Tuesday, August 21, 2007

Back to School

Yesterday marked the first day of school for most kids. My son began a new classroom at his daycare and I began taking a class towards a masters in healthcare administration. Feels good to learn again.

In making dinner last night, I learned that I really do have some cooking skills. I was able to come up with a healthy dinner, cook it and serve it within 20 minutes - all while chasing a toddler and trying to entertain my sister-in-law and her friend.

Vanessa's Quick Chicken and Watercress Dinner

1 pkg of chicken cutlets (usually 4 in a pkg)
1 cup flour
2 eggs
splash of milk
bag of watercress
2 Tbsp. dijon mustard
2 garlic cloves pressed (optional)
white wine (optional)
lemon juice
cucumber (optional)

  1. Defrost chicken.
  2. While the chicken defrosts, in a small bowl mix dijon mustard, pressed garlic cloves, splash of oil and splash of vinegar. Wisk together.
  3. Cut open bag of watercress and put in bowl.
  4. Beat two eggs and a splash of milk in a pie pan.
  5. Put flour in another pie pan. Season with salt/pepper or however you wish.
  6. Heat a large pan on med. high heat with canola oil (it won't smoke like olive oil)
  7. Dredge chicken in eggs, then flour.
  8. Place all four pieces of chicken in pan and cook for about 2-3 minutes on each side.
  9. Cut cucumber for salad and put in bowl with watercress.
  10. Pour in about a 1/2 up of lemon juice in pan with the chicken.
  11. Pour in wine too. Just eyeball it. Probably about 1/2 cup or so.
  12. Let it cook off and it's ready.
  13. Mix the dijon dressing you made in steps #1 and #2 into the watercress salad. Mix well.

Serves 3-4 people.


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