What's for dinner?
I rocked the culinary world this evening. I don't mind admitting it.
I bought some chicken breast on sale a few months back, and when I was pulling out one or two out of the freezer to do with whatever it was I was going to do to them, I noticed on the packaging it said that these particular cuts were "good for chicken scallopini recipes."
Well, I decided to look for chicken scallopini recipes, and I found one that I ...
a.) had all the ingredients already in my home (and could find them in the moving disaster I currently live in),
and
b.) thought actually sounded good.
So, when I got home from my professional development this afternoon, I set the chicken out to thaw and began the process of creating CHICKEN SCALLOPINI.
It is here that I must report on the amazing marriage of tastes when you mingle fresh lemon juice with white wine and butter and chicken broth and capers! A.M.A.Z.I.N.G.!! I served it on a bed of rice with baby sugar peas and a little salad.
I made enough for leftovers tomorrow, and I have no doubt that the sauce, marinating overnight, will be even better tomorrow.
Yum ... yum!
I bought some chicken breast on sale a few months back, and when I was pulling out one or two out of the freezer to do with whatever it was I was going to do to them, I noticed on the packaging it said that these particular cuts were "good for chicken scallopini recipes."
Well, I decided to look for chicken scallopini recipes, and I found one that I ...
a.) had all the ingredients already in my home (and could find them in the moving disaster I currently live in),
and
b.) thought actually sounded good.
So, when I got home from my professional development this afternoon, I set the chicken out to thaw and began the process of creating CHICKEN SCALLOPINI.
It is here that I must report on the amazing marriage of tastes when you mingle fresh lemon juice with white wine and butter and chicken broth and capers! A.M.A.Z.I.N.G.!! I served it on a bed of rice with baby sugar peas and a little salad.
I made enough for leftovers tomorrow, and I have no doubt that the sauce, marinating overnight, will be even better tomorrow.
Yum ... yum!
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