Supremes De Volaille A La Milanaise

(Chicken Breasts Rolled in Parmesan & Fresh Bread Crumbs)
&
Puree De Pommes De Terre A L'Ail
(Garlic Mashed Potatoes)
&
Haricots Verts A La Maitre D'Hotel
(Buttered Green Beans with Lemon Juice & Parsley)

Tonight's dinner was delicious. I'm eating really well!

I coated the chicken breasts with equal parts parmesan and bread crumbs and moved on to the garlic mashed potatoes. I boiled water and threw in 8 cloves of garlic, drained and then peeled them. The garlic heads were then cooked in a small amount of butter, covered. With flour, milk and s&p, it became a garlic sauce. Three potatoes were thrown into boiling water and mashed. A potato ricer was called for, but I do not own one, and I think if I did, the potatoes would have been even better. Before serving the potatoes, I mixed together the potatoes and the garlic sauce.

I blanched a handful of green beans and sauteed them with butter, parsley, lemon juice and s&p.

*Perfect Timing* Josh came home from work and dinner was just about ready. :)

The coated chicken breasts were sauteed in clarified butter and I made a brown butter sauce to top it off. The chicken was golden brown. Biting into the chicken it had a cheesy crisp in a moist bite. Wonderful. The beans were fresh and light - I used less butter for these beans. The mashed potatoes had incredible flavor. Garlic is yummy!

Another success!

Supremes De Volaille A La Milanaise (Chicken Breasts Rolled in Parmesan & Fresh Bread Crumbs)

Haricots Verts A La Maitre D'Hotel (Buttered Green Beans with Lemon Juice & Parsley)

Puree De Pommes De Terre A L'Ail (Garlic Mashed Potatoes)

The complete meal! :)