Goldmember
Ambassador of Golden Yoo-Hoos
My frickin' inbox continues to be frickin' flooded with more and more frickin' requests for more frickin' recipes!!!
Goldmember has decided to bring to you, the Tone Rooms family, yet another cherished heirloom recipe handed down through generations of the
van der Smut family:
No. 4: Goldmember's Golden Breasts
1 pound boneless chicken breasts, sliced into thin strips
2 cups bread flour (NOT the all-purpose crap)
1 cup heavy cream
2 farm fresh eggs
4 tbsp Vegeta seasoning (or substitute with your favorite)
1 stick of frickin' real butter
Mix the heavy cream and eggs briskly in a bowl. Mix the flour and seasoning in a separate bowl. Dip the chicken breast strips in the egg mixture,
then carefully take out strips, one at a time, and roll each gently in the separate bowl of the mixture of flour and seasoning, until well-breaded.
Melt butter in skillet at medium-low heat, then fill with the frickin' chicken strips. Cook covered for 10-12 minutes until golden on medium to
medium-high heat, flipping the strips every two minutes until done. Place on paper towel and cover until serving.
Serving Suggestion: Serve Goldmember's Golden Breasts with a side of steamed broccoli and a toasted baguette, and don't forget to add a glass
or four of frickin' chilled Pinot Grigio.
Coming soon...No. 5: Golden Thighs
(Don't forget to try Goldmember's previously posted delights: No. 1 Golden Balls; No. 2 Golden Rods; No. 3 Peshto Shauche)
Goldmember has decided to bring to you, the Tone Rooms family, yet another cherished heirloom recipe handed down through generations of the
van der Smut family:
No. 4: Goldmember's Golden Breasts
1 pound boneless chicken breasts, sliced into thin strips
2 cups bread flour (NOT the all-purpose crap)
1 cup heavy cream
2 farm fresh eggs
4 tbsp Vegeta seasoning (or substitute with your favorite)
1 stick of frickin' real butter
Mix the heavy cream and eggs briskly in a bowl. Mix the flour and seasoning in a separate bowl. Dip the chicken breast strips in the egg mixture,
then carefully take out strips, one at a time, and roll each gently in the separate bowl of the mixture of flour and seasoning, until well-breaded.
Melt butter in skillet at medium-low heat, then fill with the frickin' chicken strips. Cook covered for 10-12 minutes until golden on medium to
medium-high heat, flipping the strips every two minutes until done. Place on paper towel and cover until serving.
Serving Suggestion: Serve Goldmember's Golden Breasts with a side of steamed broccoli and a toasted baguette, and don't forget to add a glass
or four of frickin' chilled Pinot Grigio.
Coming soon...No. 5: Golden Thighs
(Don't forget to try Goldmember's previously posted delights: No. 1 Golden Balls; No. 2 Golden Rods; No. 3 Peshto Shauche)
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