Chicken

[dr_tectonic]

For dinner tonight I fried up some chicken breasts (halved, so I guess they were actually cutlets or something) dipped in cornmeal. More because I had defrosted them and needed to cook them than because I wanted to make dinner, but whatever gets ya to the stove, I guess. What was interesting was that they turned out much, MUCH jucier and more flavorful than I was expecting. I think I was expecting frozen chicken tenders, and what I got was... well, the thing that frozen chicken tenders usually imitate.

Also: I have determined that I absolutely cannot upgrade my version of firefox at work and do a final install until I am certain that my theme of choice (skypilot, by kang) works with it, because I am far too attached to the lovely blue-purple art deco look to even consider using the default theme. Blah grey with shiny plastic-looking icons makes me itch. Sad, I know.

Comments

[bryree.livejournal.com]

I just had stoopid ole hospital cafeteria food. {jealous}

[kung-fu-monkey.livejournal.com]

That was damned tasty chicken.

[melted-snowball.livejournal.com]

Deglaze pan with 1/2 c. chicken stock (you can use the canned stuff), 1/2 c. wine (white or red), 1 T. butter, and some salt if you used homemade stock (don't bother if it was the canned stuff). Reduce a little while over medium heat. Add parsley or dried cranberries or a little cream or ... Cook to heat through.

Chicken cutlets with pan sauce == a main course in 10 minutes. Add leftover mashed potatoes and some nuked broccoli. Life is good.