Moving and shaking

Moving sucks. That’s the long and the short of it. In the last few days we moved into a new place and I have been a total crazy person trying to unpack and organize our home. With all of that, there was limited time to post, but also even more limited time to cook. Thus sparked my interest for today’s blog: fast food.

Not Mickey D’s fast food, but great food fast! Most of my recipes will be about 20-30 minutes total, including prep and cooking time. No one has time for long, drawn out, elaborate meals, especially not during the week. But just because you’re short on time, doesn’t mean that you have to eat like crap.

Skillet Chicken with Tomato and Basil Sauce

Ingredients

1 boneless skinless chicken breast

1/4 cup chicken broth

¼ cup pesto (homemade or store-bought)

1/4 cup of sun dried tomatoes–optional, but adds damn good flavor

1/4 tablespoon garlic, minced

½ teaspoon red pepper flakes

1 tablespoon olive oil

2 tablespoons red onions (or shallots), diced

1/4 tablespoon salted butter

1/4 cup heavy cream

1 tablespoon capers (optional)

2 tablespoon chopped parsley or basil (garnish on top)

Salt and pepper, always

Directions

Preheat the oven to 375ºF.

Using a mallet, pound down the chicken breast into ½ inch thickness.  Salt and pepper on both sides.

In a small bowl, combine the chicken broth, pesto, garlic, and red pepper flakes. Stir well.

Heat the olive oil in a large oven-safe skillet over medium high heat. Add the chicken and allow to brown on both sides of 2-3 minutes per side. It doesn’t have to cook all the way through, but definitely get some color on it. Remove the chicken for later.

Reduce the flame to medium, add the onions and allow to cook for about 1 minute before adding in the chicken broth mixture. Using the edge of your cooking utensil scrape the bottom of the pan so all the brown bits are loosened. Don’t skip this step, the brown bits are DELISH. Let sauce reduce for about 8-10 minutes or until until about ⅓ of the sauce remains.

Once the sauce has thickened, remove from the flame, add the butter and whisk until it melts completely. Add the heavy cream, whisk to combine. Add the chicken back into the pan and stir the sauce over the chicken, so it is completely sauced. Add the capers now if using. Place the skillet in the oven for 5-8 minutes or until the chicken is completely cooked through. Top with chopped parsley or basil. Enjoy!

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