This is our Sunday night staple dinner. It's oh so tasty, easy and inexpensive. Living in the Texas means that a lot of things are "chicken fried". I've lived in southern Virginia and in North Carolina where things were "country fried" but in Texas, that's not what you call it :) I actually had chicken fried steak for the first time in the hospital of all places :) It was the day after Coltrane was born that I had ever tasted it. I was always and little weary of eating a piece of steak that was breaded and fried, and then, I realized that was just crazy to NOT think that I would like something that was breaded and fried :)Chicken Fried Chicken and Creamed Collard Greens
INGREDIENTS
FOR THE CHICKEN:
2 small boneless/skinless chicken breasts
1 egg
1/4 cup milk
1 cup all purpose flour
vegetable oil
salt
pepper
paprika
FOR THE COLLARDS:
1 bunch of collards
1 shallot or small onion
2 cloves of garlic
1 cup of cream
1.5 tablespoons of butter (I use bacon grease that I keep in the fridge)
sugar
salt
pepper
DIRECTIONS
CHICKEN
- pour about an inch of oil into a pan or dutch oven and het over medium to medium high heat, meanwhile...
- place chicken breasts between two pieces of wax paper and use a mallet, your hand, the back of a pan or whatever to flatten out the chicken
- season with salt, pepper and paprika
- in a shallow dish mix the egg with the milk
- in another dish mix together the flour with a little salt, pepper and paprika
- dredge the chicken breasts through the egg and milk mixture then through the flour mixture
- slowly place in the oil and cook on both sides for about 4-5 minutes
- place on top of the creamed collard greens :)
COLLARDS
- cut off stems of the collards and cut the leaves into 2 inch pieces
- in a pot of boiling water add a tablespoon of salt and a tablespoon of sugar before adding the greens and cook for 20 minutes
- take out the greens and either add them to a bowl of ice water or drain them and put in the fridge until you are ready to "cook" them
- in a pan add the bacon grease or butter and saute the chopped shallot for about 4 minutes
- add the minced garlic and cook for a minute
- add the cream and let simmer for about 10 minutes
- then add the collard greens and toss to coat
- season with salt and pepper to taste