Wednesday, June 2, 2010

Chicken Cutlets with Grape-Shallot Sauce

Chicken Cutlets with Grape-Shallot Sauce

From EatingWell, see the recipe here.

I made two servings and reduced the recipe by half. I used chicken thighs instead of breasts.
Served with steamed rice and boiled broccoli. The rice was molded with a ramekin.

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