Ditto, yes, take care. I don't know about you, but lots of us are a little bit more concerned than usual, about any "not feeling well" at the moment.GG, I hope you get better soon. I really hope it isn't anything serious. Take care. (((hugs)))
We started with the standard garden salad. Then we had chicken piccata with mushrooms over bowties, green beans with chopped Marcona almonds, and asparagus dusted with Parmigiano-Reggiano.
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GG, I hope you get better soon. I really hope it isn't anything serious. Take care. (((hugs)))
Thank you so much, friends [emoji813] Would you believe I haven't been away from the house for a week? And DH has put a large bottle of hand sanitizer in the foyer I'm sure it's just temporary dip.Ditto, yes, take care. I don't know about you, but lots of us are a little bit more concerned than usual, about any "not feeling well" at the moment.
Not really a recipe, taxy, but of course I'll share. I cut boneless, skinless chicken breasts in half, then turn each half into a mini-cutlet. Salt, pepper, and dust with flour. Saute in a pan with half butter-half olive oil. Or whatever favorite oil you want to use. When they're seared and half cooked, set aside and saute the mushrooms. Deglaze the pan with some chicken broth, wine, and lemon juice. No real ratio, but I probably use equal parts broth/wine and less than half of either of lemon juice (half cup/half cup/quarter cup). If you want lots of sauce, just use more liquids. I also add a little more flour to one of the cold liquids going in so that it doesn't lump up. Add the chicken back, toss in some capers (capers are a must!), and add some lemon slices. Simmer until the chicken if fully cooked - takes no more than 10 minutes. I hope I made this sound understandable.Looks yummy. Do you have a recipe that you like and would be willing to share?
Not really a recipe, taxy, but of course I'll share. I cut boneless, skinless chicken breasts in half, then turn each half into a mini-cutlet. Salt, pepper, and dust with flour. Saute in a pan with half butter-half olive oil. Or whatever favorite oil you want to use. When they're seared and half cooked, set aside and saute the mushrooms. Deglaze the pan with some chicken broth, wine, and lemon juice. No real ratio, but I probably use equal parts broth/wine and less than half of either of lemon juice (half cup/half cup/quarter cup). If you want lots of sauce, just use more liquids. I also add a little more flour to one of the cold liquids going in so that it doesn't lump up. Add the chicken back, toss in some capers (capers are a must!), and add some lemon slices. Simmer until the chicken if fully cooked - takes no more than 10 minutes. I hope I made this sound understandable.
Mushrooms are optional, but I really wanted them in the piccata tonight. I forgot to saute them before deglazing the pan, so I just cooked them off in the saucepan that I used to cook the bowties.
I told Himself that I could be happy with just some sort of noodle drenched in the piccata sauce as a supper. Well, that and a veggie or two.
Edit: Ack! Most times I also toss some lemon zest into the pan while everything is simmering. Guess what I forgot tonight?
Your purse?Toyed with the idea of some cheesecake, but I don't know where I would have put it.
Your purse?