These are the ramblings of a self-described wheat, grain and gluten-free “gourmet girl” that loves to cook and eat good food. I love creating and sharing recipes and photographing “beautiful food”. In July 2012, I eliminated wheat, grains and added sugar from my diet and rediscovered real, whole fresh foods again and effortlessly lost 65+ pounds. Join me in my wheat, grain and gluten-free journey. See how easy it is to enjoy grain free gourmet, one meal at a time! Welcome to my blog. Enjoy!
This evening I had planned to make some "breaded" chicken cutlets for dinner, but decided to change directions at the last minute. While shopping this weekend, I had picked up another stick of Kerrygold's Garlic Herb Butter (if you haven't tried it, it's awesome)...and decided to prepare my cutlets by simply sauteing them in the garlic herb butter instead of breading them. In a medium skillet, I melted a couple tablespoons of the seasoned butter and lightly sauteed the cutlets for a couple of minutes on each side and then transferred them to a plate. I added another tablespoon or two of the butter to the skillet and then squeezed the juice of and added the zest of one lemon to the pan and heated it and then returned the cutlets to the lemon garlic herb butter, turning to coat them well on both sides. I then added in a few tablespoons of capers and heated everything another minute or two. I served the cutlets drizzled with the lemon garlic herb butter along with the leftover Yellow Cheddar Squash Casserole left from Sunday night's dinner and a small side salad. It was absolutely delicious and so quick. The chicken was so very simple and quick to make -- I didn't even need to add any additional seasoning; I just let the flavors of the garlic herb butter and fresh lemon shine on their own, along with the saltiness of the capers. It was really delicious and used so few ingredients. I snapped a couple photos for you to see below. Enjoy!