I'm back with Chicken Scallopini on the brain

It's been a while since I have been in the kitchen planning a menu and cooking- boy oh boy it feels great to be back!  Tonight's dinner was great for a few reasons.  First, it was family friendly.  Second, it was quick. Third and finally it easy one of those recipes that is so adaptable to what you have on hand.  Ladies and gentleman (or ladies and Germans as my daughter says) I give you chicken scallopini.

you will need:
1/2 box of linguine or thin spaghetti
4 chicken cutlets (I love these since there is no pounding necessary and they are all ready nice and trimmed)
salt and pepper
1 T olive oil
3 T butter
8oz sliced white mushrooms
1 cup white wine or chicken stock (or a combination)
1/4 teaspoon saffron
1 large shallot sliced
1 juiced lemon
1/2 cup heavy cream
chopped parsley (use as much or as little as you like, just make sure it's fresh)
Parmesan cheese (for sprinkling)

the how to:

cook pasta in a pot according to package directions
salt and pepper chicken, then dredge in flour
heat butter and olive oil in skillet and fry breasts till golden and juices run clear
when chicken is cooked remove from pan and place on plate tented with foil
throw mushrooms and shallots into chicken pan and stir
add wine, saffron, lemon juice cook for a few minutes till sauce reduces a little
remove from heat, stir in cream and parsley
place pasta and chicken on plate, top with mushrooms and sauce and sprinkle with Parmesan cheese


Still distracted

Oh my, I am so distracted by bread.  I used my starter and made homemade pitas tonight- filled with greek chicken salad . . . mummmmmm

So here is a quick and easy way to make some yummy roasted greek chicken

6 chicken thighs
1 pint of cherry tomatoes
1 cup kalamata olives
2 lemons
1/2 cup chicken broth
olive oil
2 Tablespoons oregano
1 Tablespoon parsley
salt and pepper

Preheat oven to 450 degrees F

In a 9x13 pan combine broth and juice of both lemons
Add olives, chicken, tomatoes
Drizzle with olive oil and sprinkle oregano, parsley, salt, and pepper on top

Roast for 45 mins


No Matzoh for you . . .

I was going to tell you all about things you can make with Matzoh, but I got distracted.  I received this great book titled, Artesian bread in five minutes a day . . .  I'm in love with it . . . It was so easy and the bread is sooo fantastic!  Here's a peek . . . 

MUMMM, going back to the land of distraction:)


Matzoh, Matzoh, Matzoh

My family thought I had gone off the deep end when I mentioned I wanted to try making matzoh.  I'm glad I did, It was  fun project to do with my almost (one tiny more day) 3 year old.

3 parts flour
1 part cold water

Mix flour and water together in  a stand mixer with dough hook.  
If mixture seems dry, add a tablespoon of cold water at a time till it comes together.
If mixture seems to wet, add a little more flour till it come together.

Place on a floured surface and roll baby roll.  You want to make it as thin as humanly possible.

Finally poke with a fork all over and bake in a 425 degree F oven till golden brown.