, lightly beaten, 1 bag (11-ounce) potato chips, crushed, 4 boneless, skinless chicken breasts (about 11/2 pounds), Vegetable oil, for frying
* Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
* Place the flour in a shallow bowl and season generously with salt and pepper. Place the beaten eggs in another shallow bowl. Leave the crushed potato chips in the bag. (This way you don’t dirty another dish!)
* Rinse the chicken and pat dry with paper towels. Slice each chicken breast lengthwise into 4 or 5 strips. Generously season the chicken with salt and pepper. Working in small batches, lightly dredge both sides of the chicken in the seasoned flour, shaking off the excess. Next dip the chicken in the egg wash to coat completely, letting the excess drip off. Then dredge the chicken through the crushed potato chips, evenly coating on all sides. Place the prepared chicken on a baking sheet or cutting board.
* In a large stockpot or Dutch oven, pour enough oil so that approximately 1 inch of oil covers the entire surface. Over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pot. In batches, so as not to overcrowd the pot, cook the chicken until golden brown, about 3 minutes per side. Transfer the chicken to a baking sheet lined with parchment paper. Transfer to the oven and bake until the chicken is cooked through, about 15 to 20 minutes. Serve warm.
Serves 4 to 6.
Cooking Tip: I like to serve this with my homemade honey mustard sauce. Just whisk together equal amounts prepared yellow mustard, whole-grain Dijon mustard, and mayonnaise. Add honey to taste.
Freezes Well: The prepared but uncooked chicken tenders freeze well. To prevent sticking, freeze the chicken tenders in a single layer on a baking sheet before placing them in a container or freezer bag. When you are ready to cook the chicken tenders, no need to thaw. You can fry them frozen, about 4 minutes per side.
The above recipe was excerpted directly from Simply Suppers by Jennifer Chandler. This content was published with permission from the publisher. Buy your copy from Amazon by clicking here! A must have for any amateur cook!