My mom is a great cook. She enjoyed that position, of course. It was made more enjoyable by the fact that my sister and I were her "kitchen porters." Chopping and cleaning up were our duties. Learning to cook was not on the "menu." (Ha! I crack myself up.)
We got married during college--we ate in the dining hall. We lived with my MIL for a year after college--my FIL did all the cooking.
Finally, in our second year of marriage I had my first home when we moved to Panama City, FL. With that came my first responsibility as head chef. I burned everything.
One day while leafing (desperately) through a magazine, I came across a recipe called "Chicken Cutlets Tampa." I was immediately interested as I had grown up in Tampa. I skimmed the recipe and it looked do-able. I prepared it for the first time in 1987. It's been on my husband's "favorites" list ever since. Let me know if you give it a try!
(The picture above is the original photo from the article. It wasn't much to go on, but I was still inspired by it.)
Chicken Cutlets Tampa
1 1/2 cups couscous (or rice)
1 1/2 cups chicken broth
2 tbsp. butter
1 tbsp. oil
4 boneless, skinless breasts, flattened
1 bunch green onions
3/4 cup orange juice
1/2 cup heavy cream
1/4 tsp. salt
1 orange, thinly sliced
Cook couscous in broth and 1 tbsp. butter. Melt 1 tbsp. butter and oil in skillet. Saute chicken, turning once, 5-6 minutes. Remove. cover and keep warm.
Add white part of green onions, OJ, cream and salt to skillet. Boil and deglaze for 2 minutes to reduce sauce. Add orange slices and remove from heat. Stir in green part of onions into couscous. Plate the couscous, top with chicken, orange slices, and sauce.
NOTE: I always triple the sauce--it's that good!