Marry Me Chicken

As today is our 18th wedding anniversary, my dish this month is Marry Me Chicken.  This is 30 minutes and one dish from start to finish.  So easy and economical that this should prompt a proposal on the spot.  Make sure you have a fresh manicure before serving!

 

You'll need:

 

1 Tablespoon Olive Oil

3-4 Large Chicken Breasts

Salt and Pepper

2 cloves Garlic (minced)

1 teaspoon Thyme

1 teaspoon Red Pepper Flakes (may add only 1/2 teaspoon for less spice)

1 1/2 cup Chicken Broth

1 cup Heavy Cream

3/4 cup Sundried Tomatoes (chopped)

1/4 - 1/2 cup Freshly Grated Parmesan Cheese

Fresh Basil or Parsley for garnish

 

Preheat oven to 375 degrees.  In a large oven-safe skillet (I used my cast iron skillet) heat oil over medium-high heat.  Season chicken generously with salt and pepper and sear until golden, about 4-5 minutes per side.  Transfer chicken to a plate. 

 

Return skillet to medium heat.  Add garlic and cook for 1 minute. Stir in thyme, red pepper flakes, chicken broth, and heavy cream.  Cook for 5 minutes, stirring often.  Stir in sundried tomatoes and parmesan cheese.
 

Return chicken to skillet and spoon sauce all over the chicken breasts.  Bake until chicken is cooked through -- about 15-18 minutes.  Garnish with basil and grated parmesan cheese, if so desired.

I serve this over egg noodles and pair it with grilled asparagus of fresh sautéed green beans.  Delicious and presents like a million bucks!

Check the diamond before you accept the proposal - wink!

Tuscan White Bean Soup

New Year, New Resolutions, New Recipes....All for the better!  I wanted something that was warm, hearty and healthy to start 2020 in delicious style and boy did I find it!  This is only 236 calories per bowl and it's so versatile that you can do whatever you like to make it your own!

You'll Need:

2 packages Knorr Vegetable Soup Mix
2 bundles Leeks (well rinsed and chopped)
2 packages of chopped Butternut Squash (4 - 5 cups)
2 bundles of Tuscan Kale (ribs removed and chopped)
2 15 oz. cans of Cannellini Beans
Red Pepper Flakes
Black Pepper
Sea Salt

Add the vegetable soup mix to 5 cups of water and microwave for 10 minutes.  Meanwhile, remove the roots and the largest portion of the greens and rinse the leeks very well (sand hides everywhere) and give it a medium grade chop.  Add to a large stock pot with 8 oz. water and simmer on medium heat with a splash of sea salt and black pepper. 

When the leeks start to cook, add the butternut squash and cook for about 10 minutes until the squash starts to soften. Add the vegetable soup stock to the leeks and squash, add red pepper flakes to taste let the mixture simmer for 20 minutes.

Remove the ribs from the kale, rinse, chop and set aside. 

Rinse and add cannellini beans and continue to simmer for 10 minutes.  Remove 2 cups of the soup mix and blend in the blender until smooth and add it back to the soup pot.  Add chopped kale and let simmer for 10 minutes.


This is a one pot 40 minute start to finish meal that is healthy and hearty!  I caved at the last minute and added a protein (browned sausage) but chicken or shrimp would be equally wonderful!  I served this with a garnish of Italian cheese and a buttery garlic toast.  YUM!!!

The original is vegetarian, vegan and gluten free... you make your own choices and enjoy!