For as long as I’ve shopped with Erstwilder, they’ve had a remembrance collection featuring poppy pieces, which not only serves as a way to honor those who have lost their lives in the defense of freedom, but also supports RSL Victoria’s Poppy and ANZAC Appeals, which aids current and ex-service men and women and their families. This year, they added a brooch to the collection featuring rosemary, which has long been used as a symbol of fidelity and remembrance.
I purposefully chose to wear this brooch today, the day I received the second dose of the COVID-19 vaccine, in memory of the many, many people around the world who lost their lives too soon to this horrible virus. May we never forget how quickly our lives can change, and may we remember them.
Time for a new recipe! I made this a few weeks ago, and it was an even bigger hit than chicken piccata, which everybody here loves, so it’s definitely going in the permanent collection!
2-3 pounds boneless, skinless chicken breasts, sliced into thin medallions
Salt and pepper
Flour for dredging
4 Tbsp. Extra Virgin Olive Oil
4 Tbsp. butter
3/4 cup white wine
1/3 cup lime juice
2 limes, thinly sliced
3 Tbsp. minced fresh rosemary
2 Tbsp. capers
Season chicken with salt and pepper. Lightly dredge in flour. Heat large skillet over medium and melt 2 Tbsp. butter with 2 Tbsp. olive oil. Pan fry chicken until brown and cooked through, about three to four minutes per side, and keep warm. Replace butter and olive oil about halfway through, and finish cooking chicken.
After all the chicken is cooked, deglaze pan with wine. Add lime juice, lime slices, rosemary, capers, and salt and pepper, and simmer for several minutes. Pour over chicken and serve with rice.
I love this recipe, not just because it’s delicious, but because it makes the whole house smell like Christmas when it’s baking!
2-3 lemons, thinly sliced
6-8 sprigs fresh rosemary
1-2 lbs. salmon fillets
coarse salt to taste
olive oil, or as needed
Preheat oven to 400 degrees.
Arrange half the lemon slices in a single layer in a baking dish. Layer with 2 sprigs rosemary, and top with salmon fillets. Sprinkle salmon with salt, layer with remaining rosemary sprigs, and top with remaining lemon slices. Drizzle with olive oil.
Bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork.