Summer is hanging on during the day, but the nights have become deliciously cool. This is a lovely meal you can enjoy for two by candlelight or with family and friends and rousing conversation. It’s also perfect al fresco on a Sunday afternoon.
Chicken Cutlets
Roasted Potatoes with Thyme and Vinegar
Candied Orange Carrots
Dry Crisp White Wine
Chicken Cutlets
Boneless chicken breasts - I prefer Purdue brand
5 slices bacon chopped
¼ cup flour
1 tbsp. fresh rosemary chopped
¼ tsp. red pepper flakes
1 tbsp. Butter
1 cup chicken broth
4 garlic cloves crushed
2 tbsp. lemon juice
Fry bacon over medium heat until crisp. Transfer bacon onto paper towels to drain. Spoon off all but two tablespoons of the fat.
Meanwhile, place flour in a shallow dish. Dredge the chicken in the flour and 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, 3 – 4 minutes. per side. Transfer chicken to a plate and tent with foil.
Reduce heat to medium and add garlic, rosemary, pepper flakes. Cook under one minute. Do not let the garlic brown. 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, simmer turning chicken once until sauce is thick and glossy, 2 – 3 minutes. Adjust seasoning with black pepper.
Roasted Potatoes with Thyme and Vinegar
3 tbsp. olive oil
3 tbsp. cider vinegar
3 tsp. Kosher salt
2 lbs. potatoes quartered
1 tsp. dried thyme
Preheat oven to 425°
In a small bowl whisk together the olive oil, salt, thyme, and vinegar.
Place the potatoes in a large Zip-lock 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 and remaining mixture over them. Bake until potatoes are tender and slightly browned, about 50 minutes.
Candied Orange Carrots
½ lb. of ready to eat carrots
Juice of one orange
1 pinch nutmeg
¼ cup maple syrup
4 tbsp. butter
Chopped fresh parsley
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.
I'll be back Monday with Paul Stansfield. Until then...
Bon Appétit!
Sloane Taylor
