Today we put our muscles into our dinner! This dinner illustrates three things: one, how to feed a family of 3 on one little chicken breast; two, how delicious a non-rice pilaf can be, and three, how sometimes it’s too cold to go outside to fetch a salad. Thus, the pantry/freezer meal.
- Chicken breast prosciutto-free saltimbocca (thin-sliced chicken breast smashed into submission with rolling pin, dredged in flour and quick-sauted in butter; gravy from the drippings of garlic jelly, homemade white wine vinegar, hard white wheat flour and thyme)
- Blue Coco green beans from the freezer
- Spelt berry “pilaf” (butter, Copra onion, Golden Self-Blanching celery, Par-cel cutting celery/thyme/sage/oregano, in chicken stock)