Canola oil
1 Tbsp. Minced Garlic
1/3 C Herbs of your choice
1/2 Tsp Garlic Mustard
2 Chicken Cutlets
Combine the first four ingredients, change to your taste. Spread a quarter of the mixture on each side of each cutlet. Bake until done, usually 10-12 min.
2 Tbsp Canola Oil
1 Tbsp sliced Shallot
1/4 C slivered blanched almonds
1 C Rice (I use a mix of red, brown, white and wild-the stuff from Texmati)
2 C Broth
1 Jar sliced mushrooms
Heat the oil in a pot. Once the oil is hot, add the sliced shallot and cook until barely browned. Stir in the almonds and brown. Add the rice mixture and stir to coat in oil. Let cook for two minutes stirring two or three times. Pour in the broth and bring to a boil, uncovered. Once the liquid is boiling, stir and reduce the heat to a simmer. Cover the pot and let cook for 20 minutes then turn heat off and let sit covered for 15 minutes. Fold in the mushrooms and serve.
