Lexi's turn to cook

    Lexi was going to cook last night but she and her music friends had an opportunity to sing and play at an open mic so I took a rain check and had some leftover soup. Tonight she's keeping her promise to cook, making her version of Chicken Paillard, (a recipe she modified to suit her own tastes) and braised kale.

I had a creative writing class this afternoon and that put me behind time-wise so I sure appreciate her taking her turn in the kitchen tonight. Usually she serves the chicken over rice or noodles but  time is short so the stand-in will be toasted 3-seed oat nut bread. When dinner is over she will go back to school for her night class. Busy, busy girl.

Sauteed kale and sunflower seeds

Finished product. It was dee-licious!

                                                            Lexi’s Chicken Paillard

Two boneless, skinless chicken breast halves
2 Tablespoons olive oil
Half a medium onion, roughly chopped
Optional: 1 cup sliced mushrooms
2 Tablespoons Dijon mustard
2 Tablespoons Worcestershire sauce
2 cups heavy cream (or half and half)
Salt and pepper to taste
1 Tablespoons fresh basil, chopped


Cut chicken into 1-inch pieces.  Heat olive oil over medium heat in a deep saucepan. Brown chicken (and mushrooms, if used.) Remove from pan and set aside. In same saucepan saute chopped onions until lightly brown, stirring to release browned chicken bits.  Add cream and bring to a boil. Reduce heat; add mustard and Worcestershire sauce, stirring. Add chicken back in and cook until heated through, about two minutes. Taste for seasoning and add salt and pepper to taste. Just before serving, sprinkle with chopped fresh basil. Serve over noodles, rice or pasta.