Normally I am amazed at how time flies, but last week and this week? The end of September? The past few weeks have been like a whirlwind. This may be because we are leaving in two weeks! agh!
So please forgive me if my blog posts are shorter than usual, but there just doesn’t seem to be enough time in a day lately!
…And have I thanked you lately? Thanks for stopping by and thanks for reading my blog. It makes me giddy beyond belief that anyone actually reads this thing! even if no one did, I would probably still do it..it makes me happy right?
Chicken-excellent source of protein, contains Vitamin B6 for energy and cardiovascular health, high in niacin, which protects against age related cognitive decline
Mushrooms-high in zinc for optimal immune functioning, and high in selenium and B vitamins
Want to know something else that made me happy? This chicken. I was soo surprised at the amazing flavor this unbelievably simple chicken recipe brought to the table. Give it a try, you won’t be disappointed! The full flavors remind me that fall is, or should, be coming. And in the meantime, what dishes remind you of fall? I’m always looking for new ideas!
Skillet Rosemary Chicken
(adapted from Food Network)
4 boneless, skinless chicken breasts
2 sprigs fresh rosemary, plus 1 tablespoon leaves
1 clove garlic, smashed
Pinch of red pepper flakes
Juice of 2 lemons (squeezed halves reserved)
2 tablespoons extra-virgin olive oil
10 ounces cremini mushrooms, halved
Preheat the oven to 450°. Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.
Meanwhile, heat a large cast-iron skillet over medium-high heat. Add the chicken, cook until it begins to brown, about 5 minutes. Turn the chicken, cover and let cook another 3-4 minutes; add the mushrooms to the skillet and drizzle with the juice of the remaining lemon.
Add in the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through about 20-25 minutes. Serve and enjoy!
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One Response to “Two Weeks?”
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- Lauren: Congratulations!:) I check your blog from time to time and I really enjoy it.
- Staci: By the way, these have become my staple for bringing to potlucks, they’re tasty and rich and I’ve...
- Christina: Wow! These sound so delicious. Gluten free is an added plus in my book. I am always looking for GF recipes...
- zephra milde: Does anyone think these could be made without egg whites? Maybe flaxseed eggs instead? Any other...
- Danielle: How to you “slice them” I am terrible at cutting them into thin slices. They are so tough to...