Sunday Dinner

19 Feb

It was yet another unseasonably warm and awesome day today in Miller Beach.  The sun was shining, the birds were singing, and I was happily doing cleaning around the house.  Because it was so nice out, I decided to take a little walk around the yard to survey the situation.  I was completely blown away to see that some of my herbs are already coming up–mint, sage, and oregano.  The oregano is doing particularly well right now, so I decided to take advantage of this freak occurrence and use it as part of dinner tonight.

Oregano!  Sorry about the fuzzy picture quality.  I have started using The Boy’s camera and am not quite used to it yet.  I snipped some of the oregano as well as some sage and got to work on dinner.   I had some chicken breasts in the fridge and decided to go with those, plus mashed potatoes and roasted asparagus.  I only use recipes half of time because I  like to “wing it” to see what I can come up with.

Ok, so here is the recipe as best as I can recall (for those of you who like me go with the “a little here, a little there” approach to cooking, you can appreciate how difficult it is to quantify how much of each ingredient was actually used, but I will do my best.

Freaky February Oregano Chicken

  • 4 pieces turkey bacon sliced into 3/4 inch pieces
  • 1 lb. boneless skinless chicken breast, sliced into thin strips
  • 1 tsp.salt
  • 1/2 tsp. pepper, paprika, garlic powder, and onion powder (or to taste)
  • 1/3 c. self-rising flour
  • 1/2 sweet onion, roughly diced
  • 5 cloves of garlic, minced
  • 8 oz. portabello mushrooms, sliced
  • 1/2 c. white wine
  • 1/2 c. vegetable or chicken stock
  • 2 Tbsp. lemon juice
  • grape tomatoes (8-10, sliced lengthwise)
  • handful of fresh oregano
  • handful of fresh sage

Preheat a skillet with 1 Tbsp. olive oil.  Cook the bacon over medium high heat until lightly brown and crispy.  Remove from skillet.

Meanwhile, toss chicken breast into a plastic Ziploc bag and add salt, pepper, paprika, garlic & onion powders, and flour.  Close bag and shake vigorously.

Add another Tbsp. of olive oil to the skillet plus 2 Tbsp. butter.  Cook chicken over medium high heat for about 3 minutes per side (or until nice and brown-see picture below).

Remove chicken and set aside.  Add onions to pan and turn heat to medium.  You might need to add a bit more oil if the pan seems dry.  Cook until softened (4-5 minutes).  Add garlic and stir for 1 minute.  Add mushrooms and cook for 2 minutes.  Add wine and stir/scrape bottom of pan to loosen and deglaze browned bits.  Let wine reduce for 1-2 minutes.  Add broth, lemon juice, tomatoes, oregano, sage, and turkey bacon back to pan.  Reduce heat to low and simmer for 3 minutes.  Keep heat on low and add chicken on top of mixture to let the chicken rewarm for 5-10 minutes.  Serve mushroom/tomato sauce over chicken.

It was a treat to use some of the herbs that I don’t bring in for the winter this soon.  Nothing better than a quiet Sunday at home with The Boy, a glass of wine, and a nice meal.  Hope you had a marvelous day too.  Cheers!

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