This week has been a little hectic for me. On top of my usual crazy schedule my mother and a friend are visiting, I listed my house for sale and I started looking at new houses. When it came time to do a little meal prep I was drawing a complete blank. I knew I was making chicken only because I had already defrosted some but that was about it. How am I going to cook it, what am I going to serve it with, how am I going to stay awake to cook it? I kept drawing a blank with every question. Finally I decided to heat some garlic, olive oil and balsamic vinegar in a pan. I salted and peppered the chicken and let it rest until the pan was hot. While the pan heated I threw some chopped peppers, onion, mushrooms, and spinach in a frying pan. Once it cooked it down a little I simmered the veggies with some chicken stock. When my pan was finally hot I seared the chicken, and then turned the heat down and let it cook.
While I cooked Maddie went to town on some leftover pumpkin puree.
Sophie Cat did not approve of either Mad Dogs snack or my chicken, I’m not sure which but she was giving us some disapproving looks.
When my chicken was done I realized I had way more chicken than veggies. I had enough veggies for two meals and enough chicken for four. This turned out to be a blessing because while the veggies were tasty ever since I tasted the chicken I’ve wanted a chicken greek salad.
Like the title says the chicken was quick and I think the first paragraph spoke to how tired I was. So I’m sure it wont come as a shock that I don’t really have exact measurements. Thankfully the ingredients are simple.
3 chicken breasts salt and peppered on both sides
2 cloves garlic chopped
a good glug of olive oil
a good glug of balsamic vinegar
Toss the oil, vinegar, and garlic in a pan and heat. Add the Chicken and sear on both sides, turn the heat down and let the chicken cook. Serve with your favourite side.
Let me know if you try the chicken.
Until next time,