Sauteed Chicken Cutlets with Lemon Sauce

A gourmet-tasting recipe that’s easy to make, great for a weekday night or as an easy way to impress guests. It’s another old one from my cookbook that I’ve never made — I clipped it from the newspaper more than eight years ago. It originally called for turkey cutlets, but I made mine with chicken and served stuffing alongside it to soak up the sauce.

Serves 4 (or 3 hungry people)

16-20 oz. turkey cutlets, or chicken breast cut into wide strips
Salt and freshly ground pepper
1 Tbsp. olive oil
2 medium lemons
1 1/2 tsp. cornstarch (cornflour)
3/4 cup chicken broth
1 garlic clove, minced
2 Tbsp. chopped parsley (I used dried parsley to save time)

Pound cutlets between plastic wrap/cling film to 1/4-inch thickness. Rub them with salt and pepper.

In a large nonstick pan, heat the oil over medium-high heat until hot, then add the cutlets. Cook, turning occasionally, until golden. Transfer to platter and keep warm.

Thinly slice one lemon and place slices in a bowl. From the other lemon, grate 1/2 tsp. zest and squeeze two tablespoons juice, then add both to the bowl. Whisk the cornstarch in the broth, then add to the bowl along with the garlic.

Pour the bowl into the same pan the chicken was cooked in and boil for about 2 minutes until the sauce is thickened. Stir in the parsley.

To serve, lay chicken on a plate and pour the sauce on top, making sure to put some lemon slices on each plate as a garnish.

Yellow Squash Minestrone

When we lived in London, we had a wonderful selection of fresh produce from all across Europe and Africa, but one thing I always missed was the yellow squash we have here in the South. Zucchini (or courgettes, as they are known in the UK) was a substitute, but I still missed the squash, which I have loved since I was little.

Now that we’re back, I’m buying it whenever I can. The other day, I came upon a farm stand selling yellow squash grown in Lawrenceville, just outside Atlanta. I bought a punnet and can’t wait to use it.

I also made this recipe, which I think is a great soup for spring. It’s another one that I’d never tried, despite it being in my cookbook for years. And now that we’re back in the beautiful South, I was finally able to make it — and it turned out great.

Makes 6 servings

1 1/4 cups chicken broth
1 medium onion, diced
2 medium carrots, peeled and sliced
1 green pepper, seeded and diced
1 1/2 cups small pasta, like ditalini or stellini
2 tsp. dried oregano
1 tsp. dried thyme
3 medium to large yellow squash, diced
1 28-oz. can whole peeled tomatoes, undrained but chopped
4 to 6 cups vegetable broth or water
1 15-oz. can white beans, like Great Northern, drained
Salt and pepper to taste

Heat the chicken broth in a stock pot and add the onion, simmering until soft, about 5 minutes.

Add the carrots, green pepper, pasta, herbs, squash, tomatoes, vegetable stock, and beans; simmer, covered, for 15 to 20 minutes. Add enough stock or water to the pot to make the mixture as soupy or as thick as you like. Add salt and pepper to taste and serve.