I’ll be honest, meal planning is tough. There are so many recipes to pick from and recipe Web sites/blogs to review that after awhile everything looks the same.
So I’ve been struggling a little bit to look ahead and find recipes that I can make and will work for a week’s worth of meals.
Here’s how it turned out!
- 4 boneless, skinless chicken-breast halves
- 1 tablespoon olive oil
- 2 garlic cloves, peeled and cut in half lengthwise
- 1 teaspoon kosher salt
- freshly ground black pepper
- 1/2 cup sherry vinegar (red wine vinegar is another option)
- 1/2 cup low-sodium chicken broth
- 1 tablespoon fresh rosemary leaves or 1 teaspoon dried rosemary
- 1 tablespoon unsalted butter
- Using a rolling pin (or bottom of a wine bottle), pound the chicken breast halves between 2 sheets of wax paper until they are of uniform thickness.
- Heat the oil and garlic in a large skillet over medium-high heat until the oil shimmers and the garlic browns. (Don’t burn the garlic.) Add the chicken breasts and cook until golden, 3 to 5 minutes on each side.
- Add the salt, pepper, vinegar, chicken broth, and rosemary. Cover, reduce heat to medium-low, and cook 3 minutes longer or until the chicken is fork-tender. Remove the chicken to a platter and keep warm.
- Increase heat to high and boil the sauce until thickened or syrupy, 3 to 5 minutes. Whisk in the butter and pour the sauce over the chicken.
The verdict: Not too bad
The chicken was good but the breasts shrunk during cooking so what looked like a good portion, ended up being a little small. The sauce had a little bit of a salty taste too, you definitely don’t need as much as the recipe lists.
So I made few notes to keep in mind for when I make this next time. I give myself a B for effort :)
In fact, despise the size issue, chicken is my favorite protein to cook with. Fish makes me uncomfortable to cook and I’m not a huge pork or red meat fan. I enjoy both when I’m out to eat but chicken is my go-to in the kitchen.
Now I’m off to look for more recipes to make this week. Oh the choices!
What is your favorite protein to cook with? Were there any you were scared of became comfortable with?