Fall has come around and my schedule has been getting pretty busy. For some people it's time to go back to school. For me however, it's been busy because I've decided to take on a few activities during the weekdays. I'm doing weekly tennis sessions with some friends, I'm also going to a hot yoga class once a week and I've taken up running again. So sometimes you need to make a quick yet satisfying weeknight meal that's healthy, easy, and super tasty. This is that go-to meal for me, that and maybe a stir-fry or this other chicken recipe. I know that I love making elaborate stuff but sometimes you just have to go with the KISS motto (Keep It Simple, Stupid)!
I also included the side dishes below because you've gotta have a complete meal after all!
Chicken with Tomato Herb Pan Sauce
Yield: about 4 servings
Ingredients
For the chicken:
2-3 boneless, skinless chicken breasts, butterflied and halved (4-6 halves total)
Salt and pepper
3/4 cup flour
For the sauce:
2 tbsp. unsalted butter, softened
1 clove garlic, minced
1 teaspoon dried oregano
1/2 teaspoon sweet paprika
Salt and pepper
2 teaspoons olive oil
2 cups cherry or grape tomatoes (about 12 oz.)
1/3 cup dry white wine or chicken broth
1 tablespoon minced fresh parsley (optional)
Season both sides of the chicken breasts with salt and pepper. Lightly dredge both sides of the chicken in the flour, shaking off the excess. Set aside.
In a small bowl, combine the butter, garlic, oregano, and paprika. Season with salt and pepper to taste. In a large skillet over medium-high heat, melt 1 tablespoon of the oregano butter with the olive oil. Place the chicken breast halves in the skillet and cook until golden brown on each side and cooked through, about 3-4 minutes per side. Transfer to a plate, cover loosely with foil, and set aside.
Increase the heat to high and add the tomatoes to the skillet. Cook, stirring occasionally, until the tomatoes begin to char and burst, about 5 minutes. Add the remaining butter mixture to the pan. Crush the tomatoes slightly to release their juices and continue stirring until the butter is melted. Add the wine or broth to the pan, scraping the bottom to loosen the browned bits. Cook for a minute more until well blended.
Slice the chicken, transfer to serving plates, and top with the pan sauce. Sprinkle with parsley and serve.
Source: barely adapted from Annie's Eats, originally from Bon Appétit, July 2011.
Parmesan-Roasted Broccoli
Serves 4-6
Ingredients
4-5 pounds broccoli
4 garlic cloves,peeled and thinly sliced
Good olive oil
1 1/2 teaspoons Kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
3 tablespoons pine nuts, toasted (optional)
1/3 cup freshly grated Parmesan cheese
2 tablespoons julienned fresh basil leaves (optional)
Preheat the oven to 425 degrees. Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 10-15 minutes, until crisp-tender and the tips of some of the florets are browned. (Sometimes I just put it in while the oven is preheating and by the time the oven reaches to desired temperature, it is ready!)
Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.
Source: barely adapted from Barefoot Contessa Back to Basics
Easy Rice Pilaf
Serves 4
Ingredients
3 tablespoons unsalted butter
1/2 onion, minced or 1/2 cup of minced shallot
Salt
1 1/2 cups long-grain white rice, rinsed and drained
1 cup of chicken broth
1 1/4 cup of water
Pepper
Melt the butter in a large saucepan over medium heat. Add the onion and 1 teaspoon salt and cook until softened, about 5 minutes. Stir in the drained rice. Sauté until the edges of the rice begin to turn translucent, about 3 minutes.
Stir in the water and broth, then bring to a boil. Cover and reduce the heat to low. Cook until the rice is tender and the liquid is absorbed, about 17 minutes.
Transfer the pot to a cold burner or trivet and let the rice stand for 10 minutes. Fluff the rice with a fork. Season with salt and pepper to taste.
Source: adapted from America's Test Kitchen Family Cookbook
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