• 6 boneless skinless chicken breasts (thin sliced or butterflied)
  
• 1 cup all-purpose flour
  
• 1 teaspoon kosher salt
  
• 1/2 teaspoon black pepper
  
• 2 eggs
  
• 1 1/4 cup Italian dry bread crumbs
  
• 1/2 cup shredded parmesan cheese, plus extra for serving
  
• Unsalted butter
  
• Extra Virgin olive oil

If using the butterflied chicken, you will need to pound it slightly.

Combine the flour, salt, and pepper on a dinner plate.  On a second plate, beat the eggs with 1 tablespoon of water.  On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan cheese.  Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through.  Add more butter and oil and cook the rest of the chicken breasts.  Toss the salad greens with lemon vinaigrette.  Place a mound of salad on each hot chicken breast.  Serve with extra grated parmesan.

*Keep the chicken breasts warm for about 15 minutes on a sheet pan in a 200 degree oven.

Lemon Vinaigrette

• 1/3 cup freshly squeezed lemon juice (about 2-3 lemons)
  
• 1/2 cup good olive oil
  
• 1/2 teaspoon kosher salt
  
• 1/4 teaspoon freshly ground black pepper
  
• Shredded parmesan cheese or shaved

In a small bowl, whisk together the lemon juice, olive oil, salt and pepper.  When I make it, I doubled the recipe because we really enjoy this dressing.

Pasta

• 1 box angel hair pasta or pasta of your choice
  
• Fresh parsley, chopped
  
• Butter
  
• Parmesan cheese, shredded

Cook pasta until al dente.  Drain and return to your pot.  Add butter (1/2 - 1 stick depending on how much pasta you cook) toss until melted and pasta is coated.  Add chopped parsley and toss.  Top with shredded parmesan cheese.

• 1 whole chicken, washed and patted dry
  
• 2 cloves garlic, chopped
  
• ¼ tsp. salt
  
• ¼ tsp. fresh ground black pepper
  
• 1 Tablespoon each fresh herb: thyme, rosemary, and tarragon, chopped
  
• 1 bunch each thyme, rosemary and tarragon to put inside the chicken
  
• 6 Tablespoons butter
  
• 2 onions, peeled and halved
  
• ½ cup chicken stock, optional
  

Remove the giblet bag from the chicken’s cavity and season the cavity with salt and pepper.  Preheat the oven to 425 degrees.  Combine the butter, chopped herbs, garlic, salt and pepper to create a flavored butter mixture.  Spread the butter mixture under the breast skin and on the entire chicken.  Stuff the cavity with the whole herbs and the onions.  Place the chicken in a roasting pan and roast for 30 minutes.  Then reduce the heat to 375 degrees (add chicken stock) and roast for another 40 minutes or until the juices run clear.  Prick the leg with a knife and press to see the juices.  Occasionally baste the chicken with the pan juices.  Remove from oven and let sit for 15 minutes.

• 16 new potatoes, washed
  
• 8 boneless and skinless chicken thighs
  
• 3 leeks (white and light green parts), halved lengthwise and cut into 1 ½ inch pieces
  
• 1 cup dry white wine
  
• Salt and pepper
  
• 1 10oz. package frozen peas
  
• 1/3 cup heavy cream
  
• 1 tablespoon chopped fresh tarragon (optional)
  
• Crock pot liner (optional)
  

Season your chicken thighs with salt and pepper.  Place your liner in your crock pot.  Place the potatoes in the bottom of the cooker.  Then add the chicken, leeks and wine.  Cook, covered, until the chicken and potatoes are tender, on high for 3 to 4 hours, or on low for 6 to 7 hours.  Transfer 4 potatoes and the cooking liquid to a small saucepan.  Mash the potatoes and add the peas and cream and heat through for 3 to 5 minutes.  Season the sauce with salt and pepper to your taste and spoon over the chicken and potatoes. Garnish with the tarragon.

Chicken and Pastry

This was my all-time favorite meal that Grandmother Bullock would make for me.  I now know why she made it so often.  It is a very inexpensive meal with ingredients you normally have on hand.  It is delicious and fills you up!  Enjoy this very old and basic southern tradition.

• 1 whole chicken
  
• ½ stick butter
  
• Salt and Pepper
  
• 2 cups all-purpose flour
  
• 1 tsp. salt
  
• 2 Tablespoons shortening
  
• ¾ to 1 cup COLD water

1 ½ quarts chicken broth (add to chicken stock if needed and season with salt and pepper)Wash the chicken and place it in a large pot.  Cover with water; add a generous amount of salt and pepper and ½ stick of butter.  Boil until the chicken is falling off the bone.  Remove the chicken from the water and save the broth.  You can add the chicken broth if you need more liquid.

In a large bowl, stir together the flour and salt.  Cut the shortening in with a pastry blender.  Add the COLD water a little at the time; mix well after each addition.  When the mixture forms soft dough, turn onto a floured surface.  Knead the dough a few times and role to 1/4 inch thickness.  Let them dry out just a few minutes.  Give them a thin coating of flour, and then cut into strips.  Drop the dumplings quickly into the boiling broth.  Cover and simmer for 10-12 minutes and stir occasionally with the back of the spoon.