Last night Paula and I made a delicious chicken dish. We were celebrating the fact that she had gotten a clean bill of health from the radiation oncologist earlier that day. We had gone to Duke Hospital for an MRI and it showed that the tumor had not grown back in any way. The doctor was extremely pleased with the result and so were the two of us. Anyway, after arriving home we made a lovely dinner together. It was a recipe that I found in the latest Rachael Ray magazine called Lemony Pan-Roasted Chicken and Sage with Green Vegetable Medley. I tweaked the recipe a little based on what we had at  home as well as our tastes. I also made just enough for the two of us. It was really quite tasty. If you want a simple dish that is on the lighter side for the summer, I would recommend it.

Ingredients (for two people):

 

  • 1/2 bunch of thin asparagus, trimmed
  • 1/4 lb. of green beans)
  • 1/2 cup of frozen peas
  • 2 boneless chicken breasts, butterflied
  • Salt and Pepper
  • 4 tablespoons of olive oil
  • 2 tablespoons of butter
  • 4 leaves of fresh sage
  • 1/2 cup white wine
  • 1 clove of garlic, crushed
  • 1 teaspoon of Dijon mustard
  • 1 lemon, juiced
  • 1 medium shallot, finely chopped

Directions:

Fill a large bowl with ice water. In a large, deep skillet or Dutch oven, bring a few inches of water to a boil. Salt the water and add the vegetables. Cook until crisp-tender, about 3 minutes. Drain and transfer to the ice water to cool, then drain again. Cut the asparagus and green beans on an angle into thirds.

Preheat a large cast-iron skillet over medium-high.

Pat the chicken breasts dry and season on both sides with salt and pepper.

Add 2 tablespoons of olive oil to the skillet. Add the chicken and cook until browned and crispy, 3 to 4 minutes. Turn the chicken and cook until browned and cooked through, another 3 to 4 minutes more. Transfer to a plate.

Reduce the heat to medium and add the butter. When the butter is melted, add the sage and cook until crispy, about 2 minutes. Transfer the sage to a paper towel and let cool.

Add the wine, garlic and mustard to the skillet and cook, swirling often, until fragrant, about 1 minute. Return the chicken to the pan and baste with the pan juices. Pour the lemon over the chicken. Remove chicken from skillet and top with the sage.

Add 2 tablespoons of olive oil to the skillet. Add the shallot and cook, stirring occasionally, until softened, about 2 to 3 minutes. Add the vegetables to the skillet. Season with salt and pepper. Stir to get the vegetables coated with the sauce.

Serve the chicken with the vegetable medley alongside. This was a delicious meal. We enjoyed it with a pink wine from Bonny Doon and then played some Farkle and watched a great movie, Hidden Figures. All in all, it was a most relaxing and enjoyable evening!

 

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