February 28, 2010
This is a versatile recipe and you can switch it up using different veggies, and serve with pasta or rice, and switch up the dressing you use – lemony vinaigrette or a tarragon vinaigrette.
2 large boneless skinless chicken breasts, sliced in half to make thin breasts
2 shallots sliced
1T herbs de provence
juice of one lemon
1t. dijon mustard
1/4c. olive oil
salt and pepper
1T capers, drained
Cover a large cookie sheet with foil. Set oven to Broil.
Set the asparagus on one side of the pan drizzle with oil and salt and pepper. Season chicken with salt and pepper and herbs de provence and set on the other side of the pan.
Cook for 8 minutes and then turn the chicken and toss the asparagus.
Meanwhile make pasta or rice and dressing.
Make dressing : mix lemon juice, mustard, salt and a pepper. Whisk in oil.
Finish cooking chicken until cooked through and asparagus browns just a bit.
Remove from oven and drizzle with dressing. Serve over rice or pasta.
December 9, 2009
This is Giada‘s Roman-Style Chicken I altered it just a bit to use crushed tomatoes instead of diced, and I like bacon better than proscuitto. I also use chicken breasts and legs (for my daughter) but thighs would be good too, or even leg quarters. This is one of my newest favorite comfort foods!
2 skinless chicken breasts (w/bones)
3 chicken legs
Salt and Pepper
1 red bell pepper
1 yellow bell pepper
4 slices of bacon or proscuitto
2 cloves garlic, minced
1 shallot, sliced thin
½ cup white wine
1 – 15oz can crushed tomatoes
½ cup chicken stock
¼ cup Italian parsley
SEASON chicken with salt and pepper and brown on all sides. Remove chicken from pan and add olive oil, bacon, peppers until bacon is crisps and peppers have browned. Add garlic and cook for a minute. Add shallots and cook for a minute more.
DEGLAZE pan with wine. Add crushed tomatoes and chicken broth.
Add chicken back in pan and half the capers. Bring to a boil, reduce heat and simmer for 30 minutes or until chicken is cooked through. Turn off the heat and add remaining capers and parsley.