This Weeks Eats!

Man, what a beeaaauuutiful day in Seattle.  Hope it lasts for a bit, or comes back over the weekend.  Woulda been nice to have mid forties and sunny for the race on Saturday.  But I digress... 

  • Monday - Pizza, of course!
  • Tuesday - mahi mahi with sea salt and roasted garlic (these are from the freezer section and Costco and are sooooo good, quick and easy), green beans and roasted potatoes
  • Wednesday - Satay chicken and peanut sauce with roasted broccoli and brown rice
  • Thursday - Farfalle with zucchini a Pioneer Woman recipe
  • Friday - chicken with artichokes, tomato and mozzarella: an old Emeril recipe that I cannot find online and will paste below
  • Saturday - top sirloins with cracked pepper marinade, twice baked potatoes and blue cheese wedge salads (can it be Saturday now??)
  • Sunday - spinach lasagna rolls (instead of layering a whole casserole dish, roll ricotta/spinach mixture up in the noodle and place them seam side down, cover with sauce and mozzarella, then bake) 
Emeril's Chicken Cutlets with Artichokes, Tomato and Mozzarella

4 skinless, boneless chicken breasts - pounded 1/4 inch thick
1/2 cup AP flour seasoned with salt and pepper, for dredging the cutlets
1/4 cup unsalted butter
2 T olive oil
1 teaspoon minced garlic (or more, if you like garlic as much as we do)
1/4 cup dry white wine
1/4 cup fresh lemon juice
8 (1/4 inch) slices of tomato (we use roma/plum tomatoes)
1 cup sliced drained artichoke hearts
8 slices of mozzarella cheese
2 T minced fresh parsley

Sprinkle the chicken with salt and pepper, to taste, and drege them in flour, coating thoroughly and shaking excess.
In a heavy skilet, heat 2 T of the butter and the oil over moderately high heat until the foam subsides.  Saute the cutlets in 2 batches for 1 minute on each side, or until they are just cooked through, transferring them as they are cooked to a heated flameproof platter.
Remove the skillet from the heat, add the garlic, and cook it over moderately low heat, stirring, until it just begins to color.
Add the wine and lemon juice and simmer the mixture until it is reduced by half.
Remove the skillet from the heat, add the remaining 2 T of butter and swirl the skillet until it is incorporated.  Pour the sauce over the cutlets and tom them with tomato, artichokes, and mozzarella slices.
Broil under a preheated broiler about 3 inches from the heat until the mozzarella is melted and sprinkle with parsley.

We love to eat this with brown or wild rice - would love to hear any tweaks or reviews if you try it!


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