Author: Suze

Serves 10-12 hungry adults (or about 5 teenage boys- just kidding!)
This is easy to prepare ahead of time- the flavors get better & it’s a crowd-pleaser!

You’ll need;
1 large frying pan
1 large crock pot

In the large frying pan;
brown 2 pounds of fresh ground turkey
-no oil needed

Once cooked place turkey in crock pot.

Using the same frying pan;
4-5 T. olive oil
2 brown onions- diced
4-5 cloves fresh garlic- chopped
a splash of beer or dry white wine

Cook onions until translucent
Add onion mixture to the crock pot.

Also add;
1 Jalapeño Pepper- diced
2-28 ounce cans Fire Roasted Tomato Sauce
2 cans Cannellini (white) Beans
Chicken Broth- about 20 ounces
Add Susie’s Seasoning Salt (or salt & pepper) to taste
1 T. red pepper flakes (or to taste)
1 T. ground cumin
1 T. paprika

Turn crock pot on meduim/high & allow mixture to heat through & cook with the lid on.
Cook for about 40 minutes, then turn down or off & serve.

Set up garnish bowls of;
purple onion- chopped
green onion- chopped
sharp cheddar cheese- grated
Monterey Jack cheese- grated
sourcream
avocado- diced
Jalapeño Pepper- chopped
cilantro-chopped
fresh lime wedges
& red pepper flakes

Guest enjoy garnishing their own chili-
Pairs well with cold beer & conversation-

enjoy!

with white wine, lemon, caper sauce
4 servings
total time; 20-40 minutes
prep time: 15-20 minutes

cook time: 20 minutes

Ingredients

4 boneless, skinless chicken breasts
Kosher salt & freshly ground black pepper
1 c. all purpose flour
2 large free range eggs
1 T. water
1/2 c. grated Parmesan cheese
1 c. Italian seasoned bread crumbs
olive oil
5 T. butter, room temperature, divided
1/2 c. freshly squeezed lemon juice (2-3 lemons), *reserve skins for sauce
1/2 c. dry white wine
2 T. Capers + caper brine
Thin sliced fresh lemon & rosemary sprig as a garnish

Directions

Preheat oven; 400
Lightly oil a sheet pan.  Place each chicken breast between 2 sheets of parchment paper or in a strong plastic bag. Pound out to 1/4” thick. Sprinkle both sides with salt & pepper.

Mix the flour, 1/2 t. salt, and 1/4 t. fresh ground pepper in a shallow plate. On a second plate, beat the eggs & 1/2 T. of water together. Place the bread crumbs mixed with the Parmesan cheese on a third plate. Dip each chicken breast first in the flour, shaking off excess flour, then into the egg mixture, & onto the bread crumbs & cheese.

Heat 1 T. olive oil in a large sauté pan over medium to medium-low heat. Add the chicken breasts & cook until lightly browned, about 3 minutes on each side.  Place on sheet pan & bake for about 10 minutes while you prepare the sauce.

Sauce;
In your previously used pan bring the following to a simmer over medium to medium high heat;
1 T. butter, lemon juice, wine, capers, brine, salt, pepper & reserved lemon halves. Cook until the mixture reduces to about 1/2, about 4 – 5 minutes.

Remove from heat & whisk in remaining butter. Discard the lemon halves.
Plate with 1/2 chicken breast per person. Spoon sauce over chicken breasts.
Garnish with a slice of lemon & a sprig of fresh rosemary.
*if you prefer a thicker sauce; whisk in 1 or 2 T. flour with the 1 T. butter at the start, but remember NO lumps allowed!

I served this dish with;
Fresh Angel hair pasta with my homemade red sauce & burnt sage butter
Fresh garden greens with a light Champagne vinaigrette
Steamed Banana Squash (mashed like potatoes, nothing added)
Garlic-Rosemary Bread with burnt sage butter
Dessert (served in mini ramekins);
1 melon ball scoop of “McConnell’s” Chocolate-Orange Ice cream
1 melon ball scoop of “‘McConnell’s” Peppermint stick ice cream
Pour a splash of freshly pressed espresso over the top of each dessert & it will melt in your mouth…

enjoy!