Eileen’s Life Saving Chicken

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 …



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.


17 Responses

  1. I’m always on board with healthier recipes. This looks like a keeper!

  2. Yummmm looks delish!…….but 95????? Mine is not close to that even with the drugs I am on…Good for him, good job you have done with the healthy cooking!

  3. Thanks for giving me credit on this one, I think I’m going to follow your lead on this and tweak it with the chicken broth and balsamic vinegar.

  4. Forgot to add that I love your pictures that go along with the recipes. I think you should put them all together and publish, you have some great recipes 🙂

  5. great job with the healthy cooking! I gotta do better myself and your post was encouraging – Jas

  6. What a beautiful chicken dish, sounds so flavourful and it looks great.
    *kisses* HH

  7. Oh, yeah! This sounds like a winner. And I’m laughing about your hubby’s cholesterol…seriously??? And he’s watching what he eats? Cracking me up…but good for him for taking his health seriously.

    Can’t wait for all the Italian dishes you’re going to create for us in the future…mmmmmmm. Trying hard not to be jealous 🙂

    • Buy a ticket and come along, Liz! We are very excited … Now to leave a lot of room in my suitcase for all my culinary goodies!

  8. I think the grape tomatoes make this recipe. And I feel your pain on the chicken. My wife says the same thing sometimes. Chicken again?

  9. Isn’t it great when friends swoop in to save the day?! I don’t know what I would do without mine. This chicken does sound like it would suit the pickiest no-chicken eaters. Thanks for sharing!

  10. I love the dinner and whine with your girlfriend. You are too funny!

  11. I can’t wait to try this, alway’s looking for easy & fast recipe’s. I also just week’s ago found the cut up frozen onion’s & pepper’s, save’s me alot & taste great in all i’ve made so far. Great recipe name, & friend..

    • Thanks, Jackie! And welcome. I know the cut up stuff costs a little more but the time and boredom it saves is worth it. And what I don’t use I throw into a ziplock in the freezer so I always have it!

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