It’s not often you make a friend that you know you will have for the rest of your life. You just know. They will stick with you no matter the situation. When you’re in trouble and when things are going well. They love you even when you’re not lovable.
Jodi is one of those friends.
On the outside we’re as different as can be. Jodi grew up in
But we are friends for life. We’re stuck. Jodi and I can make each other laugh more easily than anyone I know. We’ve supported each other through tough times, encouraged each other during difficult situations, cheered each other on through triumphs. Jodi is always honest, even when I don’t want to hear an honest answer. She’s also not afraid to be wrong, and apologizes easily. It’s a blessing and an honor to have a friend like that.
A few years ago Jodi met Eric. Eric loves to cook. Not long after, Jodi married Eric! It was meant to be. Jodi will always eat well with Eric in the kitchen. They also have a beautiful son named Ryan!
Eric and Ryan
At least once a week, I get an incredibly detailed email from Jodi, explaining the glorious dinner that Eric prepared the night before. I am usually salivating by the end of her emails.
Last week, Jodi shared Eric’s latest kitchen triumph… a great chicken dish with a butter, lemon, and wine sauce. It really was magnificent! I made this last night and served it with gluten-free linguini noodles. The dish is incredibly aromatic, buttery, and warm. It’s one of those dishes that I could easily associate with happy memories. It makes me think of them. I felt warm and loved when eating this simple, yet elegant meal.
I hope you’ll enjoy it!
Eric’s Lemon Butter Chicken
- 1 1/2 lbs. chicken cutlets
- Salt & pepper to taste
- 1 egg
- ½ cup rice flour
- 1-2 cups corn meal or GF breadcrumbs, for coating
- Fresh mushrooms, sliced and sauteed (opt.)
- Sliced Mozzarella cheese (opt.)
- 3 cloves garlic, chopped
- 1 c. chicken broth
- 1/2 c. white or maderia wine
- 1 tbsp. lemon juice (or more to add flavor)
- Fresh parsley, to taste
- 1/2 stick butter
Rinse and dry chicken cutlets. Cover cutlets with a layer of rice flour (I put rice flour in a large bag and added chicken and tossed about until chicken was covered. Next, dip cutlets in egg, then in GF breadcrumbs or cornmeal. Fry until brown. Set aside in baking dish. Lay slices of mozzarella over chicken cutlets, add sautéed mushrooms if desired. Set aside.
SAUCE: Saute garlic in a 1 tbsp. of butter, lightly. Add rest of butter. Add chicken broth. Add lemon juice and wine. Simmer 5 minutes. Add parsley and pour over meat. Bake 15 minutes at 350 degrees. Let stand before serving. Serve with GF linguini noodles or rice, and mixed green salad.
Michael and I will be traveling for the next 5 days, for our anniversary! I will not post a weekly menu for next week since we won’t return until Wednesday, but I plan on coming back with several Amish dishes to share with you! Have a wonderful weekend and I’ll post again on next Wednesday or Thursday!