2 cups all-purpose flour
1 lb thin-sliced chicken breast cutlets
2 eggs, beaten
1/2 cup vegetable oil
1/2 cup butter
1/4 cup lemon juice
2 cups chicken broth
2 tbsp all-purpose flour
Coat chicken cutlets in 2 cups flour, shaking off excess, then dip in egg.
Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken until golden brown on both sides, 5 to 7 minutes; transfer to a plate. Melt butter in the same skillet; cook and stir remaining flour in butter for 5 minutes, then add chicken broth and lemon juice.
Simmer until thickened, about 10 minutes. Return chicken to the skillet. Continue simmering until chicken is no longer pink in the center, about 15 more minutes.
Save by using Crystal Farms Butter and Serve with Fresh Express Lettuce Trio.
14 medium taco shells
1 1/2 lbs lean ground beef
14 oz ketchup
8 oz shredded cheddar cheese
1 large tomato, diced
1 cup iceberg lettuce, shredded
Preheat oven to 375°F (190°C).
Warm taco shells for 5 minutes on the center rack in the preheated oven.
In a medium skillet over medium high heat, brown the beef. Halfway through browning, pour in ketchup. Stir well and let simmer for 5 minutes.
Spoon the meat mixture into the warm taco shells and top with cheddar cheese. Return the filled taco shells to the preheated oven and bake until cheese is melted. Top each taco with a little tomato and lettuce.
Save by using Extra Large Hot House Beefsteak Tomatoes and Serve with Heluva Good Sour Cream.
2 (8 oz) fillets cod, cut in half
1 tbsp Cajun seasoning
1/2 tsp lemon pepper
1/4 tsp salt
1/4 tsp ground black pepper
2 tbsp butter
1 lemon, juiced
2 tbsp chopped green onion, white part only
Stack about 15 charcoal briquettes into a grill in a pyramid shape. Allow fire to spread to all coals, about 10 minutes, before spreading briquettes out into the grill; let coals burn until a thin layer of white ash covers the coals. Lightly oil the grates.
Season both sides of cod with Cajun seasoning, lemon pepper, salt, and black pepper. Set fish aside on a plate. Heat butter in a small saucepan over medium heat, stir in lemon juice and green onion, and cook until onion is softened, about 3 minutes.
Place cod onto oiled grates and grill until fish is browned and flakes easily, about 3 minutes per side; baste with butter mixture frequently while grilling. Allow cod to rest off the heat for about 5 minutes before serving.
Save by using Sweet Vidalia Onions and Serve with Baby Carrots.
1 tbsp vegetable oil
4 boneless pork loin chops
Salt and pepper to taste
1/2 small head cabbage, chopped
1 tbsp Worcestershire sauce
Heat the oil in a skillet over medium heat. Season the pork chops with salt and pepper, and brown on both sides in the skillet. Place the cabbage on top of the chops, and sprinkle with seasoned salt and Worcestershire sauce. Cover skillet and cook 15 minutes.
Uncover skillet, place chops on top of the cabbage, and continue cooking 15 minutes, or until pork chops are done.
Save by using French's Reduced Sodium Worcestershire Sauce and Serve with Fresh Baked Italian Bread.
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