A few weeks ago I got to the bank before it opened and was waiting in the foyer with an older gentleman. As we were waiting one of the employees came through and kind of just looked at us without saying anything and closed the door firmly. I get they have to be careful with security but I commented it would have been nice if she was friendly or said hi.
The older gentleman just said it was ok and she may be having a bad day. He chooses to not let the negativity to affect him. And then he just smiled. This is how I’d like to be. Not letting the negativity round me become internalised. He seemed to have found his inner peace and he seemed to be enjoying life. Have to admit I was a bit envious with that.
I hope I can find that balance! I definitely enjoy life but it would be nice to not let myself be affected by outside forces so much. I’m getting there. 🙂
For those of you that have followed my blog for awhile you won’t be surprised when I say one of my favourite ingredients is garlic. We also love breaded pan fried chicken.
To bread the chicken dip it a beaten egg then panko bread crumbs. Brown in a skillet with butter.
I slice the chicken breasts in half lengthwise. One because it keeps the portions sane and two it cooks more evenly. Once cooked remove from the skillet and keep warm.
Melt a few tablespoons of butter and add 4-5 cloves of garlic that are coarsely chopped. Saute for a couple of minutes on medium heat. You don’t want the garlic to get browned or burnt. Add a 1/2 cup or so of chicken stock and a 1/4 cup of dry white wine, bring to a simmer. Add a handful of chopped fresh parsley. Season with sea salt and pepper.
While this part was cooking I cooked up some potatoes and parsnips to mash. Serve with the chicken over the potatoes and spoon the sauce over the top.
This is lovely with a glass of pinot grigio. I don’t know what it is about panko encrusted chicken but I love it.