Herbed Chicken

    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.

    Herbed Chicken

    Ingredients:


    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
    parsley

    Method:
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.


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Comments

  1. TeaLadyOctober 29, 2014 at 11:04 AM

    THIS looks delicious, Chaya.

    ReplyDelete
  2. tammyOctober 30, 2014 at 12:53 AM

    Your pictures don't look like cutlets. They look like pretty full breasts. Even if you use cutlets, isn't 25 minutes in the oven a lot for thin cutlets? I would appreciate hearing your thoughts.

    ReplyDelete
  3. MichelleNovember 4, 2014 at 2:44 AM

    Looks delicious to me! I cook chicken quite often, but I tend to use the same recipes over and over. Thanks for giving me a new one to try!

    ReplyDelete
  4. Miz HelenNovember 4, 2014 at 5:59 PM

    This Chicken will be delicious, a great combination of herbs. Hope you are having a great day and thanks so much for sharing your awesome post with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    ReplyDelete

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