So happy the weekend is almost near! This has been a crazy week! Yesterday, I stayed home with a sick kiddo, so I had time to make a pretty nice dinner for the family. I bought some chicken breasts that were on sale last weekend, and I have been trying to think of a new way to make them. I feel like sometimes I get in a rut with chicken, so I started researching some ideas on Pinterest, cooking blogs, magazines, and cookbooks. Then I was watching The Chew and I saw a recipe where they made herb butter and rubbed it under the skin of the chicken. Well, I had skinless chicken breasts, but I decided to rub the chicken breast with the herb butter, add a little white wine and olive oil to the pan and bake it in the oven. Then I found about half a bag of small yellow potatoes, so decided to cook those in my cast iron skillet with the rest of the herb butter. I needed another veggie, so I sliced up some onions and mushrooms and braised them in a bit of red wine and worcestershire sauce. There were no more potatoes or mushrooms leftover, but we do have a couple pieces of chicken leftover. I bet they will be great in a pita with some veggies. Yum!
Herb and Lemon Compound Butter
a bunch of fresh herbs- sage, rosemary, thyme, etc. – You can use one of a combo- I used basil and rosemary
2 sticks of room temperature butter
1-2 lemons- juiced and zested
1 large or 2 small cloves of garlic
Put in your food processor to combine
Herb Butter Baked Chicken-
salt and pepper both sides of the chicken breasts
Rub both side of the chicken with the butter. Put in an oiled pan and pour a little bit of white wine in the bottom of the pan. Cook at 350 for about 45 minutes
Herb Skillet Potatoes
half some small yellow or red potatoes
Heat a skillet and put in a couple of tablespoons of the compound butter
put the potatoes in cut side down
cook until crispy on one side then flip occasionally
add salt and pepper to taste
add any extra herbs you may have- I added rosemary
you could also add chopped onions or garlic if you wish
Wine Braised Mushrooms
slice a container of mushrooms and 1 onion (next time I would double the recipe)
put in a hot skillet with 1 tablespoon of oil and one tablespoon of butter
Cook down for about 5 minutes on med heat
turn the heat down to med-low or low
add 1 tablespoon of worcestershire sauce and 1 glass of red wine
Cook at least 30-45 minutes- The longer the better =)
Fun Foodie Family 