A most delicious chicken dish

I wish I could take credit for this dish, but I can’t. I saw a Facebook Reel about a similar dish, but when I went back to look for it, I couldn’t find it. So I searched my memory banks as to what I could remember about it and this was my best guess. I made it tonight, and thought I should write it down so I can make it again. It was truly spectactular and pleasing. I served it with a side of broiled asparagus.

Lori K’s version of the most delicious chicken dish you’ll ever make

Serves 2

Ingredients

1 chicken breast, halved lengthwise

¼ cup flour

1 egg

4 sprigs thyme, leaves only

Garlic salt and pepper

2 tablespoons olive oil

1 tablespoon butter

½ cup of chicken or vegetable broth

2 tablespoons capers

2 tablespoons fresh lemon juice 

2 tablespoons Italian parsley, chopped

1½ cups cooked rice (I think the original called for mashed potatoes, but rice is what I had on hand)

Instructions

After you halve the chicken breast, pound each half with a meat mallet. Put the flour in a fine wire-mesh strainer and sprinkle it generously over each breast; turn each half and sprinkle over the other side. On a plate large enough for each half, that has at least a ½-inch lip, crack open the egg and beat it. Add the thyme, and the amount of garlic salt and pepper you would usually use on a chicken breast. Beat the spices and egg together.

Heat the olive oil in a large skillet over medium high heat until it starts to lightly smoke. Have two ½-tablespoon pats of butter ready. Dredge the first floured chicken breast half through the beaten egg on both sides. Put a butter pat in one side of the pan in the hot oil and put the breast on top of it. Repeat with the other half. Cook until both halves are golden brown, about 4 minutes per side.

When both are done, lower the heat to simmer; add the broth and the capers. Simmer for about 10 minutes, until the broth thickens and the meat is done.

Put ¾ cup of rice on half the serving plate and put a chicken breast half on top of it. Drizzle half of the pan juices and capers over it, then half of the lemon juice, then sprinkle with parsley.

Serve with a salad and/or your favorite vegetable(s).

Summer’s bounty in a winter chowder

I try every summer to take advantage of fresh white and bicolor corn, cooking it until crisp-tender, then cutting it off the cob and freezing it. Nothing like having a bit of culinary sunshine to chase away the chilly blues on an early spring day.

2 red potatoes, peeled, cut into ½-inch pieces

1 medium onion, diced

2 garlic cloves, finely grated

1/2 cup green chilies finely chopped

2 ounces thick-cut bacon bits, crisped for a minute in microwave  between paper towels 

1 tablespoon all-purpose flour mixed with 1 teaspoon dried powdered oregano  

1 Parmesan rind (optional)

2 sprigs thyme

Freshly ground black pepper 

2 cups chicken broth

Corn off the cob, about 2-4 cobs, frozen OK, but thawed

1 cup heavy cream

Instructions 

Heat 1 tablespoon olive oil in a large pot over medium and add potatoes, onions and garlic, and cook, stirring occasionally, until vegetables have softened but haven’t taken on any color, 12–15 minutes. Add chiles and cook until fragrant and softened, about 3 minutes. Add bacon bits. Stir in flour and cook until nutty and fragrant, about 1 minute. Add cheese rind, thyme and chicken broth, bring to a boil, and cook, stirring occasionally, until potatoes are fork-tender, 10–15 minutes. Add cream, cook, stirring, until chowder has thickened, 5–10 minutes. Remove from heat and serve.