This is one of those meals that did not do what I intended.
Ah, well. Win some, lose some.
I started with a hint of butter and an equal amount of fresh-squeezed lemon juice, and a teaspoon of fresh rosemary snipped into tiny pieces.
I took some chicken, sliced into tenders, and had my daughter grind some four-color peppercorns and some McCormick garlic salt (packed in France, go figure). Added the chicken and some chicken broth. I cooked the chicken about four minutes on each side, then I coated with eggs, and "breaded" with crushed cornflakes, made more 50/50 lemon butter sauce and added some olive oil for a "frying" effect and returned everything to the Le Creuset skillet.
The cornflakes fell off.
I added a whole bunch of steamed baby carrots from the freezer, thawed in the microwave, added a few dollops of butter and some more chicken broth and placed the entire skillet in the oven.
Meanwhile, my husband is making cheapo mac and cheese from a box for a second side.
keep your fingers crossed. I'm going to need it.
The result: FABULOUS!!!
A tip from another cook: Cornflakes (love to coat with them, or Panko.) To keep coating from falling off, it helps to refrigerate awhile with coating on before frying.
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