What's for Supper, Oxmoor House, 2012.
|6 (6-ounce) skinned and boned chicken breasts||1/4 cup milk|
|1 3/4 teaspoon salt||1 cup all-purpose flour|
|1/2 teaspoon pepper||Vegetable oil|
|2 large eggs, lightly beaten|
Sprinkle chicken with salt and pepper. Combine eggs and milk in a shallow dish.
Dip chicken in egg mixture; dredge in flour, shaking off excess.
Pour oil to a depth of 1 1/2 inches into a Dutch oven or large deep skillet; heat over medium heat. Fry chicken, in batches, 4 to 5 minutes on each side or until done. Place chicken on a wire rack in a jelly-roll pan, and keep warm in a 225 oven.
Sidekick: Garlic Mashed Potatoes
Microwave 1 (24-oz.) package frozen steam-and-mash potatoes according to package directions. Transfer cooked potatoes to a large bowl, and stir in 1⁄3 cup buttermilk; 2 garlic cloves, finely chopped; 1⁄2 tsp. salt; 1⁄2 tsp. pepper; and 2 Tbsp. butter. Mash to desired consistency.
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