Sunday, April 28, 2013
I pulled out Chicken Cutlets with Pecan Sauce that I got from the February 2011 copy of Southern Living (and I don’t really remember tearing out).
Toast the pecans. Easy enough.
Mr. M. said he would give the chicken a B-. It was good enough tasting, but not as flavorful as you’d hope. Mostly you tasted the thyme and little else. The chicken had no other flavor, but chicken. The Kid said he’d give it a B, after he scraped the pecans off, cause he doesn’t like nuts. He also suggested that I move my cooking adventures to Sunday night, when he isn’t here.
If you think you might like a milder chicken dish or can think of what this recipe needs to give it more of a kick, give it a try!
Chicken Cutlets with Pecan Sauce
½ cup pecans
½ cup butter, divided
4 chicken cutlets (about 1 ¼ lb)
1 tsp salt
½ tsp pepper
3 T flour
3 T olive oil
½ cup chicken broth
1 T brown sugar
2 T cider vinegar
½ tsp dried thyme
Heat pecans and 2 T butter in a large nonstick skillet over med/low heat, stirring often, 2-3 min or unitl toasted and fragrant. Remove from skillet.
Sprinkle chicken with salt and pepper, dredge in flour.
Cook chicken in hot oil in skillet over med heat, 3-4 min on each side or until golden brown and down. Transfer to a serving platter. Top with pecans.
Add chicken broth to skillet, cook 2 min, stirring to loosen particles from bottom of skillet. Add brown sugar, vinegar and thyme. Cook 3-4 min or until sugar is melted and sauce is slightly thickened. Whisk in remaining 2T butter. Serve sauce over chicken.
I like unusual things. Don’t give me plain, average, boring. I don’t want plain Cheerios! Let’s try the Chocolate ones AND the Peanut Butter Cheerios…. TOGETHER! I don’t want plain hand soap. Give me something that is Passion Fruit Coconut scent with little scrubby beads and moisturizers!!
So, when I saw these lemon chips at a Mennonite store in southern Iowa when I was shopping with my Mom, I decided those were just too neat to pass up. And if you ever get a chance to shop in a Mennonite store, do it! They have so many interesting things in bulk there. I mean, I once saw a big bag of those little marshmallows like the kind in Lucky Charms. Yeah.
Cookies & Cups (her blog is too cute and I envy it so!) talked about adding a tablespoon of corn starch to cookies to make them bake up more. I thought, I gotta try that! The only thing I will say is that I noticed my dough was a lot dryer. So much so that I couldn’t get everything mixed. I ended up adding another egg to just get it all to hold together. Keep that in mind if you try the corn starch trick.
Coconut Lemon Chip Cookies
2 cups all purpose flour
¾ tsp baking soda
½ tsp salt
1 T corn starch
1 cup softened butter
½ cup sugar
½ cup packed brown sugar
Lemon or white baking chips
1 cup flake coconut
Combine flour, baking soda, salt and corn starch in a bowl. In another bowl beat butter, sugars until creamy. Beat in eggs. Gradually at to flour mixture. Stir in chips and coconut. Bake in 350 deg. oven for 12 minutes.
P.S. I tried adding corn starch to my favorite "Naughty Monkey Cookies" but didn't like how it turned the normally cake like/chewy cookie into a drier cookie. I still say the corn starch trick is great for cookies that tend to do too much spreading out, like traditional chocolate chip.