Looking out my kitchen French doors I am counting my blessing. I had a deer run in front of my car. Talk about smoosh. Poor deer. The car received a lot of damage, no one was hurt. As I am waiting for the repair shop to call my mind wanders to of course food. MMMM I definitely do not want to make anything with venison. I can still see the face of the deer when I close my eyes. It is against my religion--- I am a devote chicken .
Chicken, yes that seems like a good idea.
I think I will make Chicken Verdichio
1 lb chicken cutlets lightly pounded to make even slices
1 lemon juiced
3 tbsp flour, salt and pepper to taste
1c chicken stock
1/2 c Verdichio wine ( a white fruity wine)
2-4 tbsp butter
4tbsp butter
Dredge the chicken cutlets in the flour. salt and pepper to taste.
Heat 2tbsp of butter in a large skillet on med high. Add chicken cutlets in batches and brown on both sides. Remove to plate adding the remaining 2 tbsp of butter if needed to finish the browning.
De glaze the skillet with the wine scraping up the brown bits and incorporating into the wine. Bring to a boil. Boil 1 minute add the chicken stock, boil until reduced by half. Add the juice of one lemon to the pan. Swirl the pan to blend. Lower heat to medium. Return the chicken to the pan to heat through. add the remaining butter to the pan stir to blend, do not let boil.
Plate the chicken and sprinkle with fresh chopped parsley.
Well, I know what I am making for dinner the great unknown now is when the heck is the car going to be ready?
