Just because I haven't posted in a while doesn't mean the recipes need to stop coming, eh? I'll catch up with the posts later, but in the meantime, enjoy!
1/2 lb fava beans, shelled*
1 leek, chopped
2-3 cloves garlic, chopped
1/2 tsp fresh rosemary, chopped
1 bunch Swiss chard, chopped
1/2 cup NSA chicken broth
Juice of one lemon
ground black pepper to taste
In a non-stick pan, sauté the fava beans, leek, garlic & rosemary in a splash of NSA chicken broth over medium heat. Cook until leek is soft and translucent (about 5 minutes), then add the Swiss chard along with the remaining broth. Saute until Swiss chard is done and most of the broth has evaporated (another 5-8 minutes). Toss with the juice of one lemon and top with freshly ground pepper.
*Fava beans can be substituted out for veggies such as broccoli rabe or kale, and those leftovers work well in the gourmet veggie omelette.
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Tuesday, August 3, 2010
Wednesday, June 16, 2010
Drunken Chicken (hic)
This is a favorite recipe handed down from generation to generation. I've modified it only slightly by using skinless chicken breasts and skipping the salt. That's it, and as I'm sure you'll find, the flavors permeate the chicken--you'll never miss the salt. The measurements are loose on this so you can scale the recipe to what you need (isn't this how all Italians do? ;)
Drunken Chicken
Boneless, skinless chicken breasts
Garlic powder (NOT garlic salt)
Italian seasoning (the variety with no salt)
Black pepper & crushed red pepper to taste
White wine*
Preheat oven to 350F. Arrange chicken breasts in a roasting pan (I usually do around 3-4 lbs at a time, so I have enough to last a few days). Sprinkle both sides with a GENEROUS amount (and when I say generous, I mean generous) of garlic powder and Italian seasoning. Pour white wine into the pan so that it's about 1/2 inch deep. Add black and crushed red pepper to your liking. Roast in the oven for 30 minutes, then turn and roast for another 30 minutes or until done.
*I prefer to use Chablis wine (you know, in the jugs) for cooking as it's mild and won't overpower the dish.
Drunken Chicken
Boneless, skinless chicken breasts
Garlic powder (NOT garlic salt)
Italian seasoning (the variety with no salt)
Black pepper & crushed red pepper to taste
White wine*
Preheat oven to 350F. Arrange chicken breasts in a roasting pan (I usually do around 3-4 lbs at a time, so I have enough to last a few days). Sprinkle both sides with a GENEROUS amount (and when I say generous, I mean generous) of garlic powder and Italian seasoning. Pour white wine into the pan so that it's about 1/2 inch deep. Add black and crushed red pepper to your liking. Roast in the oven for 30 minutes, then turn and roast for another 30 minutes or until done.
*I prefer to use Chablis wine (you know, in the jugs) for cooking as it's mild and won't overpower the dish.
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