Here ya go Carol.... Chipotle Lemon Chicken Source of Recipe CF-Marigene 2-4 boneless, skinless chicken breasts ½ teaspoon kosher salt 1/4 teaspoon ground chipotle chile pepper ½ teaspoon Hungarian sweet paprika ½ cup flour 4 tablespoons butter 1/4 cup olive oil 1 cup dry white wine Juice of ½ lemon 1 cup chicken broth 8 lemon slices Chopped fresh parsley for garnish Place chicken breasts between sheets of plastic wrap. Gently pound with a rubber mallet until quarter to half inch thick. Combine salt, ground chipotle chile pepper and paprika. Sprinkle evenly on both sides of chicken pieces. Dredge seasoned chicken in flour, tapping off any excess, so it is lightly coated. Heat a large heavy skillet over medium high heat until hot. Add butter and olive oil. When oil is sizzling, add chicken and cook until lightly golden on each side, turning one time only. Set chicken aside and keep warm. Add the white wine and lemon juice to the pan juices, scraping all of the browned bits and bring to a boil. Cook over high heat about 3 minutes until reduced. Then add chicken broth and reduce again, another 3 minutes. Return chicken to the pan along with 4 lemon slices, burying the lemon in the sauce. Simmer an additional 5 minutes. Sprinkle with chopped parsley and serve with additional lemon slices and pan gravy. Note: Next time I will add either more of the chipotle powder or add 1 chopped canned chipotle to the sauce. We like heat. Nancy

Ok well I made those cute little pork cutlets last night. Made them with Panko. They came out beautiful! I fried them ouside on the patio to keep the fried food smell out of the house. But sadly I dropped the whole pan of them on the floor. Upside down. They were all laying there where I'm certain there is cat hair, dog hair, dirt..... they're pavers with sand/dirt in between them! Hubs said he'd still eat them. I tried but couldn't. I get grossed out too easily. So much for the cute little pork cutlets. I threw a bunch away after he ate what he wanted. Now that man won't eat vegetables but he'll eat off the pavers. I just dont understand him.

Posted on Glenda's but will post here, too. We're going out for dinner tonight with our house guests. I've had a busy few days so I'm sure looking forward to it. Thanks Pam and Glenda for keeping this going in Patti's absence. A shout out to Patti, too. Hope all is well or as well as it can be for now.

That sounds like a German thing. The way I have had it is that the prune is wrapped in dough and the cooked like that. I guess your family just shortcut it, since it is really the same thing, just in a different form. That is much the origin of Penn Dutch slippery pot pie. Instead of actually making a pot pie they just slipped pieces of the dough into the hot pot of stew. It is easier and quicker and really the same thing. Last week I made for the second time some Momos, which are filled dumplings. It seems to be a popular thing around that part of the world that includes Tibet. Darn, they were good! Thinking of that again today. They are like Goyza dumplings. It is an acquired skill to fill and form the noodles. You use lots of cilantro, ginger and garlic. It seems that a lot of cultures have some kind of a filled noodle or dumpling or peroige or ravioli.