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Tuesday, October 28, 2008

Chicken, Chicken, Chicken: Recipe

I've been thinking...chicken cutlets are totally boring all by themselves. You have to doctor up a cutlet in order to make it something worth eating. I suppose that's probably true about most things - I mean, you can't really just eat a lamb chop without seasoning. But I find the best way to make chicken cutlets is to simply bread and fry them and then serve them inside a sandwich - hmmm...maybe with bacon and melted cheese or Parmesan-Style with tomato sauce and melted cheese.

However, eating chicken like that every time you eat a cutlet is not what anyone would call healthy. So I thought long and hard and came up with: Greek Salad Chicken. Stupid name; I know. But its taste was light and delicious and isn't that all that really matters? The subtle flavor of the Ouzo I used was perfect. Do not be tempted to go overboard on it - unless, of course, you enjoy a mouthful of black licorice. And oh it is so nice to have dinner on the table in no time at all.


Greek Salad Chicken
1 1/4 lb. thin-sliced chicken cutlets
2 Tbsp. lemon-oil + 1 Tbsp.
5 garlic cloves, minced
1/2 cup red pepper, chopped
1/8 cup Ouzo
1/4 cup white wine
1/4 cup fresh parsley, chopped fine
Juice of 1 lemon
1/4 cup pitted Kalamata Olives, quartered
1/3 cup crumbled feta cheese

In a large frying pan, heat 2 Tbsp. oil over medium-high heat. Add in 1/2 of the cutlets and saute about 2-3 minutes per side or until they are slightly browned, depending on thickness. Turn and saute another 1-2 minutes and repeat. Remove from the pan and place on a dish and repeat with remaining cutlets. Arrange on a serving platter.

When all cutlets have been cooked, pour into the pan the Ouzo and deglaze, scraping up the bits - allow it to cook off for about 30 seconds. Then add in the wine and repeat. Lower heat and add in the pepper and the garlic and saute another 2-3 minutes. Add in the lemon juice, 1 Tbsp. oil and the olives. Pour into the pan the collected juices from the chicken on the serving platter. Allow the mixture to boil about 30 seconds and add in the cheese. Mix gently about 1 minute and pour over the chicken and serve.

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