Chicken cutlets with mint herb sauce

Chicken cutlets with mint herb sauce

1/4 C. all purpose flour
8 thin chicken cutlets ( 1 1/2 pounds total)
Coarse salt and ground pepper
2 T. Olive oil
3/4 C. sparkling cider
2 T. cold butter, cut into pieces
3 T. finely chopped fresh mint

1. Place flour in a shallow dish. Season chicken with salt and pepper and dredge in flour. In a large skillet, heat 1 T. oil over medium-high. Working in batches, cook chicken until browned, 1 to 3 min. per side, adding more oil to skillet as needed. Transfer chicken to a plate and tent with foil.

2. Add sparkling cider and accumulated juices from chicken to skillet and boil until liquid had reduced by half, about 4 min. Add chicken and turn to coat. Remove skillet from heat and swirl in butter and herbs. Season with salt and pepper.

Spinach Orzo Salad with Minted Chicken

Minted Chicken

1 cup cilantro
1/2 cup fresh mint leaves
1 Tablespoon ginger
2 cloves of garlic
1 Tablespoon lemon juice
1 Tablespoon green chile
1 teaspoon (or less) salt
1 pound or more of boneless, skinless chicken breast - cut into chunks

1. In a small processor, puree the cilantro, mint leaves, ginger, garlic, lemon juice, green chile, and salt. Place the chicken in the bowl, and rub with the mixture. cover, and refridgerate 2 to 3 hours.
2. Skewer the chicken and grill!

Spinanch Orzo Salad

1/2 cup uncooked orzo pasta
1 teaspoon or more olive oil
2 cups fresh spinach leaves, chopped
1 tomato, seeded and chopped
juice from 1/2 a lemon
1/8 cup chopped fresh mint leaves
1/8 cup chopped fresh parsley
2 green onion tops, chopped
1/2 cup crumbled feta cheese

1. Bring a pot of lightly salted water to a boil. Add orzo pasta, cook for 6 minutes, or until al dente. Drain.
2. In a large bowl, mix the spinach, tomatoes, lemon juice, mint, parsley, green onions, and olive oil. Toss with the orzo and feta cheese to serve.