fresh - LowTide Chicken Cutlets, (12)
Source of Recipe
from Mel via rdj
her comments:
Many, many years ago I got this recipe. It was from a NY
Fire Fighter named Howard Hill of Ladder 9.
This, along with a couple of others, I make each Sept. 11th
in rememberance of their courage.
fresh - LowTide Chicken Cutlets, (12)
1/2 cup pure Olive oil
1/2 clove garlic, chopped
6 pounds boneless chicken cutlets
1 1/2 cups water
4 chicken bouillon cubes
1 teaspoon thyme
1/4 teaspoon salt
pepper, to taste
1 pound freshly sliced mushrooms
5 boxes frozen leaf spinach
Heat oil in a large saucepan. Saute garlic in oil.
Flour chicken and lightly fry, then place in a roasting pan.
Strain oil, saving about 1/4 cup.
Pour oil back into saucepan and add the water, bouilon cubes,
thyme, salt and pepper.
Cook on high heat until water has almost boiled away, then add
the mushrooms. Saute over a low flame for 10 minutes.
In a medium pan, cook spinach as per directions on box. Drain
and put over chicken.
Pour mushrooms and sauce over chicken.
Place the roasting pan in the oven at 350 degrees F. for 10
minutes and serve over rice.
Serves 12.
If done right it will look like low tide on the beach.
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