Chicken with White Wine Sauce, December 4, 2017

I love food with a nice, tart punch to it. Last night's dinner was a completely luscious rendition of that sort of dish. I made chicken cutlets with a lemony white wine sauce, accompanied by baked potatoes so enormous none of us could finish ours and a green bean succotash. I cooked the potatoes extra-long in the oven and the creamy, fluffy interiors were a perfect counterpoint to the tang of the chicken. There's nothing like a perfectly baked potato and having two leftover means I'll be making some fried potatoes to go with tonight's supper.

Chicken with White Wine Sauce

6 thin chicken breast cutlets

Salt & pepper

Flour

2 tbsp. butter

1 shallot, finely chopped

1 c. dry white wine (I used sauvignon blanc)

2 c. chicken stock

A handful of chopped parsley

Some capers
Juice of 1 lemon

Season the chicken with salt and pepper, then sprinkle with flour. Heat 1 tbsp. butter in a skillet. Sauté chicken in butter until cooked through, about 4 minutes per side. I needed to do this in two batches, keeping the chicken warm in a 250 degree oven until the sauce was done. Add shallots to same skillet and cook until softened, just about a minute. Add wine and stir to deglaze pan. Add stock and bring to a boil. Let bubble until reduced to 1 cup, about 10 minutes. Add the second tablespoon of butter, cut into small bits. Stir to melt the butter. Add parsley, capers, & lemon juice. Spoon over chicken when serving. Serves 4-6. 

Green Bean Succotash

1/2 lb. green beans

2 tbsp. olive oil

 1 c. cooked lima beans

1 c. corn 

1/4 red pepper, diced

1 tbsp. butter (this may be easily omitted)

1/2 tsp. Old Bay seasoning

Salt & pepper

Cook green beans in boiling, salted water about 4 minutes, just until they're crisp-tender. Drain and rinse with cold water. Heat oil over medium-high heat. Sauté beans a minute or so. Add the rest of the veggies and sauté until everything is hot and tender. Add everything else. Serves 4-6.