This is one of those amazing Chicken Cutlet dishes that you just go WOW when you take a bite! Laura is my very dear friend - top realtor on North Shore of Long Island as well - so if you ever need a fabulous realtor I can give you her info but she is also a wonderful cook! Over the past 23 yrs we have shared many great recipes and many great home cooked meals together. This is her recipe that I enjoyed at her home and had to get this recipe. So while waiting for the washing machine repair man this morning at 7am (who is fashionably late!) - this is what I made in preparation for tonights dinner - one less thing I will have to do after working all day today. I will just put it in the oven for 30 minutes once I get home this evening. It is already on a bed of fresh spinach - I get the spinach in the bag already triple washed and lay the entire bag down first then add my chicken - spinach will shrink up alot once you bake in the oven but atleast you already have your veggie as part of the meal - super food veggie Spinach -so great for us! So here is the recipe:
1 package of thin sliced cutlets
3 eggs
drop of milk
Flour or you can use Cake Meal during Passover
White Wine about 1/2 cup
Chicken Stock about 3/4 cup
Cornstarch (2 Tablespoons)
Drop of half n half
1/2 cup Lemon Juice or Juice of 2 lemons squeezed in
1) dip cutlets in egg then flour
2) Saute cutlets in olive oil
3) deglaze pan with white wine
4) whisk in together cornstarch, chicken stock and half in half
5) add Lemon juice
6) add to the white in the pan stirring constantly
7) layer your pan with spinach top with the cutlets
8) pour sauce from pan over the cutlets with spinach
9) sprinkle with some parsley
10) cover with foil and cook 350 for 30-35 minutes
Enjoy this one I know you will:)
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