It looks simple enough right? And while it was technically edible, the process was ultimately comedic . . . either that tragic. Here is what I learned. A recipe that takes more than one page is a little iffy to begin with. One that requires manning 3 pots at once is just way out of my league. In fact, I think I now have a 2 pot rule. More than that and it's a no go.
The name of the dish is "Crispy Parmigiano-Crusted Chicken on Summer Lemon Pasta". See? You want some don't you? I mean how enticing is that? I even watched Rachael make this one and she made it all seem sooo easy that even I could make it. That little kitchen mynx!
I should have known things would not go well when we had to go to 2 or maybe 3 different stores just to acquire all of the necessary ingredients. Speaking of which, what the hell is the difference between scallions, chives, and green onions? I'm sure I can look it up somewhere here on the interweb, but I am at a loss at the grocery store every time. The actual cooking started off alright, but in the end the chicken was dry, the vegetables burned andthe cheese overcooked into little lumps infused with parsley and garlic. I forgot to roll the lemons on the counter before squeezing so they would give up no juice and I completely forgot to add the baby spinach that Erik had to go to freaking Whole Foods to get! Aaarrrgghh!
Oh well, I guess we will toss that one and try something else another day. I will not surrender!
