Family Dinner Night

Fall makes me think of warm and wonderful family dinners!

How about planning a family dinner night where everyone is unplugged and focused on the task at hand...making dinner, then enjoying it as a family.

Plan it out in advance, who will be responsible for what...

Are the boys in charge of dessert while the girls work on the main course?

Assign out what everyone is responsible for from 2 to 92 everyone can play a role!
Once you sit down for your wonderful dinner, have each person talk about what they did to contribute..."Jenny...how did you make that dessert?" "Michael, I just love these string beans, how did you make them?" Can't you just see their little backs sit up a little straighter and their chests puff our while eyes sparkle??

Here is a family favorite, it usually please everyone, pair it with some white rice or roasted potatoes and a salad or try our wonderful Salad Cups recipe for extra fun!
If you want an easy dessert - how about Decorating Your Own Ice Cream Cones for use with purchased ice cream or sherbet - so fun it's a craft and a treat all in one!

Mark your calendars now for YOUR Family Dinner Night and I am sure in no time this will be a monthly event in your home too!

Chicken Francaise

4 chicken breasts
1/2 cup light olive oil
2 garlic cloves, minced
1/2 cup flour
1 teaspoon paprika
salt and pepper to taste
3 eggs
1/2 stick butter
1/2 cup white wine
1/3 cup chicken stock
2 TBS lemon juice
2 TBS chopped parsley
thin lemon slices for garnish

In a pie pan or bowl, combine flour, paprika, salt and pepper. Set aside.
Lightly whisk eggs in a bowl. Set aside.

Make the sauce
Melt butter over low heat in a small saucepan add in chicken stock, wine and lemon juice. Bring to a boil. Stir frequently and reduce sauce by about half - about 6 minutes. Add in parsley and set aside.

Pound chicken breasts in a large Ziploc bag one at a time.(I use a rubber mallet that has been keeping me company in the kitchen for years. A couple of whacks with it is all you need) until about 1/4 inch thick. For thick breasts you can also halve lengthwise.
Dredge chicken breasts one at a time in the flour mixture, shaking off excess.
place on a plate for a few minutes until ready to cook.
Heat oil in a large heavy skillet over medium-high heat. Don't allow it to smoke.
Add in the garlic and saute for 2 minutes. Immediately begin dipping chicken breasts one at a time into the egg, shake off excess and place in the pan. Saute about 3 minutes a side until golden brown.
If necessary quickly warm sauce. Plate chicken, place lemon slices on chicken for garnish, pour sauce over and serve.

Happy Cooking!!