Chicken Cutlets with Avocado Poblano Sauce

It's only been a few weeks since we started talking seriously about remodeling our kitchen and can I just say -  my brain is already in decision overload.  Turns out, the process of remodeling a kitchen forces one to reevaluate every single pot, pan, utensil and ingredient that occupies space in the room.  I mean, do I really need to store enough Tupperware containers to pack a weeks worth of food for a small village?  ​

When it comes to cabinet space - it's all about priorities, right?  What are the most important things to keep in the kitchen and what can I live without?  I don't think I can part with my 76 pastry tips but I can probably live without a back up kitchen aid mixer.  😬  So, like any good type A personality would do, I took inventory of every single item in my kitchen cabinets and then I took my mile long list and started to edit.  The most important items got space in my new kitchen cabinet design while other things were eliminated from the room altogether.  #solongnutribullet

I started to play around with new places for things in the kitchen as I thought through the plan for the new space and one of the first things to get re-homed, were the napkins.  They weren't eradicated from the room, just moved from a drawer - to a cabinet.  I should note that their new location is a mere 24 inches below their previous locale.  ​​I will admit that I was reveling in an organizational high over my newly emptied drawer for a full 2 hours  - and then bottom fell out.  To put it mildly - my family was "shook" over the loss of the "napkin drawer."  🤣 It's fair to say that the new napkin placement has been the cause of serious anxiety, stress and disagreement in our house.  

I've got to say that the napkin debacle has me a little concerned about what kind of chaos a total kitchen remodel going to cause.  🤷🏻‍♀️  Even more of a concern for me though, is the thought of having my kitchen rendered usable for a significant period of time.   Flexible isn't a word that I (or anyone in my family) would use to describe me. 😬😅 So, I decided in order to prove to myself that I can operate in a kitchen under construction, I would start to prepare as many meals as I could, out on the grill.  

I would say that my plan is going well so far but I'm also trying to picture myself cooking in the sweltering temperatures and humidity in the middle of summer.  😧  Thank goodness we have great takeout food available in our little town.  A few weeks ago, I adapted this recipe for Chicken Cutlets with Avocado Poblano Sauce to make it grill friendly.  I think it worked out really great as a grilled chicken dish AND I can make this again - even without a fully functioning stove in my kitchen.  

Chicken Cutlets with Avocado Poblano Sauce
2 poblanos
3 teaspoons cumin
1 teaspoon salt
1/2 teaspoon pepper
4 chicken cutlets
4 Tablespoons olive oil
1 avocado
1 cup fresh cilantro, chopped
1/4 cup slivered almonds
3 Tablespoons lemon juice
2/3 cup water

Char poblanos under broiler until blackened or char on grill.

Transfer to a bowl and cover with plastic wrap for 10 minutes. 

Combine 2 t. cumin, 3/4 t. salt and pepper.  

Sprinkle over chicken cutlets.

Peel poblanos and add to food processor with 1 t. cumin, 2 T. oil, 1/2 avocado,  cilantro, almonds, lemon juice and 1/4 t. salt. 

With machine running, add water and puree until smooth.  Season with salt if necessary. 

Heat 2 T. oil in skillet.  Add chicken and cook until browned on both sides. 

Transfer chicken to a platter.  Spoon 1/3 sauce over chicken.

Serve with remaining 1/2 avocado. 

I'm enlisting all of your help now.  Who's been through a kitchen remodel?  What tips do you have for me?  What worked?  What didn't?  Send me your pictures and your advice.  I'd love to see it. 

Ciao!

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