Midsummer Twilight Supper on a Winter's Night

    Arnauld and I decided to make dinner tonight.  He originally wanted to try and make a steak sandwich he saw in a Giada cookbook, but we went out to dinner last night and he had steak.  It was his job today to decide what we would make tonight.  He decided on a Midsummer Twilight Supper...on one of the coldest night's this season.  This meal comes from a cookbook I have called 20 Minute Dinners.  I've made this meal a few times and it's always a bit hit.

Pecan Crusted Chicken 

 Ingredients
1/4 cup flour
1/2 tsp salt
1/4 tsp pepper
1 egg beater with 2 tbsp water
1 1/2 cup ground pecans
6 thin chicken cutlets
1 tbsp smart balance butter
1 tbsp vegetable oil

Method

1. Preheat over to 300 degrees.  Mix flour, salt, and pepper on a plate.  Place egg mixture in a shallow bowl.  Place pecans on a plate.  Dix cutlets in flour mixture, shaking off excess.  Coat with egg mixture and dip into pecans.
2. Melt the butter into the oil in a large nonstick skillet over medium heat.  Add 2 cutlets; cover and cook until brown (about 3 minutes).  Turn, cover, and cook until browned.  Remove to shallow baking dish.  Keep cutlets warm in oven while cooking remaining.

Curried Apricot Sauce

Ingredients

1 Tbsp vegetable oil
1 shallot, finely chopped
1 tsp curry powder
1/4 cup red wine (I've used this before but didn't have an open bottle tonight.  It was fine without) 

2 Tbsp apricot preserves
1 cup mayonnaise
Fresh lemon juice to taste

Method
Heat oil in small skillet over medium-high heat.  Add shallot and saute until tender, about 3 minutes.  Stir in curry powder and cook for 1 minute.  Add wine and preserves and stir until blended.  Cook 1 minute.  Remove pan from heat and stir in mayonnaise.  Season with lemon juice.

The book also suggests serving this meal with rice.  We cooked up some jasmine rice and added some frozen peas.

    The plan for tomorrow is to break out the crock pot in order to make lunch for next week.  Stay tuned for vegetarian chili!