Thanksgiving in February

One of the benefits of my new blog is that my kids are taking a greater interest in cooking. I have always discovered that they are more likely to eat what they prepare. One of my daughters helped with this dinner recipe. Our family loves the Thanksgiving meal. But we only make it once a year. This recipe incorporates the Thanksgiving flavors so we get our fix anytime of the year. A side of steamed rice was added to soak up the gravy.  We also had mixed greens with dried cranberries, Parmesan cheese, and pine nuts with a drizzle of olive oil and balsamic vinegar. My son opted for cinnamon applesauce. Get your kids in the kitchen to help cook. They will eat healthier food and be proud of the meal they created.

Thanksgiving in February

serves 5

5 chicken breasts, about 6 ounces each
3 tablespoons butter
4 scallions, chopped
2 tablespoons flour
1 can (14 ounces) low sodium chicken broth
3 tablespoons white wine
2 teaspoon dried sage
salt
pepper

Lay one piece of the chicken on a cutting board. Put one hand on top of the chicken and slice it in half horizontally to make 2 pieces. Salt and pepper the chicken. Heat a large saute pan to medium high and add 2 tablespoons of butter.  When it just begins to sizzle, add the chicken and brown for about 3 - 4 minutes per side.  Remove from pan when done. Add 1 tablespoon to the same saute pan and saute the scallions for 2 - 3 minutes. Whisk in the flour and cook for an additional minute. Add the wine and broth and cook until the sauce has thickened. Stir in the sage, season with salt and pepper and return the chicken to the pan. Simmer for about 3 - 5 minutes so the chicken can absorb the gravy.