Welcome to Freezer Food Friday!
Share a recipe that can be made ahead and frozen for later use. Let’s help each other stock our freezers with meals for our families.
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You can cook chicken without freezing; just marinate 30 minutes.
8 chicken cutlets (about 11⁄4 lbs total)
3 TBS unsalted butter, melted
1⁄2 C dry white wine
3 garlic cloves, thinly sliced
2 tsp fresh thyme leaves
Coarse salt and ground pepper
1 TBS extra-virgin olive oil
Chopped parsley (optional), for serving
Stack cutlets in a double layer in a 1-gallon freezer bag. In a small bowl, combine 2 tablespoons butter, wine, garlic and thyme; whisk to combine. Season with pepper. Pour marinade into bag with cutlets and freeze (see below).
To serve, thaw chicken in refrigerator overnight. Remove cutlets from bag and discard marinade. Gently shake chicken to remove liquid and season with salt. In two batches, heat 11⁄2 teaspoons butter and 11⁄2 teaspoons oil in a large skillet over medium-high heat; add half the cutlets to pan, and cook until browned and cooked through, 4 minutes total, flipping halfway through and adjusting heat as necessary to prevent pan from over-browning. Serve chicken sprinkled with parsley if desired.
How to freeze: Press air out of freezer bag, seal and freeze flat. Store in the freezer, up to 2 months.