Chicken Cutlets with Facon

I made this last evening, easy to prepare and a delight to the palate!

Chicken Cutlets and Facon

(based on a recipe from Food & Wine‘s Quick from Scratch Chicken Cookbook)

Serves 4

Ingredients

• 1 1/2 lb Swiss chard, long stems removed, leaves chopped and washed well
• 1 tbsp water
• 1/4  lb sliced Jack’s Gourmet Facon, cut into 1/4″ strips
• onion, chopped
• 4 chicken cutlets
• 3/4 tsp salt
• 1/4 tsp, fresh ground black pepper
• 1/2 cup parve substitute for sour cream *

Directions

1. Put the Swiss chard and the water in a medium pot. In a large nonstick frying pan, cook the facon until crisp. Drain on paper towels. Pour off and reserve all but 1 tbsp of the facon fat, which should stay in the pan.
2. Put the pan with the remaining facon fat on a moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook, stirring, another 30 seconds. Add the mixture to the chard. Bring the water  to a simmer, cover and cook over low heat until the chard is wilted and tender, about 5 minutes.
3. Meranwhile, heat 2 tbsp of the reserved facon fat in the frying pan over moderately low heat. Season the turkey cutlets with 1/4 tsp of the salt and the pepper. Cook until just done, 1 to 2 minutes per side. Remove the cutlets from the pan so as not overcook them.
4. Remove the chard from the heat. Stir in the parve sour cream and the remaining 1/2 teaspoon salt. Remove the chard from the pot with a slotted spoon, leaving the sauce. Divide the chard among four plates. Top each pile of chard with a turkey cutlet. Spoon some of the sauce over the top and sprinkle with the facon.
5. Serve with french fries

* Parve Sour Cream

Yield: 2 cups

• 1 package soft tofu
• 2 tablespoons vegetable oil
• 2 tablespoons lemon juice
• 1 tablespoon sugar
• Salt, to taste

Blend together well and refrigerate for about 4 hours

I washed it down with a Blue Moon White Belgian Style Beer.

Enjoy, gentle reader, enjoy; I certainly did!

CS