Oysters on the Half Shell
Escargot with Garlic Butter
16-20 oz Cold Water Lobster Tails
Burgdorf’s Cranberry Wine (Made in Michigan)
Kontos Classic Baklava
St Rocco Triple Creme Brie Round 8 oz
Castello Brie Cheese Tub 4.4 oz
Castello Camembert Cheese Tub 4.4 oz
Crosse & Blackwell Mincemeats – Original Plain or Rum/Brandy
Stuffed Foods Brand frozen appetizers: mac & cheese bites, asiago arancini, spinach & artichoke poppers
Specials good Saturday, 11/14/20 through Sunday, 11/22/20
Fresh Seafood Shellfish this weekend – Little Neck Clams and In-Shell Oysters
Specials good Saturday, 11/7/20 through Sunday, 11/15/20
Specials good Monday, 11/9/20 through Sunday, 11/15/20
You love the Walker shortbread cookies? Try the Walker Mincemeat Tarts!
Beemster Vlaskaas Gouda Cheese
Belton Farm Saxonshire 5 Layer Cheese
Coombe Castle Clotted Cream
Sliced Marble Rye Bread
Brandon’s Buffalo Summer Sausage
Brandon’s Venison Summer Sausage
Brandon’s Pepperoni Meat Snack Sticks
Specials good Saturday, 11/7/20 through Sunday, 11/15/20
Specials good Monday, 11/9/20 through Sunday, 11/15/20
Specials good Saturday, 10/31/20 through Sunday, 11/8/20
Ingredients:
Two large boneless skinless chicken breast halves filleted and pounded down to 1/3” thickness
Salt and ground black pepper to taste
1/3 cup flour
1 tablespoon olive oil
4 tablespoons butter, sliced into 1 tablespoon pieces, divided
1 ½ teaspoon minced garlic
½ cup chicken broth
3 tablespoons lemon juice
½ teaspoon lemon zest
1 ½ tablespoon minced parsley (optional)
Cooked noodles or rice for serving
Directions:
Season both sides of chicken with salt and pepper.
Place flour in a shallow dish. Dredge both sides of chicken breasts in flour, one at a time.
Heat 12” skillet over medium-high heat. Add olive oil and 1 tablespoon butter, let the butter melt, then add in chicken breasts in a single layer. Sear until golden brown on the bottom, about 4-5 minutes then flip and continue to cook until chicken registers 165 degrees in center, about 4-5 minutes longer. Transfer chicken to a plate while leaving any little bit of excess oil in the pan.
Reduce to medium heat, add garlic & sauté 20 seconds, or until just lightly golden brown, then pour in chicken broth while scraping browned bits up. Pour in lemon juice, then bring mixture to a simmer, reduce heat slightly and let simmer until liquid has reduced by about half, about 2 minutes. Add in remaining 3 tablespoons butter and lemon zest, stir to melt butter.
Return chicken to skillet, spoon sauce over chicken, garnish with parsley (optional). Serve warm over cooked noodles or rice.
Serves 4
From prep to table 30 minutes