March 1, 2010
The natural sweet flavor of the peas and the lemon are a perfect combination. If you are using frozen peas and do not have time to partially thaw them, just drop the peas into boiling water for 1 minute, or rinse or soak them in very hot water. Drain well before continuing with the recipe. We enjoy rice with this dish as it will not overpower the chicken. Start cooking the rice before the chicken as the rice will take longer to cook.
Tonight’s Dinner March 1, 2010
Chicken Cutlets with Sage and Peas
Rice and Butter
Vanilla Ice Cream with Cookies
CHICKEN CUTLETS WITH SAGE AND PEAS
1 ¼ pound thin-sliced chicken cutlets
Salt and freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons olive oil
12 fresh sage leaves
2 cups partially thawed frozen peas, or canned low salt small peas
1 to 2 tablespoons fresh lemon juice
Place the chicken slices between two sheets of plastic wrap. Gently pound the slices to about ¼- inch thickness. Sprinkle the chicken well with salt and pepper.
In a large skillet, melt the butter with the olive oil over medium heat. Pat the chicken dry. Add the chicken and sage to the pan. Cook the chicken until golden brown, about 4 minutes. Turn the pieces with tongs and brown the other side, about 3 minutes more. Transfer the pieces to a plate.
Add the peas and lemon juice to the skillet and stir well. Add salt and pepper to taste. Cover and cook 5 minutes, or until the peas are almost tender.
Return the chicken pieces to the skillet and cook, turning them once or twice, until heated through.
RICE AND BUTTER
2 cups Uncle Ben’s Rice Long Grain White Rice
3 -4 tablespoons Unsalted Butter
3 tablespoons of finely grated Parmesan Cheese (optional)
Bring a pan of salted water to a boil. Add the rice and cook until firm to the bite. Drain; add the butter (less if you wish), the Parmesan and mix well. Serve hot.