have you met my mother?

I spend time with her about every other week.

She can hold her own.

She is is sturdy and curvy.

She ages beautifully.

She is a there when and I need her and I even take her out from time to time.

She never lets me down.

Meet The Mother:

She’s a big deal — from boil to broil, she can take the heat.

I will never forget when I got her for my very own – that sacred Christmas morn of 2007.

I already knew her name – it came one day when I believe Heath and I were cooking together in her kitchen and as we were looking for the right pan I asked for her Mother. And it stuck—because it fits.

Everything fits when you cook with this 6 quart saute pan.

My real life mom is not offended by me using her name in vain – not one burnt bit. She takes it as high praise as she sees for herself the relationship I have with this sacred pan.

The latest thing the mother cooked up for me is Parmesan Chicken. With my family of 5, and with the additional 5 guests in the house, it’s time to get The Mother involved.

Slice the raw chicken into strips. I don’t mind if it’s slightly frozen. And if so I warm up the plate with hot water and let it sit for a few minutes to defrost.

The dip –  eggs. The dredge –  flour, breadcrumbs, salt and pepper. And the roll – grated parmesan cheese. (Microplane for grating highly highly suggested.)

Coat The Mother with some cocount and olive oil and put on medium heat.

Cook for about 3-4 minutes a side. Adding more oil before the next batch. If you need the middle to get cooked further – cover the pan for a minute or two. You can keep the strips warm in the oven on 200 degrees.

I served this family-friendly-filling style with some steamed broccoli atop a pile of noodles — coated with salt/pepper/butter and more parmesan. If you happen to have greens in the house, (or are willing to go out in the snow to purchase) these strips are sooo good atop of bed of greens with any kind of vinaigrette.

Num!! It goes pretty quick – the prep and the eating both….

And to clarify, The Mother is not required in order to prepare this meal, just suggested.

To get your own mother, click here.

And yes, there’s nothing cheap about her.

Parmesan Chicken Strips
Adapted from the Family Style cookbook by Ina Garten

2 pounds skinless, boneless chicken breasts (3 to 4)
3/4 cup flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
3/4 cup seasoned bread crumbs
1/2 cup grated parmesan, plus 1/4 for sprinkling
Coconut oil
Olive oil
skewers (optional)

Slice the chicken into strips. Beat the eggs with 1 tablespoon of water on into a shallow dish. Combine the flour, breadcrumbs, salt, and pepper into a second dish. Grate the parm onto a third dish. Dip both sides of the chicken into the egg mixture, dredge on both sides in the flour mixture, then roll in the parmesan, pressing lightly to coat.

Heat 1 tablespoon of coconut oil and 1 tablespoon of olive oil in a large saute pan and cook the chicken strips on medium-low heat for about 3 minutes on each side, until just cooked through. Don’t crowd the pan. Add more oil and cook the rest of the chicken strips.


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  1. Posted January 6, 2011 at 9:24 am | Permalink

    I love your Mother! (And your mom, by the way.) Perhaps if I had a Mother of my own, the cooking bug would strike me more? Hmmmm. Either way, Mother or not, I’m going to try this recipe. I think I could handle that. Thanks!

  2. Posted January 6, 2011 at 3:47 pm | Permalink

    I so thought you were talking about Jane!! The mother [pan] is grand too. Expensive? Yes. But seriously lasts forever so it’s such a proud-of-yourself purchase, don’t you think? The only thing that would make mine even better (and one day will) is a gas stove to properly elevate the size of the thing and distribute the heat. Only you probably know what I’m talking about! Oh that and an occasional wrist adjustment if trying to scrape something out of the mother. It’s the perfect name and so fits every use. I love the mother. Enjoy!

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