Kimberly travels to the "Sunshine State" for a first-hand Florida experience. Armed with a variety of juicy citrus fruits, Kimberly heads back to her kitchen in Nashville inspired to make a fresh and Simply Southern menu with the help of avid outdoorsman Craig Morgan.
Pre-heat a sauté pan with olive oil. Pour flour into a shallow dish. Season the chicken with salt and pepper. Dredge the chicken cutlets into the flour and place into the sauté pan. Cook for about 4-5 minutes per side. When done remove the chicken and set aside on a platter. Add butter to the pan with the garlic. Let the garlic cook for 1 minute. Add the wine and cook for 2 minutes. Add the zest and juice of the lemon. Add the herbs and season with salt and pepper. Stir together. Pour sauce over the chicken. Serve.
In a bowl gently toss the salad ingredients. In another bowl add the vinaigrette ingredients and whisk until it becomes emulsified. Toss the vinaigrette with the salad and top over lettuce.
Prepare a Bundt cake pan with nonstick spray. Preheat oven to 350 degrees.
Using a hand blender, cream the butter and sugar. Crack the eggs in a separate bowl and add one at a time, mixing in between until well incorporated. Add the vanilla seeds. Sift the flour, baking powder and salt in a separate bowl. Zest and juice the oranges over a measuring cup for easy pouring. Alternating in batches with flour and juice/zest adding a little at a time ending with flour. Scrape any flour from the sides. Mix batter until incorporated but do not over mix.
Pour batter into prepared cake pan and place in oven for 45-55 minutes. Check with a toothpick for doneness at 35 minutes. Toothpick should be clean when removed if the cake is done. Place on a cooling rack for about 20 minutes. Cake should pull away from pan when cooled. Flip out of pan and pour lime glaze on top.
For the glaze:
Whisk the key lime juice with the sugar in a bowl. Mix until incorporated. Pour over cake for a glaze.