The longer evening daylight hours are the perfect reward after the winter we’ve had. The extra sunlight is just begging us to walk your dog for a bit longer, have a few extra catches with your child, or some more pushes on the swing.
All the extra time outside and breathing in the fresh air leaves the entire family hungry once they head inside. With a little planning, you can still have dinner on the table quickly.
The freezer isn’t just for meat and giant casseroles. You can save time and money with this recipe. Buy chicken breasts in bulk, make up marinated chicken packets and store them in your freezer. Having a crazy day of shuffling kids back and forth? Want to enjoy the gorgeous weather and head to the towpath with the kids? No problem. You can have a stress free afternoon knowing that you have dinner in the [freezer] bag.
Freezing chicken cutlets in the marinade infuses them with flavor. Serve with your favorite side dish, like wild rice with mushrooms or roasted broccoli and cauliflower with walnuts.
Chicken Cutlets with White Wine and Garlic
Active time: 10 minutes Total time: 20 minutes Serves: 4
For the marinade:
- 2 tablespoons unsalted butter, melted
- 1/2 cup dry white wine
- 3 garlic cloves, thinly sliced
- 2 teaspoons fresh thyme leaves
- Fresh ground pepper
- Chicken cutlets (about 1 1/4 pounds total)
- Kosher Salt
- 1 tablespoon unsalted butter, divided
- 1 tablespoon extra-virgin olive oil, divided
- Chopped parsley (optional), for serving
Stack cutlets in a double layer in a 1-gallon freezer bag. In a small bowl, combine butter, wine, garlic, and thyme and whisk to combine. Season with pepper. Pour marinade into bag with cutlets and freeze.
Note: To freeze, press the air out of the freezer bag, seal and freeze flat, up to 2 months.
- To serve, thaw chicken in refrigerator overnight. Remove cutlets from bag and discard marinade. Gently shake chicken to remove liquid and season with salt. In two batches, heat 1 1/2 teaspoons butter and 1 1/2 teaspoons oil in a large skillet over medium-high; add half the cutlets to pan and cook until browned and cooked through, 4 minutes total, flipping halfway through and adjusting heat as necessary to prevent burning. Serve chicken sprinkled with parsley if desired.
Enjoy! And stay tuned next month for ideas on big batch cooking. You’ll see how preparing a jumbo batch of one item provides the ultimate payoff.
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Trish Ryan is the founder of Time for Dinner, a service to help simplify the meal planning process and enjoy dinner with your family.
Time For Dinner members are provided recipes for five simple, healthy meals including side dishes each week. Meal plans are created to be efficient and eliminate waste. Ingredients are maximized to create balanced dinners that play off each other. Members are also provided with an organized shopping list, cost estimates to help keep you on budget, a list of pantry items you will need, and guides to meal preparation. To join visit www.timefordinnerplanning.com