I’m exhausted…what’s new with me these days?? Cook something new, or go with a tried-and-true recipe? I opted for the latter as my brain just wasn’t functioning by the time 5pm rolled around. I can’t remember where I found this recipe, it’s been several years. I’ve tweaked it and altered it quite a bit, so here’s the current version I’m working from:
- 3 tsp olive oil, divided
- Four 4-oz chicken cutlets (thin-sliced chicken)
- 3 Tbsp flour
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 cup chicken broth (I like Swanson Organic chicken broth best)
- 1/4 cup balsamic vinegar
- 4 Tbsp tomato paste
- 2 Tbsp yellow onion, finely diced
- 1 Tbsp fresh thyme
- 2 Tbsp butter
1. Heat oven to 200 degrees F. Mix the flour, salt, and pepper in a shallow dish; coat the chicken. Heat 2 tsp of the oil in a large skillet. Panfry the chicken for about 1 1/2 minutes per side or until cooked through. Remove to a platter; place in oven to keep warm.
2. Add remaining tsp of oil to skillet; add onion and saute until translucent and soft. Add chicken broth, balsamic vinegar, tomato paste, and thyme to skillet; if you can, add any accumulated juices from plate where chicken is resting. Bring to a boil, scraping up bits on the bottom. Simmer for 1 minute or until slightly thickened.
3. Remove skillet from heat and stir in the butter. Season with salt and pepper to taste. Spoon sauce onto chicken and serve. (This makes perhaps more sauce than necessary…but I love sauce, so this is what I go with)
I love that it’s also asparagus season right now, and I found a really nice bunch at the market. I wrapped 5 or 6 spears in prosciutto, then made 2 more bunches like that for Syd and SQ. I grilled them for about 10 minutes, until they were nicely crisp-tender. The whole meal was done in about 30 minutes, and it didn’t take up too much focus or brainpower on my part. I didn’t drag out a bottle of wine, however, or I’d be asleep right now.