Right now I am mourning the end of summer. It’ll take me a few weeks to accept the return of Autumn and get excited to bake Pumpkin bread, enjoy the leaves changing colors and break out some warmer clothing. But not yet, please, nature! I needed some super summer recipes badly, and this cupcake was the ultimate pick-me-up. A birthday request, it used seasonal ingredients that were readily available at the market: sweet, plump figs and beautiful, green heirloom tomatoes. I cried a little bit on the inside when I had to puree the tomatoes up–they were so pretty!
Hello, chicken! This dish was big for me for several reasons.
1. I’ve only been cooking pasta/Italian meals lately. They’re easy and basically effortless, so I felt accomplished with this one because it actually took some thought and planning!
2. I haven’t cooked chicken in over 4 years! After a year-long stint as a pseudo-vegetarian/pescatarian (save for a good cheeseburger now and then) I began eating all meat again except for chicken. I’ve only just recently added chicken back into my food repertoire but this is the first time I’ve actually bought and cooked chicken myself. My vegetarian experiment–that’s another blog entry in and of itself.
3. This dish was big because it turned out really (and surprisingly) freakin’ good.
I got the recipe from Cooking Light and if you follow the link you’ll see a much prettier picture of the chicken than what I have. I used rosemary from my spice jar instead of the fresh kind, and used way more than a teaspoon. I also added some flour to the sauce to thicken it up. The chicken was super moist and delish. The recipe was relatively healthy and stupid easy so I will be making this again!
- 1 teaspoon olive oil
- 4 (4-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup chopped green onions
- 1/4 cup dry white wine
- 1 teaspoon minced fresh rosemary
- 1/2 cup fat-free, less-sodium chicken broth
- 1/2 cup half-and-half
Heat olive oil in a large nonstick skillet over medium-high heat.
Sprinkle chicken with salt and pepper. Add chicken to pan; cook 3 minutes on each side.
Add green onions, wine, and rosemary; cook 30 seconds. Stir in broth; cook 2 minutes.
Add half-and-half; cook 2 minutes.