Good God, do I have a horror story to tell. But I’m going to wait until I actually get the package in the mail. Hopefully it will include what I actually ordered. More on that late Friday, with any luck.
Other than that, a quiet day here in Lake Woebegone By-The-Sea. There was laundry to be done, dinner to be prepared, and not much else. So here’s the recipe for tonight’s dinner.
Pound 4 boneless, skinless chicken thighs to about 1/2″ thick.
Combine 1/4 cup olive oil, 1T each smoked paprika, mustard powder, and garlic powder.
Salt and pepper both sides of the chicken. Brush with olive oil mixture. Place one at a time in a zip-top bag with about a cup of seasoned bread crumbs. Shake well until coated.
Heat 2T vegetable oil in a heavy skillet. Fry the chicken until done, about 6 minutes each side. Wrap in foil and set aside.
Deglase the skillet with 1/2 cup chicken broth. Add 1 small can tomato paste, 1/2 cup water, 2T each dried basil and parsley, and 1T garlic powder. Salt and pepper to taste. Simmer 5 minutes (it’ll already be thick).
Snip about 1/2 pound green beans. Steam in the microwave for about 4 1/2 minutes. Let stand another 4-5 minutes.
While the beans are standing, toast about 1/4 cup pine nuts in a dry skillet until golden brown.
Plate the chicken and the beans. Garnish the beans with the pine nuts. Pour sauce over the chicken, and beans if desired. Otherwise, toss beans with a pat of butter before plating and garnishing.
It’s about 30 minutes from start to finish. Enjoy with my compliments.