Happy Sunday, everyone! Today I'm sharing a recipe I've been fooling around with, and I think I've finally gotten it right.
Herbes de Provence is featured in this dish--and it's one of my favorite herb blends to use. If you've never tried it, you should! The name of the dish was chosen by my friend, Jane. St. Rémy is a town located in Provence, and from what I've seen online, it's a gorgeous place! Someday, right?
So this recipe came to be from a pack of boneless chicken, and a trip through my pantry. We've got canned tomatoes, Herbes de Provence, some shallots and garlic, and the ever important red wine. mmmm. And it's really easy, too!
Chicken St. Rémy
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2 boneless chicken breasts, filleted (about 1 1/2 lbs total)
dried Herbes de Provence, for sprinkling over the chicken
2 good sized shallots, finely diced
4 cloves of garlic, chopped
1/4-1/2 cup red wine, for deglazing pan
1 cup chicken broth
14 oz can diced tomatoes, undrained
1/2 tsp dried Herbes de Provence
1/2 tsp dried basil
salt and pepper, to taste
Sprinkle both sides of filleted chicken breasts with salt and pepper, and Herbes de Provence. How much? Not too much, but don't be stingy, either.
Heat a pan over medium high heat, and add a couple tablespoons of olive oil.
Saute each piece of chicken for 2-4 minutes per side, depending on thickness. You're not cooking them fully now, just getting some nice color on them.
Remove to a plate.
Add shallots and garlic to the pan, deglaze with the wine, and saute for about 5 minutes.
Add broth, tomatoes, the 1/2 tsp Herbes de Provence and basil.
Bring to a boil, add the chicken and any accumulated juices back to the pan.
Cover and simmer for 10 minutes, or until the chicken is done.
Serve chicken with tomatoes and sauce.
The potatoes in the photos are amazingly simple, and totally addictive. Take your favorite potatoes, scrubbed clean. Partially bake them in the microwave--but be sure to poke them with a fork so they don't explode first! Give them a few minutes in there, then cut them into roughly equal size. Heat some oil in a pan, add your potatoes and whatever seasonings you like-salt and pepper, in this case a little Herbes de Provence. Really, whatever you like. Get them nice and brown and crunchy and that's it. So easy!
And now for the mystery. Disappearing flatware. Does this happen to you guys? I don't know how in the heck it happens! Sometimes it's forks, other times it's spoons or knives. At this moment, it happens to be forks. WTF (what the fork)? We had a lot, now I need to go out and buy some. And also 1/4 cup measuring cups. I have 3 sets of measuring cups, and each one is missing the 1/4 cup. huh???
It's like socks in the dryer. I just don't get it. And...I don't like it. ;)