Thursday, January 19, 2012

What I Cooked for Dinner 3: Chicken Paillard and Vegetables
















Chicken Paillard with lemon is another staple at our house. Often I serve this dish with a sauce on the side for the adults but it is surprisingly good with a splash of lemon. My 6 year old wouldn't eat chicken for the longest time but he loves this recipe and even started eating fish when I prepared it the same way. I use my recipe for Crispy Chicken Tenders but I pound the chicken flat and cook the breaded filets in a pan with some olive oil for 2 to 3 minutes on each side.

This morning, I ordered the chicken pounded flat from our butcher, Holland Court Meat Market I dredged it in some potato starch to tenderize it. It took all of half an hour to make when I returned home at 6 pm. At 6:30 we were sitting down to eat.

I served the chicken with fresh veggies--carrots, zucchini, celery, and red and yellow peppers. The kids just ate the carrots. I offered my son a point" if he licked a piece of red pepper as I have been told that is a step to eating something unfamiliar. He did with a smile then placed it on my plate.

I like having an abundance of veggies on the table is a even if I am am the only one eating them. In the bottom of my fridge, hidden in the vegetable drawer there is no chance of anyone eating the vegetables. At least on the table there is a small chance that someone might try them.

And, it's okay if they don't eat them--they make an inspiring centerpiece.

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