Welcome to the home of BIZZY people where cooking is fun, quick, easy and delicious. Over the years, my taste in food has changed, as have my recipes. This blog will chronicle the changes I continue to make, as I face challenges in healthier eating and in new methods of cooking.
We used to make quarter chicken for our Sabbath dinner on Friday nights. One day, I got smart and questioned my husband as to why we were eating chicken parts when we preferred cutlets. We both came up with the same answer, "This is what we have been doing for years and years and year." We do fall into old habits and sometimes without thinking about it.
I have to look around, quite often, and question myself on why I do a particular act and I am finding, there is no real reason other than I have done it that way "forever." Many times, "forever" is the correct way and I make no changes but at times like this, I happily follow my heart and head and make the change which is why you see mostly cutlet recipes on this blog.
1 pound of chicken cutlets
1 large onion, sliced
1 - 2 tablespoons olive oil
1/2 cup gluten-free flour mixture
1/4 teaspoon dried basil
1 teaspoon Herbes de Provence
2 tablespoon olive oil
Juice from half a lemon
1/2 cup low sodium vegetable broth
Preheat oven to 350 degrees F. While oven is heating up, heat olive oil in a skillet. Add onion slices and cook for 10 minutes, stirring every two or three minutes.
Combine flour, basil and Herbes de Provence in a plastic bag. Shake well.
Place one piece of chicken in bag and shake to coat. Put aside. Do this to each chicken cutlet.
Add chicken to skillet and and cook about 1- 2 minutes on each side .
Place skillet in oven or transfer to a cookie sheet or baking dish.
Bake in oven for 25 minutes or until cooked through.
While the chicken is cooking, add chicken broth and lemon juice to the skillelt and stir to combine, scraping up brown bits.
Bring mixture to a boil and continue to cook until sauce has thickened slightly or about 3-4 minutes.
Spoon this mixture over chicken and serve. Eat and enjoy.
This week, I selected this recipe for EwE but I unfortunately did not post it in time for our weekly Thursday cooking. Better late than never definitely is proven because this turned out to be a fantastic side dish. The noodle with caramelized onions, garlic, parsley and caraway seeds blended together for the right flavor and the right crunch.
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I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our Wednesday with Donna Hay site.