How To Cook Chicken Cutlets With Sherry Cream Sauce

Yes I cook outside on live fire most of the time. But to be a strong cook outdoors, you have to be just as good of a cook indoors. There are many differences but the fundamentals and principles are the same. The best pitmasters that I have had the pleasure of working with are also talented in the kitchen.
This is one I made up after Trevor's football practice this week. I wanted something fast but rich with flavor. Speaking of fast, I used gluten free rice noodles not because they are gluten free but because they cook in 3-5 minutes and taste just as good.
Chicken Cutlets with Sherry Cream Sauce
2 chicken breasts, each cut in half lengthwise
1 tsp salt
1 tsp black pepper
¼ cup all purpose flour
1 Tbsp olive oil
1 Tbsp butter
4 cloves garlic, chopped
¼ cup roasted red pepper, diced
¼ cup sherry
3 Tbsp butter
1 Tbsp parsley, fresh chopped
¼ cup heavy cream
6 oz pasta, cooked according to instructions
Season the chicken cutlets with ½ tsp salt and ½ tsp pepper.
Season the flour with the rest of salt and pepper. Dredge the cutlets in the flour and knock off the excess.
Pre-heat a skillet over medium heat. Add 1 Tbsp of butter and oil.
Saute the cutlets for 3 minutes per side or until they reach an internal temp of 160f. I had to do this in batches because I couldn't get them all in one skillet.
Add the garlic and saute for 1 minute. Add the roasted red pepper and cook for another minute.
Deglaze the pan with sherry and simmer until the liquid is reduced by half, about 2 minutes.
Reduce heat to low and add the butter and parsley, stirring until the butter is melted. Turn off the heat and stir in the cream. Taste for seasoning and add more salt and pepper to taste.

Delicious Food: Beef And Noodles

I have been on the road and Alexis has been working more 12-hour shifts back to back at the hospital because she was helping a co-worker out by exchanging shifts. So dinner wasn't ready and served until 8:48 PM tonight.
Fortunately that was right when Alexis walked in the door from work. I was actually going to make beef stroganoff but I didn't have several ingredients so I used what we had on hand. This really isn't an exact recipe because I was just winging it and not measuring but it's pretty close. I think... maybe....kind of.
Beef and Noodles
2 cups baby carrots
1 Tbsp butter
1-2 Tbsp vegetable oil
1 lb beef strips (I used milanesa style sliced sirloin)
1 ea shallot, peeled and diced
1/4 cup marsala wine
2 cups beef broth
1 cup water
2 springs thyme
2 tsp demi glace
slurry made from 2 Tbsp water 2 Tbsp corn starch
2 cups of cooked egg noodles (about a cup pre-cooked measurement)
Toss carrots in 1 Tbsp of melted butter and then roast them for 30 minutes in a 400f oven. I like to use a preheated cast iron griddle pan like this to get the sear marks. Flip them half way through the cooking time.
Meanwhile boil your noodles.
A heavy cast iron skillet works best for this dish. Have you ever noticed how most comfort foods are better when prepared via cast iron grates, dutch ovens, roasters or skillets?
Preheat a cast iron skillet and add your oil. Season your beef with salt and pepper. Working in small batches, sear your beef strips, tossing them rapidly to cook all sides. This should only take 1 minute or a little more for each batch. Remove cooked beef to a plate to rest.
Add a little more oil if necessary and saute the diced shallot for a few minutes, stirring occasionally. It probably took 3-5 minutes for mine to get the softened texture I was looking for.
Leaving the shallots in, deglaze the skillet with the marsala wine. Reduce heat and simmer until all but about 2 Tbsp has evaporated.
Stir in the beef broth & water, bring to a simmer. Cook uncovered until reduced by half (about 10-15 minutes).
Add the demi glace & thyme - simmer covered for 5 minutes. (Strip the leaves from the stem.)
Add the corn starch slurry as needed to thicken the sauce. Taste for seasoning (more salt and pepper if needed).
Return the beef and collected juices to the skillet. Add the cooked carrots. Cover and simmer over low heat for 5 minutes.
Add the noodles and serve.
I also made some mozzarella biscuits to go with this because comfort food requires biscuits.
I am desperately looking forward to this weekend so I can relax and have fun cooking at a relaxed pace. And maybe even eat dinner before 9pm!
Our average dinner time is around 8pm. I'd rather it be earlier but with our work schedules it doesn't work out. What time do you usually get dinner on the table? Any tricks for getting it done sooner?