hanukka recipes and tablesettings, kosher chicken recipes, kosher passover recipes,seder table Ideas, kosher vegetable recipes, purim recipes, baskets, and decor, rosh hashanah and sukkot recipes, Sukkot Recipes

Parsley and Lemon Scented Chicken Cutlets with Fire Roated Eggplant and Honey Butternut Squash

4 Comments 06 February 2013

Share |

Thank you Shushy Shine- Turin for this great recipe twist on good old kosher chicken cutlets!

The Jewis Hostess.KOsher Chicken recipejpg

Don’t miss a single easy gourmet recipe or gorgeous table setting idea! 

Parsley and Lemon Scented Chicken Cutlets with Fire Roasted Eggplant and Honeyed Butternut Squash

Parsley and Lemon Scented Chicken Cutlets with Fire Roasted Eggplant and Honeyed Butternut Squash

Ingredients

  • 1/2 cup warmed flour, salt and pepper
  • 1 package chicken cutlets
  • 5 tbsp oil
  • 1/2 cup kosher dry white wine
  • 1/2 cup chicken broth
  • 1/2 cup parsley, chopped
  • lemon slices for garnish
  • For Side Vegetables:
  • 2 cups chopped eggplant
  • 2 cups chopped butternut squash
  • salt, pepper, garlic powder
  • 1/4 cup honey
  • cinnamon

Instructions

  1. Coat chicken cutlets in warmed flour and sprinkle with salt and pepper.
  2. Place in a skillet where 5T olive oil is already heated.
  3. Brown the cutlets on both sides (3-4 mins) rotating (not flipping) midway to ensure even browning. Then place in a pan in the oven at 200. Do not wash the pan.
  4. Pour 1/2c dry white wine in the skillet and scrape the pan to release all the leftover chicken bits and keep stirring. Reduce this mixture to half.
  5. Then pour in a 1/2c of water or chicken broth and reduce to half and the pour in 1T oil and leave on for another min
  6. Then place the chicken back in the skillet with 1/4c chopped parsley and spoon the juices over the chicken.
  7. Garnish with lemon slices and parsley.
  8. Roasted eggplant:slice spray w Pam and sprinkle w salt pepper and garlic powder and bake at 450 for 30-45 mins)
  9. Honey cinnamon butternut squash: cut in half and roast at 450 for 45 mins then remove skin and dice and sprinkle with cinnamon and abt 1/4 c honey. Put back in the oven covered for 10 more mins
http://www.thejewishhostess.com/2013/02/parsley-and-lemon-scented-chicken-cutlets-with-fire-roated-eggplant-and-honey-butternut-squash/

Don’t miss a single easy gourmet recipe or gorgeous table setting idea! 

Your Comments

4 Comments so far

  1. The roasted eggplant sound like the perfect accompaniment for this dish. Sounds great.

  2. Love this, love roasted eggplant!

  3. Sounds like a great light and healthy dinner!

  4. Ronnie Fein says:

    Simple dinner, lovely ingredients.


Share your view

Post a comment

NEW RECIPES on INSTAGRAM!

Personalize Your Party and Chic Gifts!

5b1f13324fde11e39934128dfbc5ee3d_8

Categories

“Like” us on Facebook!

© 2014The Jewish Hostess - Kosher Recipes, Jewish Recipes, Gourmet Kosher Recipes®

wp_footer()