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CHICKEN MILANESE

This is one of my go to dishes as it’s quick to prepare and so delicious! 

First, I start with the vinaigrette for the Arugula & Tomato Salad.  This classic dressing is delicious as is, but it’s also a perfect template for further embellishments.  I add 1 whole chopped shallot to mine!

Set aside the dressing for later.

Lemon Vinaigrette

Serves 8

• 1/2 tsp finely grated lemon zest

• 2 tbsp freshly squeezed lemon juice

• 1 teaspoon sugar

• 1/2 tsp Dijon Mustard

• 1/4 tsp fine sea salt, or to taste

• 3 to 4 tbsp Castillo D Caneva Extra Virgin Olive Oil

• Freshly ground black Tellicherry peppercorn to taste

I add 1 whole chopped shallot as personal preference!

 

1. In a small bowl, whisk together lemon zest, fresh lemon juice, sugar, salt, and the shallots; let the mixture stand 10 minutes. Whisk in the mustard, then add the oil in a very slow, thin, steady stream, whisking constantly until the dressing is emulsified. Season with fine sea salt and freshly ground black pepper. DO AHEAD: The vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 1 week.

2.  Add to your greens just before serving.

Next pound out your chicken breasts between two sheets of wax paper and season generously with salt and pepper.  I love the D’Artagnan chicken. It’s so flavorful and tender!

WHY I ONLY BUY D’ARTAGNAN CHICKEN

I admit I’m a snob about chicken. I only buy D’artagnan Chicken. Why? First of all flavor! I’m so sick of tasteless chicken. With just a little salt and pepper, this chicken is delicious!  I love a bone-in chicken breast on the grill, no BBQ sauce necessary!

Second, tenderness. Chicken can be super rubbery and that just grosses me out!  I think it’s because the D’artagnan Chicken Breasts are small, usually around ½ pound each. They’re easy to pound out and are the perfect portion size!

Beat one egg with a little water and dredge your chicken in the egg and then Italian breadcrumbs. Pop them onto a cookie sheet and stick them in the fridge for a bit before cooking, but it’s not absolutely necessary. If I’m serving this to a big group, I will get all the chicken to this point and all I have to do is quickly cook it.  

Heat on medium high heat, a couple of tablespoons of California Ranch Olive Oil (my favorite for cooking) and 2 tablespoons of butter in a non stick skillet until foaming subsides.  Now add your chicken and cook until beautifully browned on both sides.

Toss your salad and put on top or under your chicken!  YUM!!!

What’s on the menu?!

D’Artagnan Chicken Milanese from the Palmer’s Butcher Shop, supported by a bed of Arugula & Tomato Salad. Simple & delicious!

CINDY’S ESSENTIALS:

 

Castillo D Caneva EVOO (for dressing) $28.99

California Ranch Olive Oil (for cooking) $17.99

India Tree Tellicherry Peppercorns $25.99

Microplane Rasp Grater $18.99

RSVP Citrus juicer $28.99

Architec Cutting board $22.99

RSVP Meat pounder $9.99

Department 56 White melamine bowl  $12.99 on sale

( Reg. $24.99)

Flour Sack Towels (Set of 3) $12.99

OXO 12” Non-stick skillet $62.99

TAG Napkins Set of 4 $28.99

 TAG Round Placemats $6.99

CINDY PALMER DEAN

After graduating college, she ventured out into the corporate world but quickly realized that it was not a career path she wanted to pursue. She returned to the family business with a head full of ideas. Soon after she joined the team, blossomed Palmer’s Flower Shop which in turn led to the opening of Palmer’s Gift Shop. From there, Cindy, who has always been a big cook, thought the deli department could offer a lot more than just cold cuts. At that time, prepared foods didn’t even exist in supermarkets! She started making pasta and potato salads at home and selling them out of the deli case. The salads sold so well that Palmer’s put in a small kitchen and hired their very first chef.

Cindy oversees the purchasing, marketing and merchandising for Palmer’s, in addition to being involved in the design/redesign of every department in the store. Cindy’s latest ventures include Palmer’s Travel & Food Tours.