Tonight’s dinner is a slight variation of one of Linda and my childhood dinners, with a few ingredient changes. I know Linda remembers my mother’s broccoli wrapped with ham and Swiss cheese served with an onion sauce. Back then it was not one of my favorites. Well this version is right up my ally. How about you Linda?  

Parmesan Chicken
1 lg clove of garlic sliced
4 chicken thighs (boned and skinned
1 egg beaten
3/4 cup shredded Parmesan cheese
1/2 cup fresh bread crumbs

Mix bread crumbs and Parmesan cheese together. Dredge chicken in beaten egg and then in bread/Parmesan cheese mixture. Set chicken aside. (Note; I always use my right hand for the wet ingredients and my left hand for the dry ingredients. You would be surprised the reduction in the mess to your hands). Next, melt butter in a saute pan and cook garlic long enough to infuse butter and garlic. Add Parmesan coated chicken and cook for 4 to 5 minutes on each side. Make sure to keep an eye on pan temperature so the cheese does not burn. Remove chicken from pan and allow to rest on a dish.

Lemon Onion Cream Sauce
1//4 lb Pancetta
1 lemon
1 large onion sliced thin
2 cloves garlic minces
2 Tbs flour
2 Tbs butter
1/3 cup White wine
1/2 cup heavy cream
1/2 lemon (juice from)
1 tsp Dijon mustard

In a saute pan cook Pancetta until crisp. Remove Pancetta and turn the burner on low. Add onion and cook slow under a cover about 10 minutes minutes. Add garlic and cover again for 6 minutes more. You want onions to begin to caramelize.

Next add butter and flour. Cook while stirring for a few minutes to cook the flour taste out. Add wine, cook for a few minutes. then add cream, lemon juice and Dijon mustard. Cook together for a few minutes until sauce thickens. Plate the chicken add the Pancetta, and cover in onion sauce. I served this dish with asparagus cooked in garlic and olive oil with a squeeze of lemon and some more onion sauce.

Enjoy!

Heidi