Friday, April 17, 2009

Chicken and Gorgonzola salad

The JACC's been bustling since about 7 am with Folk Festival events, people polka dancing at 9 am, a comfortable hubbub of music and friendly folks (let's have them over again, they left the kitchen immaculate!) throughout the day. All nice people, good friends, and nice to see everyone but somehow I missed the folk music gene. So Coco and I holed up in the office to write grants, due this afternoon.
After a day like that....go right for the rest of the Villa Maria Unoaked Chardonnay. Yup, it's cleared off and is a lovely evening.
Fruit salad, still excellent from last night.
Butter lettuce dressed with a bit of heavy cream, salt and pepper, and fresh lemon ( a bit of zest too) and some Gorgonzola cheese. On a plate. With some carrot slices and avocado.
Bone a chicken breast and save the bones for stock. Put the meat between plastic and pound out until about 1/4" thick. Dredge in a beaten egg and bread crumbs and sauté on both sides over medium heat in butter and peanut oil, not too much.
Remove from the pan, add a dollop of butter and of lemon juice, and swizzle around to make a nice sauce. I love this sauce - so easy and so refreshing. Drizzle over the chicken.
Slice and fan out over the lettuce.
Enjoy the peace and quiet.

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