One of the nicest thing about good girlfriends is the ‘rally around the flag’ mentality they have in a crisis. Whether it’s a daily phone call, a surprise package of food or goodies, listening to you freak out over the crisis, or helping you come up with new recipes for ChickenGate.
It’s fairly difficult coming up with more and more recipes for poultry. I have 2 boys in my home that are so sick of chicken they may scream and sprout feather and a husband who is adamant about not eating red meat – even though his combined cholesterol number is …
WAIT FOR IT …
WAIT FOR IT …
95. Yes. 95. Makes you want to take him out behind the shed and slap him a few times, doesn’t it!? (I think it’s now safe to add a little red meat into our diets.)
One night while have a much needed and very therapeutic dinner (and
whine wine)with one of my favorite gal pals, Eileen, she mentioned the following CHICKEN recipe. I know it’s chicken, but it’s different enough (and tasty enough) to get by the He-Man-CHicken-Haters Club. This dish will forever be known as Eileen’s Life Saving Chicken. It was loved by boys, husband and chef alike.
It was quick and easy (for me); rich, hearty and flavorful (for the boys); and, chicken, vegetables and brown rice (for Mr. 95 Cholesterol).
And because I can’t help but gild the lily, I added slightly to Eileen’s original recipe.
- 4 (1 1/2 to 2 pounds) chicken breasts
- 1/2 C flour for dredging
- 1 tsp Italian seasoning (I used an Italian herb mix from Penzey’s)
- s&p to taste
- 2 T olive oil
- 1 C chopped onions
- 1 C chopped bell peppers (any color or combination you like)
- 1 pint grape tomatoes
- 1 C chicken stock
- 2 T balsamic vinegar
Cut chicken breasts into chunks.
Season the flour with s&p and Italian Seasoning. I love the Italian Herb Mix from Penzey’s. Dredge chicken in flour, shaking off excess.
In a large skillet, heat 1 tablespoon of the oil over medium high heat. Add the chicken pieces and saute until just about cooked and turning golden brown. Remove chicken and cover in foil to keep warm.
Add the other tablespoon of oil. Add chopped onions and peppers and cook until the onions begin to turn opaque and begin to brown, about 5 minutes.
NOTE: I really cheated here, my supermarket sells onions already chopped and peppers already chopped. (It was after work. I was tired. Nuf said.)
Once they start to wilt and turn opaque, add a pint of grape tomatoes and cover, lowering the flame to medium low, until grape tomatoes burst and make a bit of liquid.
NOTE: Eileen serves this with rice and a vegetable or salad. And here’s where my lily gilding begins –
Once the tomatoes burst, raise heat, add chicken stock and let it bubble for 2 or 3 minutes until it begins to reduce. Add balsamic vinegar and let bubble a minute or 2 more.
I served this on top of brown rice with roasted asparagus on the side.
30 minutes start to finish. Take that Rachael Ray.