I decided to take this week off – from work and even the new /strange lifestyle we’ve all been living since the social distancing and all. It is a staycation naturally, where I had to find creative ways to be outdoors and away from San Francisco’s dreary ‘summer months.’ In case you don’t know, San Francisco has the coldest summer with heavy fog, drizzle, wind and nothing but gray.

I’ll be talking about the staycation next week, once I’ve put my concept together on how to present the blog post to you all. In the meantime, just know, I am still cooking at home, in the evenings and this recipe is the winner for tonight’s dinner: Yes mother, we are having chicken 🙂

INGREDIENTS

• 1 large egg, beaten
• 1/4 cup all-purpose flour or use gluten free
• 4 boneless skinless chicken breast cutlets (about 3/4 inch thick)
• kosher salt and pepper
• 10 tablespoons cold salted butter, cubed (see note)
• 4 tablespoons extra virgin olive oil
• 2 1/2 cups cherry tomatoes
• 4 cloves garlic, smashed
• 2 tablespoons fresh chopped thyme
• 1 pinch crushed red pepper flakes
• 4 ounces buffalo or regular mozzarella, torn
• 3 tablespoons fresh lemon juice
• 1/2 cup fresh basil, torn {more}

Recipe and feature image full credit