A Kalorama Kitchen
Tuesday, January 12, 2010
Impress your friends: Chicken rondelle
Chicken cutlets. A couple of bucks. Good for stirfry. Also good for rondelle. Looks fancy. But silly easy.
Whacked sort of thin...
Then topped with my roasted red pepper.
And chopped up basil.
And rolled up. Salt and pepper.
And sauteed in pan.
Pan cleaned up with white wine.
Then some stock and a bit of cream.
And some silky butter. Sauce done.
With broccolini and noodles with butter and sun dried tomatoes. Shazam. All smoke and mirrors fanciness. Dinner.
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