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.

But a few weeks ago I was cruising around RealSimple.com again, after having luck with the Balsamic Poached Chicken, and found a recipe for Rosemary-Garlic Chicken. So I thought I’d give it a try!

Here’s how it turned out!

Three words: food styling win!

Rosemary-Garlic Chicken:

• 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

Directions

1. 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.
2. 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.
3. 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.
4. 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?

After my recent success with the slow cooker and baking kale, I was on a mission to find another recipe ASAP.

Then, my cubemate (and super trendy/hipster friend) Lizz said she had a recipe that was delicious, sounded gourmet and was easy to make.

In return I said, “I want to go to there.”

The recipe is called: Balsamic Poached Chicken. Whenever I say it, I feel like I should be doing a demo and gabbing with Martha. Because we’re cooking besties.

When I first read through the recipe it sounded a little challenging, but after talking to some friends about my questions, I felt more confident about it.

One friend even asked, “[The recipe] Sounds good, do you have a date or something?”

Sadly, I had to say no, but this is a great dish to make for a date, friend or even family in town. And yes, it was pretty easy.

(Forgive the crappy food styling)

Balsamic Poached Chicken (from Real Simple)

Ingredients:

• 1 pound red potatoes, halved or quartered
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 pound asparagus, trimmed
• 1 14.5-ounce can low-sodium chicken broth
• 1 cup balsamic vinegar
• 1 1/2 pounds boneless, skinless chicken breasts

Directions:

1. Heat oven to 400° F. Place the potatoes in a roasting pan. Drizzle with the oil. Season with 3/4 teaspoon of the salt and the pepper, and toss. Roast for 30 minutes, shaking the pan once.
2. Add the asparagus to the pan with the potatoes, season with the remaining salt, and toss. Roast until the asparagus is tender, 12 to 15 minutes.
3. Meanwhile, in a saucepan, bring the broth and vinegar to a boil. Add the chicken and, if necessary, enough water (up to 1/2 cup) to cover it. Simmer for 1 minute. Cover, remove from heat, and set aside until cooked through, about 15 minutes.
4. Transfer the chicken to a cutting board. Return the liquid to medium-high heat and simmer until reduced to about 1/3 cup, about 10 minutes.
5. Thickly slice the chicken. Divide the ingredients among individual plates. Drizzle with the balsamic mixture.

The verdict: YAY!

The chicken was absolutely delicious and the asparagus was very tasty thanks to the kosher salt and olive oil.

I did mess up the potatoes a little bit because they weren’t as soft as I hoped, but Lizz told to use the broiler to add more color and to cook it on a cookie sheet instead of casserole pan. Good to know for next time.

Sadly, this week I’m traveling for work so I won’t get to do any cooking and I’m actually pretty bummed out. Wait, I cannot believe I just said that. Something must be wrong with me. Me, miss…cooking?

Well I’m off to find another recipe. A slow cooker adventure is in my future :)

What are some of your favorite things to cook?