How’s your Monday thus far? More importantly, did you have a good weekend? Here in our corner of the world, the weather has been unusually mild. Some might think the upper 80s is hot, but when you are accustom to double digits by the end of June, 80s is down right refreshing.
Over the weekend Hubby, Kiddo and I took a lovely drive up to the little town of Ione. It’s one of those place that if you blink you are bound to miss it. One of the things that seems to be gaining popularity in small towns are the classic car shows. If you’ve ever seen the movie American Graffiti, then you know that Modesto is the capital of California’s cruise and the inspiration for the film. While cruising has lost its popularity (in part do to laws against it) classic car shows are a big deal. Ione held its second ever Chili Cook Off and Classic Car Show. While only a handful of ladies showed up with their chili, every car club within a few hundred miles was out in force.
Sunday was quiet. The yard needed attention and with all the crazy happenings in the world, spending time close to home seemed to bring a certain sense of peace.
So here it is Monday and back to the grind. Just because it’s a work day, and the first work day of the week, doesn’t mean we can’t whip up something exciting in the kitchen. What can be more exciting that striking a match? Every time I flambé I say a little prayer and have Kiddo standing by with the fire extinguisher. Thus far I have yet to burn down the house, although I have singed my hair a time or two.
Chicken Cutlets in a Whiskey Cream Sauce
2 large Chicken Breasts
Salt to taste
Black Pepper to taste
2 large Shallots
1/4 cup fresh Parsley
2 tablespoon Butter
2 tablespoons Vegetable Oil
1/2 cup Whiskey
1/4 teaspoon dried Thyme
1./4 cup Chicken Stock
1 cup Heavy Cream
Cut chicken in half to create 4 cutlets. Season with salt and pepper, set aside.
Peel and finely mince shallots. Mince parsley set aside.
In a large skillet over medium heat melt butter into the oil. Swirl the pan to coat the bottom. Add chicken and brown on both sides, about 2 or 3 minutes per side.
Remove from heat. Add whiskey and CAREFULLY ignite. Shake the pan until the flames go out. Add the shallots, cook for about a minute.
Add thyme, parsley and chicken stock. Cover pan, continue to cook over low heat for about 25 minutes. Add cream to the skillet. Continue to simmer, spooning sauce over the chicken as it thickens.
Once the desired consistency of the sauce has been reached and the chicken is cooked through, Arrange chicken on a serving platter, spoon sauce over the breasts. If desired, garnish with fresh herbs just before serving.
Simmer Squash Sauté with Garlic-Dill
1 medium Zucchini
1 medium Yellow Squash
Salt to taste
2 tablespoons Butter
1 Garlic Clove
Fresh Dill to taste
Coin cut squash, season with salt and set aside.
Melt butter in a large, flat- bottom skillet over medium heat. Sauté squash until warm and tender-crisp, about 8 minutes. Peel garlic, press over the squash and continue to sauté until fragrant, about 30 seconds longer. Remove from heat.
Snip dill, scatter over the top of the squash. Toss, transfer to a dish and serve.
Blessed the nation whose God is the LORD,
the people He has chosen for His own inheritance.
Welcome to Rosemarie's Kitchen 