Today's Sunday - the most relaxing day of the week. When I was growing up in Massachusetts, we had "blue laws" and nothing was open on Sunday. We had a big Sunday dinner in the afternoon and chances are we would still be sitting at the dinner table playing cards that night.
I'm living down south now where the restaurants and stores downtown are closed Sunday. There are very few cars on the road and it's nice and quiet. It's relaxing to walk by the waterfront, peek in the storefront windows, and listen to the church bells ringing. It's like stepping back in time.
If you want a lovely, relaxing meal for your Sunday, here it is. It's easy to make so it won't frazzle the cook. It's perfect for family or guests, keeps well on a buffet, and is deliciously satisfying. It's my all-time favorite, go-to recipe. I know you'll love it, too.
1 & 1/2 lbs. chicken breast, sliced and pounded thinly & cut into serving pieces
3 tablespoons olive oil
1 tablespoon butter
1/2 c. flour
1/2 c. fresh, finely grated parmesan cheese
Dash of nutmeg
1-2 cloves garlic, peeled and sliced thinly
3/4 cup beef broth
1 cup dry white wine (a nice chardonnay or sauvignon blanc
works well)
Salt & pepper
Fresh parsley
Squeeze of fresh lemon (optional)
Combine flour, parmesan cheese, nutmeg, about 1/4 tsp. salt and freshly ground pepper. Place chicken in the flour mixture and press
well to coat chicken. Place sauté pan over medium heat and add olive oil and
butter. Add garlic slices and chicken pieces and sauté on both sides until lightly
browned.
Add the beef broth and wine and
bring to a boil. Cover pan, and turn
heat to medium low. After a few minutes, lift cover and stir a bit.
Cover
pan again and allow to cook for about 20 minutes. Remove from heat. Taste for
seasoning and add more salt and a squeeze of fresh lemon if desired. Garnish
with parsley and serve. Excellent served with rice pilaf.
It's a very nice start to the week.
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