Well it’s been a minute! Whew, what a year. I tried hard to capture the positives of living in a pandemic and happily I managed to find many happy memories and was buoyed by my admiration for co workers, friends and families and their resilience. One of the greatest pluses was staying home and cooking! I relished in it and it strengthened my gratitude for those who work so hard to bring us the food that graces our table. Now that we are back in the full swing of work and life, we no longer have the luxury of spending hours preparing dinner while WFH. So this has been my favorite easy recipe for hectic weeknights.
2 pounds boneless skinless chicken cutlets
4 TBS cornstarch mixed with 2 tsp baking powder
5 cloves garlic, slightly smashed
2 TBS capers
2tbs avocado oil
1 Cup white wine
1 knob of good butter
Juice from one lemon and slices for garnish
Seasoning salt, onion powder, fresh pepper, red pepper flakes or Aleppo pepper. 2tsp olive oil
On a large bowl I mix a hearty sprinkling of seasoning with the olive oil then sprinkle both sides with the starch mix.
Heat avocado oil in a shallow pan on medium high until oil shimmers. Sauté the cutlets until golden on both sides- about 3 minutes each side.
Add butter, garlic, 1 cup of wine and 1tsp bullion, lemon juice and capers. Cover with a lid and cook in the oven at 300 for 30 minutes or to make it super tender, 225 for 1.5 hours. Grate some fresh lemon zest and and serve with your favorite side dish. A sprinkle of Parmesan is perfect. I love simply sautéed chopped veggies on the side.
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