SKILLET SESSIONS RECIPES
We looked to these skillet fans to
create recipes for the 12-inch pan of
their choice, whether it’s their own
design or a classic standby.
PAULA DEEN is a TV
chef, restaurateur, and
cookbook author. Her
most recent book is
Paula Deen’s Kitchen
Wisdom and Recipe
Journal (
Simon&
Schuster, $18.95).
MARIO BATALI takes
his love for food to Spain
in his new PBS series and
accompanying book
with Gwyneth Paltrow,
Spain: A Culinary Road
Trip
(Harper Collins,
$
34
-
95
)-
LISALILLIEN
sends OUt
daily e-mails with weight
loss ideas and recipes
from
hungry-girl.com.
She’s
author of
Hungry
Girl Recipes and Survival
Strategies
(St. Martin’s,
$
17
-
95
)-
NANCY WALL HOPKINS
is Deputy Food Editor
of
Better Homes and
Gardens
magazine. The
12-inch cast-iron skillet
that she purchased just
outofcollegeisstilla
favorite tool of hers.
BOB RAE is president
of Meyer Corporation,
which includes
BonJour Gourmet.
He designed its clad
metal line of pans,
includingthe 12-inch
skillet in this story.
DEBBIE SHORE finds
her 12-inch skillet just
the right size to bring
dinnerto the table for
her daughter, Sofia, and
herself. To learn more
about Shore and the
organization Share our
Strength, visit
shareourstrength.org.
PAULA DEEN’S
H E R B -FR IE D C H IC K EN
Paula likes to buy a whole chicken and cut it
up herself. I f you prefer, you may substitute
all white meat or all dark.
PREP:30MIN. CHILL:2HR. COOK:14MIN.
1
3-lb. chicken, washed and cut in
8 serving pieces
2
cupsall-purposeflour
/2
cup snipped fresh sage or parsley
1
tsp. cracked black pepper
3
eggs
/2
cup milk
Peanut oil for frying
Small fresh sage leaves
Lemon wedges
1
.
Sprinkle chicken pieces with
salt
and
pepper.
Refrigerate, covered, 2 to 4 hours.
2
.
In bowl combine flour, the
V
2
cup herbs,
and pepper; set aside. In shallow dish whisk
together eggs and milk. Dip chicken in egg
mixture then coat with flour mixture. Repeat.
3.
In deep 12-inch skillet add oil to depth
of
1
inch (oil will rise as chicken is added.)
Heat oil to 350°F over medium-high heat.
4.
Gently lower four chicken pieces at a
time into hot oil, (oil may spatter). Cook
14 to 16 minutes, turning after
8
minutes,
or until brown and crisp and chicken is no
longer pink (170°F for breasts, lSO'T for
thighs). Oil temperature will drop when
chicken is added; adjust heat as needed to
maintain oil temperature at 325°F. Drain
chicken on wire rack or paper towels. Place
in preheated 300°F oven while frying
remaining chicken. To serve, top with sage
leaves and lemon wedges,
makes
6
servings
.
EACH SERVING
694 cal, 45gfat (11 gsat. fat),
223 mgchol, 544 mg sodium, 35gcarbo,
2gfiber, 37gpro. Daily Values: 18% vit. A,
30% vit. C, 8% calcium, 24% iron.
PAULA’S SKILLET___________________
Paula Deen’s 12-inch Signature Natural Cast-
Iron Skillet,
above,
$49.99;Sears, Kohl’s,and
JCPenney stores
; potsandpans.com
HAND-PICK
& W I N 7
.
^OtASi
IF
SAFE
'"'
< r
Enter the code from under the
lid of specially m arked
Pace
jars at
PACEFOODS.COM for your chance to
WIN A FREE JAR of
PACE,
or get a free code, and be entered into
the m onthly draw ing w here you can
WIN
PACE
FOR
LIFE. ❖
•NO PURCHASE NECESSARY. Promotion ends 7/31/09.
Visit pacefoods.com for free entry, official rules and details.
Open to US residents 18 & older. Void where prohibited.
©
2008 CSC Brands. LR
BETTER HOMES AND GARDENS
JANUARY 2009
9 7
