Snow Chicken

First off, I must say that it is SNOWING IN DALLAS! Yes SNOW in Texas. When I walked outside in the wee hours in the morning to go to bootcamp, I was greeted with a blanket of white snow/ snow pellets on my car:

snow

Ok, so it’s not a lot of snow, but enough that I had to use my handy dandy snow/ice scraper. That was the best $2 ever spent! And around the area of Dallas, there’s enough freezing rain/ snow that there are road closures, school delays, and airport delays/ cancellations. Texas just doesn’t know what to do! But back to your regularly scheduled program for the day…

CHICKEN!!

So I made this awesome chicken this weekend. It is a healthy dish that is full of flavor, and comes together super quick! Behold:

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Sauteed Chicken in a Roasted Red Pepper & Wine Sauce

Confession: I came up with this recipe because I wanted to cook with wine. I wanted to cook with wine, so I could drink the wine. Yes, that is the only way that I will open a bottle by myself; so I don’t drink the whole thing.

Glad to have that out in the open.

But this really couldn’t be any easier. And you can get your frustrations out by pounding the chicken. It really helps with any built up aggression you might have.

This chicken couldn’t be any easier. Pound out some chicken, throw it in the pan, and wait about 15 minutes until it’s done and you have dinner on the table. And don’t forget about a glass of wine! Pinot grigio was my choice. Bon appetit!

 

Roasted Red Pepper Chicken

Print this recipe!

Ingredients

  • 1 chicken breast half (0.75 lbs.)
  • Salt and Pepper to taste
  • 1 whole roasted red pepper
  • 1/2 of a small onion, roughly chopped
  • 1/2 tablespoon butter
  • 1 teaspoon olive oil
  • 1/2 cup white wine
  • 3 large cloves garlic, minced
  • 1 tiny handful parsley, finely chopped
Directions
Wash and clean the chicken breast, discarding of any excess fat. Then lay chicken breast on a cutting board and cover with a layer of plastic wrap. Using a meat mallet or a large heavy flat object, pound out the chicken until it is about 1/2 inch thick. Season both sides with salt and pepper and set aside.
In the bowl of a small food processor, add the onion roasted red pepper. Pulse until mixture looks like a thick sauce. It will be a little chunky and not smooth. Set aside
In a skillet over medium high, heat the butter and olive oil in the pan. Once hot, add in the chicken breast to brown on each side; it will take about 2 – 3 minutes per side.
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Once the chicken has browned, deglaze the pan with the white wine. (Note: the chicken will still be in the pan). Then add in the red pepper mixture and garlic to the pan. Stir everything together and cover. Turn the heat down slightly and allow the chicken to finish cooking, about another 10 minutes.
Once cooked, transfer chicken and sauce mixture to a platter and garnish with the parsley.
Serves Two
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