With one pan and practically no effort, you'll have a healthy meal on the table in 30 minutes. Serve the chicken sliced on top of buttered pasta, steamed rice, or roasted vegetables.
Yield: 4 servings
Time: 30 minutes
4 chicken breast halves, boned, skinned, washed, and dried
1/2 cup Italian parsley, washed, finely chopped
2 garlic cloves, peeled, finely chopped
1 tablespoon olive oil
1/4 teaspoon sea salt
Pinch of pepper
1 tablespoon sweet butter
Preheat the oven to 350 degrees. Melt the butter in the saute pan. Dredge the chicken breasts in olive oil seasoned with sea salt and black pepper
Put the breasts in the heated pan, top with parsley and garlic, drizzle with olive oil, and bake for 30 minutes.
Slice the breasts and plate. Use a rubber spatula to remove the drippings, garlic, and parsley and spoon onto the slices before serving.
Mushroom-Vegetable Chicken Ragout
Yield: 4 servings
Time: 60 minutes
2 chicken legs, skin removed, deboned, roughly chopped
2 chicken thighs, skin removed, deboned, roughly chopped
2 chicken wings, tips removed, cut apart at the joint
4 garlic cloves, skins removed, finely chopped
4 shallots or 1 medium yellow onion, peeled, roughly chopped
2 carrots, washed, peeled, cut into thick rounds
1 bunch parsley, washed, stems removed, finely chopped
1 large Yukon Gold potato, washed, cut into chunks
4 shiitake or brown mushrooms, washed, thinly sliced
Heat the olive oil in a large sauce pan, season with sea salt and pepper, saute the chicken until lightly browned. Remove from the pan, drain on paper towels, set aside.
Saute the garlic, shallots, mushrooms, carrots, parsley, and potatoes until lightly browned. Return the chicken to the pan. Add 3 cups of water. Simmer for 45 minutes until the meat is tender. There should be 1 cup of broth. Taste and adjust the seasoning. Continue simmering another 10 minutes.
Serve with steamed spinach or broccoli.
Instead of using potatoes, serve over rice
Add spinach leaves
Add cut up celery