Another new-to-us WFD: Chicken Reuben Skillet from Simply Julia. I’d have skipped this recipe but had a partial jar of sauerkraut to use up so here we are. It was better than I expected. we ended up with pre-scliced cutlets rather than cubes, and only used a pound instead of 1.5 lb of chicken (for 4 servings really a pound is enough) and 1.3 tbsp of butter instead of 3. Sautéed the cutlets with spice mixture then removed one for daughter; added sauerkraut, mayo, and ketchup; topped with gruyère and baked. This was really good and while I wouldn’t go out of my way to make it again, it’s perfectly serviceable for unwanted sauerkraut.
Served with roasted potatoes and broccoli. Not pictured is a cocktail similar to @gcaggiano’s gimlet (El Mas Chingon from Amá).
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