Tuesday, October 23, 2012

Garlic and Chicken but NOT Garlic Chicken

Today was about getting the garlic in the ground and chicken on the table. Planting the garlic is easy but takes a bit of time, but the quick prepperation of the chicken makes up for it.

Garlic is planted during the fall because the cloves must drop to a low temperature before they will begin growth. The winter season chills the cloves, and when the soil begins to warm in the spring, growth will begin. Planting fall garlic properly requires little effort, and will result in large, flavorful cloves ready for harvest in the summer.
Next week it will be indoor bulbs...paper whites


1/4 cup flour

salt and pepper

1 large egg

2 TBS butter milk
8 chicken cutlets

3 TBS olive oil

1 cup chicken broth

2 TBS fresh parsley, chopped

2 TBS drained capers

juice of 1/2 lemon

2 TBS butter

Put flour and a good shake of salt and pepper on a large plate. Whisk egg and butter milk in another bowl.

Dip chicken cutlets in the egg wash and dredge through the flour. Set floured cutlets aside.

Heat oil in a large skillet.( I used cast iron) Add the cutlet and cook until golden brown, about 3 minutes on each side. Transfer to a plate and keep warm.

Add chicken stock to the pan and simmer to reduce by 1/2, about 7 minutes. Scrape up any brown bits on the pan. Turn off the heat and add parsley (still in the garden), capers, and lemon juice. Add butter and whisk until melted.

Serve cutlets with sauce and lemon wedges

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