Chicken Français and Carrot Coins with Maple-Balsamic Browned Butter

I am quickly progressing through all those little flags I marked in my Cooking Light Complete Cookbook. Both of the recipes that follow were flagged. Before I started this blog, I was definitely in a cooking rut. But I've really enjoyed trying new recipes and posting about them. Patrick is even coming over to the dark side--he doesn't mind eating chicken every night. I would like to thank my new meat mallet, which makes the chicken tender, and because the chicken is so thin and cooks up so fast, it doesn't get dried out. Patrick said he's never eaten such tasty chicken, and he almost doesn't miss eating beef. The chicken was tender, moist, and flavorful. I love, love, love this recipe, and I will definitely make it again. But next time I'll try not to forget to add the garlic....oops. I am now addicted to fresh Parmigiano Reggiano. I don't know if I can ever go back to Kraft again. Which is a little scary because the good stuff isn't cheap. But the flavor it imparts on the dish is well worth it, in my humble opinion. There wasn't that much of it in this dish, but there was no mistaking its tantalizing flavor. The overall flavor of the dish was rich, with a hint of citrus. The carrots were a nice complement. They were sweet, but not too sweet. The maple and balsamic combination is to die for. I highly recommend serving these two dishes together, but that is entirely up to you. Both recipes are quick and easy. I cut the recipes to accommodate serving 2, but I left the original portions in the directions.

Chicken Français

• 3/4 C egg substitute
• 1/4 C grated fresh Parmigiano Reggiano
• 1 Tbs parsley flakes
• 1/4 C white wine
• 2 Tbs lemon juice
• 1/4 tsp salt
• 1/8 tsp cayenne pepper
• 3 garlic cloves, minced
• 8 (6-oz) boneless, skinless chicken breasts
• 1/4 C all purpose flour
• 2 Tbs butter
• 1/4 C white wine
• 3 Tbs lemon juice

Combine the first 8 ingredients in a bowl.

Place each chicken breast between 2 sheets of plastic wrap, and pound to 1/4" thickness using a meat mallet or rolling pin.

Dredge chicken in flour, and dip in egg mixture.

Heat a large nonstick skillet coated with cooking spray over medium heat. Add 4 chicken breasts.

Cook 4 minutes on each side or until done.

Remove from pan and keep warm. Wipe drippings from pan with paper towel. Repeat procedure with remaining chicken breasts.

Melt butter in a pan.

Add 1/4 C white wine and 3 Tbs lemon juice.

Bring to a boil; cook 30 seconds. Serve immediately over chicken.

Serves 8.

Carrot Coins with Maple-Balsamic Browned Butter

• 3 1/4 C (1/4-inch-thick) slices peeled carrots
• 1 Tbs butter
• 1 Tbs maple syrup
• 1 tsp balsamic vinegar
• 1/8 tsp salt
• 1/8 tsp freshly ground black pepper

Steam carrots, covered, 15 minutes or until tender.

Melt butter in a medium nonstick skillet over medium heat.

Cook butter 3 minutes or until lightly browned, stirring occasionally.

Add syrup, vinegar, salt, and black pepper; stir until combined.

Add carrots; cook 1 minute or until thoroughly heated, stirring to coat.

Serves 4.