This week the Doristas were scheduled to make Veal Chops with Rosemary Butter for French Fridays with Dorie. But since Veal is expensive and my picky husband couldn't assure that he would taste a veal-dish, I had first decided to skip FFwD for thrice in a row. then remembering how amazing the Lucinda 's recipe of Veal Piccatta had tasted when replaced by Chicken Breasts I decided to try the recipe with chicken. and I am so glad that I did. it tasted really good... specially the butter. it was lovely.
since i was already deviating from the actual recipe by cooking chicken instead of veal, i decided that a little more addition or subtraction of spices wouldn't harm. so i added a clove of garlic to the marinade along with olive oil and the herbs and also added some grated garlic into the herbed butter. not sure if it was because of the extra garlic or it was just the rosemary and thyme that made the butter so delicious. and with time the butter seems to have acquired more flavor. tonight i sauteed some steamed green beans in some of the remaining butter and served it to my son. to my surprise he had his portion and then asked for more. so yes. the butter was a winner as our place and i'll definitely be making it a lot irrespective of whether I make the chicken or not..
Adapted from Around the French Table (Pg 268)
saute some steamed green beans in this butter or serve it with roasted corn and be prepared to be impressed ! have a great weekend !