sorry to hear your little guy is sick, m-squared. we're going through the same thing lately. one cold after another. fortunately, my boy has timed it so as not to miss school and gets sick on vacations. he's off this week, and it sounds like another one is coming on.
i was hoping to go skiing, but, we'll have to see.
last night i made a very dark chicken picatta that was outstanding.
i had about 6 large, thin-sliced chicken breasts that were dusted with flour mixed with s&p and a healthy amount of sweet hungarian paprika.
they are quickly fried in evoo and butter, set aside, and the pan was deglazed with a can of chicken stock and the juice of half a lemon.
then the stock was reduced, and a tbsp each of lemon zest and parsley was added. the sauce was thickened with a cornstarch slurry, the chicken placed back into the pan, turning in the sauce, and a tbsp of capers were added. finally, 2 tbsps of butter were placed on top and the pan covered and the flame turned off to allow the chicken to finish cooking from residual heat.
the sauce was rich, lemony, and buttery, and was a dark, carmel brown from the use of paprika and butter in the first step.
the chicken was so tender that you could cut it easily with a fork.
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things