Chicken cutlet

Ingredients:

• 4 small whole chicken breasts or 2 large*
• Extra-virgin olive oil, to drizzle + 2 tbsp.
• 4 sprigs fresh thyme, leaves picked and finely chopped (about 2 tbsp)
• 2 tbsp chopped fresh parsley
• Juice and zest of 1 lemon
• 2 tablespoons butter
• 2 tbsp. premium flour
• 2 cups chicken broth
• 150 g of small salad greens

Preparation:

1. Heat a large nonstick skillet over medium heat. Place the chicken cutlets in a shallow baking dish and drizzle with just enough extra-virgin olive oil to coat, about 1.5 tablespoons. Combine the chopped herbs and lemon zest and sprinkle over the chicken. Season with salt and pepper.
2. Mix everything together with your hands, rubbing the chicken with the spices. Wash your hands with hot, soapy water. Using tongs, place the chicken cutlets in a single layer in a hot frying pan and fry for 3-4 minutes on each side. Cover the cooked chicken loosely with foil to keep it warm, and repeat with the remaining cutlets.
3. Return the pan to the heat and add the butter. Once melted, add the flour and cook, whisking, for 1-2 minutes until a white roux forms. Stir in the chicken broth. When the sauce thickens and coats the back of a spoon, remove the pan from the heat and turn off the stove.
4. Toss the salad greens with lemon juice and coarse salt. Drizzle with 2 tablespoons of olive oil and toss again.
5. To serve, spoon the warm sauce onto a plate and spread it around. Top with a small mound of salad greens and 2 chicken cutlets.
   
   

   Freezing Tips

   
   Fill four medium-sized food storage bags with a little water. Place one chicken breast in each bag and seal, pressing out any excess air. Pound each breast with the bottom of a heavy saucepan or frying pan until flat, but not too flat. Place them flat in the freezer. If necessary, remove the chops from the freezer and place them in a large bowl in the sink. Run cold water on low and pour the water into the bowl. You'll be surprised how quickly the chops defrost. Once defrosted, remove the bags from the water, pat dry, cut open with a knife or scissors, remove the chops, and fry according to the recipe.