Tonight we had chicken saltimbocca. Organic chicken breasts pounded thin, coated in flour, paprika, and lemon zest and browned in olive oil and butter. The sauce is shallots, vermouth, lemon juice, herbs and capers. I served it over whole grain spaghetti.
We also had grapes, lacinato kale and a salad with spinach, blueberries and pears in balsamic vinaigrette. Dessert was a whole wheat and flax banana muffin sweetened with agave and honey. I love the sparkle and crunch of turbinado sugar on top.
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