Tonight was different.
I felt like spending a little longer in the kitchen and making something special.
Everything about this whole meal is pretty and tasty and worth the time invested.
We took a few days off this week in the spirit of March Break.
So since the kids had totally worn themselves out outside and were resting, I had an hour to get dinner ready in a quiet house.
It was special.
Here's what I made.
~Chicken pounded thin, sprinkled with lemon and breaded in fresh white breadcrumbs mixed with herbs.
~Warm buttery tomatoes with ribbons of basil
~Brown rice cooked in some beef stock.
~Very special brownies (that I must share with you)
(Not your mothers weeknight cooking)
4 boneless, skinless chicken breast, pounded thin
Juice of 1 lemon
1/2 cup flour mixed with a pinch of thyme, salt and pepper
2 large eggs, beaten
1 1/2 C fresh white bread crumbs, made in a food processor mixed with a little thyme
2 Tbsp olive oil
24-30 cherry tomatoes, pierced with a knife so they wont pop
2 Tbsp butter
2 Tbsp minced or ribboned basil or parsley
salt and pepper
Sprinkle chicken with lemon juice.
Place flour, and crumbs on plates.
Whisk eggs in a shallow bowl.
Dredge chicken in flour, then dip it into egg and then coat with bread crumbs.
In a large skillet over med-high, heat oil and saute chicken until crispy and golden, 4-5 mins per side.
Remove chicken from pan and keep warm.
For the tomatoes, wipe skillet clean and add butter. Melt butter over med-high and add tomatoes.
Cook tomatoes until warm, tossing with butter, about 1 minute.
Add salt and pepper.
Add basil, toss again.
Serve tomatoes warm with chicken and some brown rice or buttered and herbed noodles.