What would happen if Barefoot Contessa and Pioneer Woman merged together to create a delicious meal?!
Can you imagine?
I love Barefoot Contessa because I almost always have all the ingredients I need for her meals without having to make a trip to the store. And I love Pioneer Woman because everything she makes is unbelievably delicious.
So I ask you, what would happen if these two collaborated and created a meal together?
I think I may have found the answer the other night... I wanted to make Chicken Parmesan and I remembered seeing a recipe for it in Barefoot Contessa Family Style, but then I remembered seeing one on PW's blog.... They were pretty similar so I merged them together!
To give you a visual, here's what Barefoot Contessa's looked like:
And PW's:
See, they both look too good! I had to try both... well kind of!
I started with Barefoot Contessa's
Recipe:
Ingredients:
4 to 6 boneless, skinless chicken breasts (I only had 3)
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
Unsalted butter
Good olive oil
Directions:
Pound the chicken breasts until they are 1/4-inch thick.
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. 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. (this produces lots of dirty dishes)
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken 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.
Then I decided to merge PW's sauce into the mix, because it looked so good in the picture!
Pioneer Woman's
parmesan chicken sauce:
Ingredients:
1 whole medium onion chopped
4 cloves of garlic, minced
3/4 cups red wine
3 cans (14.5 oz) crushed tomatoes
2 tablespoons sugar
Directions:
Without cleaning your skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.
Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add herbs and give sauce a final stir.
I cooked the sauce separately and just poured it over the chicken and served with Angel hair pasta and herbs. This was deeelish!
Have you ever merged 2 recipes together? I know these 2 will be collaborating more often in my kitchen!
