Hello! Hope everyone had a great weekend! It was so nice to see the sun out in full force this weekend. I think people were ready for it to be a little warmer than it was. Ok, yes it was sunny and looked like a beautiful day but it was still in the 40’s. In my mind that doesn’t warrant the t-shirts and shorts I saw people sporting this weekend. 50’s? ok maybe. 60’s, yes I can see that. 40’s? no. Put your jackets back on people, it’s cold out there!
I think we’re all just ready for spring to arrive but it can’t seem to come soon enough. I can’t wait until we start to see those little green plants sprouting in the ground. The random FOOT of snow that we got on Friday did not help our winter woes. Umm, seriously, where did that come from? The weather men were SLIGHTLY off on that one. They basically said we were going to get a dusting along the coast, I didn’t think over a foot of snow is a dusting, but maybe that’s just me.
This meal reminded me a bit of spring, it was light and fresh with a beautifully decadent sauce. Besides roast chicken, we generally don’t eat as much chicken in the winter because it’s just so much better on the grill. I decided to bring out the grill pan the other day and pretend like it was a beautiful sunny 80 degree evening and I was out on the patio grilling dinner. Despite the fact that I was not on the patio and it was NOT even close to 80 degrees, this chicken turned out great.
I’m just going to include the recipe for the sauce below because I feel that cooking chicken breasts varies so much depending on size, I’d rather not try to put that in the recipe. I seasoned the chicken with salt, pepper and herbs de provence. Then I got the grill pan super hot and cooked the chicken for about 5 minutes on each side (they were pretty thick). After they got some nice grill marks on them I transfered to a 350 F degree oven and continued to cook until cooked through (about 10 minutes). You should be able to tell if they are done when you push the center with the back of a fork and it doesn’t give much. I like slicing the breasts into thin slices before serving, it always seems like you have more food when you do it that way and you end up eating less.
I served it with a side of quinoa & roasted vegetables. This made a great veggie bowl the next day!
WHAT MAKES ME HAPPY:
Blue sky with no clouds.
The ocean was rather fierce this weekend after the storm we had on Friday but it was sunny with not a cloud in the sky!