This dinner takes a little extra time, but is well worth the work.
Leftover chicken freezes great for a later lunch, or store it and the vegetables for no longer than three days in the fridge.
Chicken Cutlets
Boneless, skinless chicken breasts, if not using fresh, I prefer Perdue frozen breasts thawed.
- 5 slices bacon chopped
- ¼ cup flour
- 1 tbsp. fresh rosemary
- ¼ tsp. red pepper flakes
- 1 tbsp. butter
- 1 cup chicken stock fresh or canned
- 4 garlic cloves crushed
- 2 tbsp. fresh lemon juice or Minute Maid frozen lemon juice
In a medium sized skillet, fry bacon over medium heat until crisp. Transfer bacon onto paper towels to drain. Spoon off all but 2 tablespoons of fat from the pan.
Meanwhile, place flour in a shallow dish. Dredge chicken in flour, shake to remove excess. Add butter to the reserved fat in the pan and heat over high temperature, swirling to melt the butter.
When the foam subsides, reduce heat to med-high and cook chicken until browned on both sides, 4 – 5 minutes per side. Transfer chicken to a plate and keep warm in a 200° oven or tent with foil and leave on counter.
Reduce heat to medium and add garlic, rosemary, pepper flakes. Sauté about 45 seconds. Do not let the garlic brown. It will be bitter. Add broth and lemon juice, scrape up browned bits with a wooden spoon, and simmer until slightly thick, about 4 minutes.
Return chicken and bacon to pan and simmer, turning chicken once, until sauce is thick and glossy, 5 – 10 minutes. Adjust seasoning with black pepper.
Potatoes
- 3 tbsp. olive oil
- 3 tbsp. cider vinegar
- 3 tsp. Kosher salt
- 2 lbs. potatoes quartered, but not peeled
- 1 tsp. dried thyme or 6 sprigs fresh
Preheat oven to 425° degrees.
In a small bowl whisk together the olive oil, salt, thyme, and vinegar.
Place the potatoes in a large plastic bag. Pour the mixture over them and gently shake the bag to coat evenly.
Spread the potatoes in an even layer on a baking sheet. Drizzle any remaining mixture over them. Bake until potatoes are tender and slightly browned, about 50 minutes.
Candied Orange Carrots
- ½ lb. ready to eat carrots
- Juice of one orange
- 1 pinch nutmeg
- ¼ cup maple syrup
- 4 tbsp. butter
- fresh parsley chopped
Place all the ingredients together in a saucepan. Gently simmer, covered, until the carrots are bright orange and tender.
Garnish with the parsley and serve.
The leftovers from this meal make a perfect lunch and are easily reheated.
