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Monday, January 23, 2017

Chicken Tenders with Lemon, Olives and Capers

 Written December 2016 -Posted mid January.  Two reasons for the long delay - t takes a long time for me to "get over things and my photo stream was not working.    
No I am not over the election. I have gone from shock, disgust,  depression, to a promise to self that I will continue to be vocal about this man, who lost the popular vote!  He is not my President and I  will not remain silent as he implements some of his promises and threats. But  this past weekend I attended the Women;s March.  It was not a throng of a million or half of million, like the major cities and I really did not march (the knee is still not working)  but it certainly proved I am not alone!! 

I will continue to be a "watchdog" of this "lunatic" that was elected and continue to  find other outlets to vent.  This blog is about my love of cooking and dining and although it has been impacted by my injury and recovery, I will not let him diminish my pleasures!


 So let's cook, and dine!

Entree:
Chicken with Lemon, Olives and Capers.
Ingredients:
Chicken tenders
Flour
Butter
EVOO
Lemon slices
Kalamento Olives
Capers
Garlic
Chicken demi glace

I pounded the tenders, dredged in flour and browned in pat of butter and splash of evoo. When brown, I added a 1/2 cup white wine and chicken broth, demi glade, lemon slices, slivers of garlic, olives and capers and simmered for about 15 minutes.

Side:  Zucchni strands: Using a mandolin, sliced a zucchi and sauted in EVOO and dried basil flakes.

Wine: Olema Pinot Noir

I have missed you,
Jo