Sunday, September 18, 2016

Steve Barnes’ Pan-Fried Chicken Slices with String Beans

A white cat with a neck tilt and blue eyes appears at their back door. Melissa learns the truth about her grandmother’s music box. Brian wonders about the investigation into Kimberly’s disappearance. Darlene is hard at work on a story. In the meantime, Steve whips up a delicious meal

Steve Barnes’ Pan-Fried Chicken Slices with String Beans
By Timothy M. Baran

6 boneless skinless chicken breasts
1 orange

Squeeze orange from juice and set aside. Melt butter in pan. In a bowl, add flour, salt, and pepper. Mix well. Coat chicken breast well with dry mixture. Add chicken to pan when the butter is bubbling and slightly browned. When chicken is fully cooked and the outside crispy, remove from pan and add orange juice. Scrape the pan to loosen all the richness left from the chicken breast. Start whisking in some flour until a roux is created. Add milk to the roux and continue to whisk. As the mixture cooks, it should thicken and look like gravy; if not a bit more flour might be needed. Season the gravy with salt and pepper. Pour over the chicken breast. Enjoy. Yield: 6 servings

String Beans with Sour Cream Gravy

   A combination of two recipes from The Bohemian-American Cookbook by Marie Rosicky and printed by the Automatic Printing Company (( 

Fresh string or green beans
1 cup sour cream
1 tablespoon flour
2 tablespoons chopped fresh dill

Wash the beans, cut off the ends and string them, cut each into 3 or 4 pieces and boil in salted water. When they are tender, thicken sour cream with flour and add to beans along with dill and simmer awhile.

From "Memories in the Kitchen: Bites and Nibbles From 'Bryony'"

All proceeds benefit Big Brothers Big Sisters of Will and Grundy Counties.

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