I think I enjoy the cooking more than eating, there is nothing better than to watch the smile grow after someone’s first bite. Note from Steve: I am a flow of thought writer and apologize up front if I lose you. My family is used to it.
Lyn Found this recipe and it was well worth it falling of the bone both the thighs and the breast. While the kiwi 🥝 takes care of the tenderizing, the sour cream adds an extra layer of depth and keeps the chicken juicy throughout the cooking process. The result is a perfect blend of sweet, tangy and savory flavors and the most tender, melt-in-your-mouth meat.
I forget who but someone had chicken cutlets on sale so I bought a bundh and made some pan-fried chicken cutlets. these always remind me of my mother-in-law Rose who taught me a lot about Italian cooking. So I made a mound of these and froze another quick meal with some many options
TIP – I recently learned a trick when making cutlets. they are shaped like a triangle cut along these lines and then pound
1. Halve the breast crosswise.
2. Split the thick side horizontally.
3. Cover the cutlets with plastic wrap and gently pound until they’re all the same thickness.
Lyn’s last day is today then she joins me in the “Everyday is Saturday Club”
My wise brother explained to me that when retired choosing to treat all days as Saturdays is the best, It’s a weekend day so you free to do what you want and there is no work the next day.
Anyway Lyn grabbed this off her healthier cooking recipe work site and it was pretty good, you can do kabobs or just breast your choice no pressure. I was hanging with our 5 month old granddaughter so Lyn made the breast under the broiler to avoid the rain and I came home to this with a avocado side salad and corn tortillas. It was yummy especially after fighting the rush hour traffic on Mass Pike and the 495 exit work. Anyway enjoyed this.
Ingredients
1 1/2 lb. boneless, skinless chicken breasts
2 large red bell peppers
2 small yellow onions
1 tablespoon garlic powder Steve Note: she used a Low Fodmap Foods substitute for this
2 teaspoons onion powder Steve Note: she used a Low Fodmap Foods substitute for this
1 tablespoon ground cumin
2 teaspoons chili powder
1/4 cup extra virgin olive oil
Directions
1. Place all ingredients in a Ziploc bag and toss well to coat the chicken and vegetables with the oil and spices. If making a double batch, you can freeze at this point. Thaw completely before proceeding.
2. Alternate chicken and veggies onto a kebab stick (I recommend the metal ones).
3. Place on the grill and cook until the chicken is cooked through.
The one-two punch of searing and roasting results in this perfectly browned, moist, and tender skillet chicken recipe.
Ingredients
2 ½ cups broccoli florets (1 1/4-inch pieces) and sliced peeled stem (1 large head)
1 small red onion, diced (1 cup)
1 tablespoon olive oil
¼ teaspoon ground pepper, divided
⅛ teaspoon salt
2 teaspoons whole-grain mustard
1 teaspoon Dijon mustard
2 teaspoons chopped fresh rosemary or thyme, or 1/2 tsp. dried
1 teaspoon pure maple syrup or honey (Optional)
8 ounces boneless, skinless chicken breast
2 teaspoons canola oil
2 tablespoons balsamic vinegar
2 tablespoons water
1 teaspoon unsalted butter
Directions
Step 1 Preheat oven to 350 degrees F. Combine broccoli, onion, olive oil, 1/8 tsp. pepper, and salt in a medium bowl; toss to coat. Mix together whole-grain mustard, Dijon mustard, rosemary (or thyme), and maple syrup (or honey), if using, in a small bowl.
Step 2 Pat chicken dry and season with the remaining 1/8 tsp. pepper. Heat canola oil in a 10-inch cast-iron or other ovenproof skillet over medium-high heat. Add the chicken and cook until the underside is nicely browned, 3 to 5 minutes. Remove the pan from the heat. Turn the chicken over and brush the mustard mixture over the top. Scatter the broccoli mixture around the chicken. Transfer the pan to the oven (see Tip).
Step 3 Roast the chicken and vegetables, stirring the vegetables once, until an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees F and the broccoli is tender and browned in spots, about 15 minutes. If either the chicken or vegetables are done before the other, remove them. Transfer the chicken to a clean cutting board and let rest for a few minutes. Transfer the broccoli mixture to a small bowl; keep warm.
Step 4 Meanwhile, place the skillet over medium-high heat and add vinegar and water. Bring to a simmer, stirring and scraping up any browned bits from the bottom of the pan. Simmer for 30 seconds. Remove from the heat. Add butter and whisk until melted.
Step 5 To serve: Slice the chicken 1/2 inch thick and divide between 2 plates, along with the vegetables. Drizzle the pan sauce over the chicken and vegetables.
Tips
Equipment: 10-inch ovenproof skillet Steve Note: I used cast iron
Tips
Tip: If you don’t have an ovenproof skillet, transfer the chicken and vegetables to a rimmed baking sheet before roasting.
Nutrition Facts
Serving Size:
3 oz. chicken + 3/4 cup vegetables + 1 Tbsp. pan sauce
Gourmet Dad, Don’t Let The Title Fool You 