Skillet Chipotle Beef Chili Bowls with Lime Cilantro Crema
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15 Shop It! -
8 Mise It! -
16 Make It!
Chicken Francese with Lemon Caper Sauce
Servings: 4
Mise It!| Shallow Dish |  |
| 1/2 c. cornstarch |
| Shallow Dish |  |
| 2 tbs milk | whisked with eggs |
| 2 eggs | beaten |
| Small Bowl |  |
| 1 tsp cornstarch | |
| 1/4 tsp salt | |
| 1/2 c. white wine | |
| 1 c. chicken broth |
| Cutting Board |  |
| 4 boneless skinless chicken breasts | trimmed of fat |
| 12-inch Non-Stick Skillet |  |
| 2 tbs butter |
| Mini Bowl |  |
| 2 tbs butter |
| Mini Bowl |  |
| 1 clove garlic | minced |
| 2 tbs capers | rinsed |
| Mini Bowl |  |
| 2 tbs butter | |
| 2 tbs lemon juice | freshly squeezed |
| Mini Bowl |  |
| 1 tbs parsley | minced |
Make It!| TOOLS | |
| 12-inch NON STICK skillet | |
| fork | |
| OVEN | |
| Whisk | |
| Rimmed Baking Sheet | |
| Plastic wrap | |
| Large plate | |
| Meat Pounder (flat side) | |
| Paper towels |
| DO | WITH | HOW | IMPORTANT |
| Adjust | Oven Rack | To middle position | |
| Heat | OVEN | 200 F Degrees | |
| Cut |  + 1 breast at a time | Starting at thick end, half horizontally to create 8 cutlets | |
| Pound | Each Cutlet | Gently UNTIL 1/4 inch thick using meat pounder | Between 2 pieces of plastic wrap |
| Pat/Season | 8 cutlets | Dry with paper towels and salt/pepper | |
| Dredge | 1 cutlet at a time in | Shake off any excess | |
| Dip | 1 cutlet at time in  | Letting excess drip off | |
| Place | cutlet | single layer on a large plate | |
| Repeat | For each cutlet | ||
| Melt | | Medium High Heat | |
| Add/Cook | 4 cutlets | UNTIL golden brown and cooked through using fork to flip | 2 to 3 mins per side |
| Transfer | 4 cooked cutlets | To rimmed baking sheet in oven to keep warm | |
| Add |  | To now empty skillet | |
| Add | Remaining 4 cutlets | UNTIL golden brown and cooked through using fork to flip | 2 to 3 mins per side |
| Transfer | Remaining 4 cutlets | To rimmed baking sheet in oven to keep warm | |
| Add/Cook | | UNTIL fragrant | About 30 secs. |
| Whisk/Add/Boil/Cook |  | UNTIL reduced by half | About 5 mins. |
| Off Heat/Add/Stir | | ||
| Transfer | Cooked Cutlets | Serving Platter | |
| Spoon | Sauce | Over chicken | |
| Sprinkle | Over finished dish | ||
| SERVE |
Shop It!
| Overbuy | Cost | Have it! |
|---|
Produce
| Bunch Parsley | Overbuy | ||
| 1 Lemon | |||
| 1 Head Garlic | Overbuy |
Meats & Seafood
| 4 Boneless Skinless Chicken Breasts |
Dairy
| Milk | Overbuy | ||
| Dozen Eggs | Overbuy | ||
| Block Butter | Overbuy |
Oils, Vinegars & Spices
| Salt and Pepper | Overbuy |
Pantry - Pickled Goods & Olives
| Sm Bottle Capers | Overbuy |
Canned Goods - Soups, Broth & Bouillon
| Sm Chicken Broth | Overbuy |
Wines & Spirits
| Sm Bottle Dry White Wine | Overbuy |
Cost of All Ingredients$191.01
Cost Per Serving (All ingredients)$189.31
Overbuy and Pantry Investment10%
All prices in Canadian dollars and cost sourced from www.walmart.ca as of recipe publish date
Servings
4
Mise It!
9
Make It!
17
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