The Kitchen Counter Cooking School (46 page)

Preheat the oven to 400°F. Place a cooling rack in the center of a cookie sheet. Set aside.

Cut the chicken breasts into 1
-inch pieces. In a shallow bowl or a large plastic bag, mix together the bread crumbs, cheese, salt, dried herbs, cayenne (if using), and a few grinds of black pepper. Combine the egg and milk in a small bowl. Dip the chicken into the milk mixture and then coat it well with the bread crumb mixture, either in a bowl or by tossing it inside the bag. Place the coated chicken pieces on the cooling rack and put the cookie sheet into the oven. Depending on your oven and the size and thickness of the chicken, the pieces will take 15 to 20 minutes until firm and cooked through. Spritz the chicken lightly with cooking spray and then place the cookie sheet under the broiler for 1 to 2 minutes, until browned, if desired.

 

 

ounce dried mushrooms (about 1 tablespoon)
8 ounces hot water
1
tablespoons butter
1
tablespoons flour
cup cold milk
teaspoon mushroom or beef bouillon
Salt and freshly ground black pepper

 

In a bowl, steep the dried mushrooms in the hot water until they soften according to the package directions. Remove the mushrooms with a fork, reserving the dark liquid, or “tea.” Chop them finely, and set aside.

Heat the butter in a small saucepan over medium-high heat. Once it's melted, add the flour. Whisk continuously as the mixture bubbles for about 2 minutes, until it smells like popcorn, then remove the pan from the heat. Whisk in the cold milk until blended. Return to the heat and add the steeping liquid, the chopped mushrooms, and the bouillon. Add a pinch or two of salt and a few grinds of coarseground pepper. Bring to a light, bubbly boil and then simmer for about 5 minutes over medium-low heat, until it thickens. Taste, and add more salt and pepper if desired.

 

Use 8 ounces of chicken stock in place of the dried mushrooms and water and
teaspoon chicken bouillon in place of the mushroom or beef varieties.