An adaptation of "Buttery Herbed Chicken" from my fast suppers Cooking Light cookbook. Served with roasted parmesan potatoes and vegetable medley.
2 chicken breasts, pounded thinner, seasoned with S&P
1 TBS olive oil
Sear chicken breasts in olive oil until mostly done. Remove from pan and keep warm.
Melt 2TBS butter in the same skillet, and slowly stir in chicken broth. Loosen up any browned bits from the bottom of the pan. Add in herbs of your choice--mine today was just regular dried italian seasoning--and about 1/4 cup fresh-grated rmeggiano-reggiano cheese.
Add chicken breasts back into pan to re-heat and cook fully through.
Here is the finished product:
And here is the whole plate of food:
Here is the roasted potato recipe:
2 red potatoes (1 per person was plenty for us!) cut up
1 clove garlic, minced
About 2 tsp olive oil
onion powder, salt, and pepper to taste
A sprinkling of paprika for color
Roasted these at 425°F in the toaster/convection oven and they were perfectly tender. Sprinkled a little fresh grated parm left over from the sauce. Quite tasty! I never make potatoes.
Served with quartered cherry tomatoes and a veggie medley.
Sorry for the blurry pictures--next time I'll get out the D-SLR for better quality!