Easy Chicken Breast Recipe – Twenty Five Minutes

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This Easy Chicken Breast Recipe uses sage which goes along with poultry real well.

My turkey dressing always goes over good and sage is an important ingredient.

Sage can grow just about anywhere except for blazing hot desert and freezing polar weather. Just plant it in the garden or in a pot on a window sill or the deck and let it do it’s thing.

And if you do live inside the Arctic circle or in the Sahara desert or if you just aren’t a plant person dried sage from the spice rack works okay.

Gammy learned growing up on a farm here in Texas that when the sage plants are blooming that means it will rain soon. So far she hasn’t convinced me about that one.

You will make this easy chicken breast recipe like a chef. It’s simple and has only a few ingredients that come together real well.

Instead of a humdrum weeknight supper you and your special squeeze will be able to close your eyes and imagine you are dining out at a fine hillside ristorante in Tuscany.

I put together a scallions – aka green onions – , peas and gnocchi in one skillet while I was doing the easy chicken breast recipe in another skillet. 

Regular old onions or shallots will work instead of scallions, if you like.

If your chicken breasts are frozen put them in the microwave to thaw out. One skillet at medium heat with about 1/8″ of good extra virgin olive oil. Another skillet at medium high with about 2-3 tablespoons of regular olive oil. Just eyeball enough to coat the bottom of the skillet plus a little more.

While the pans are getting hot clean and chop up the scallions – or onions – and put them in the medium heat extra virgin skillet and sprinkle with a little salt and pepper.

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Stir or toss them a few times as they cook.

Salt and pepper the up side of the chicken breasts and put them in their skillet with the seasoned side down and then salt and pepper the new up side.

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While it’s all cooking coarsely chop up the garlic and the sage leaves.

When the scallions just start to get translucent add the peas and the gnocchi. Spread it all out…. 

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……and add enough chicken broth to just barely get up to the top of the gnocchi.

Turn the heat up to medium high until it starts to simmer then lower it to medium. Mix it all together and stir or toss it all a few more times and when the  gnocchi is okay to a nibble test it all is ready to serve.

If the chicken skillet is still busy just lower the heat as low as it can go so the veggies will keep warm.

Give  the chicken breasts about 3-5  minutes a side depending on the thickness. When they are leaking clear liquid and/or are firm to a finger poke or better yet if they read 165° on a meat thermometer they are done.

Remove them to a shallow bowl that will catch the drippings.

Put the butter, lemon juice with the rinds, sage and garlic into the chicken skillet. Using a wooden spoon stir it all together while scraping the bits left from the chicken off the bottom.

As soon as the garlic gets fragrant – about a minute – add the white wine and stir it all up.

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Put the breast and the drippings back in the skillet to warm back up and spoon the liquid and the veggies over the breasts. Turn them over a couple of times through the process. 

You did great!! Some sage advice here – sorry – you and your honey really should finish that bottle of white wine while dining on the results of your easy chicken breast recipe.

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We had a Gammy favorite, surprised?

Santa Margarita Pinot Grigio.

 

 

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Easy Chicken Breast Recipe BigOven - Save recipe or add to grocery list Yum
Chicken breasts sautéed with sage, garlic and white wine.
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Rating: 5
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Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
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Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
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Votes: 1
Rating: 5
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Rate this recipe!
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Instructions
  1. One skillet at medium heat with about 1/8" of good extra virgin olive oil. Another skillet at medium high with about 2-3 tablespoons of regular olive oil. Just eyeball enough to coat the bottom of the skillet plus a little more.
  2. While the pans are getting hot clean and chop up the scallions - or onions - and put them in the medium heat extra virgin skillet and sprinkle with a little salt and pepper. Stir or toss them a few times as they cook.
  3. Salt and pepper the up side of the chicken breasts and put them in their skillet with the seasoned side down and then salt and pepper the new up side. While it's all cooking coarsely chop up the garlic and the sage leaves.
  4. When the scallions just start to get translucent add the peas and the gnocchi. Spread it all out and add enough chicken broth to just barely get up to the top of the gnocchi. Turn the heat up to medium high until it starts to simmer then lower it to medium. Mix it all together and stir or toss it all a few more times and when the gnocchi is okay to a nibble test it all is ready to serve. If the chicken skillet is still busy just lower the heat as low as it can go so it will keep warm.
  5. Give the chicken breasts about 3-5 minutes a side depending on the thickness. When they are leaking clear liquid and/or are firm to a finger poke or better yet if they read 165° on a meat thermometer they are done. Remove them to a shallow bowl that will catch the drippings. Put the butter, lemon juice with the rinds, sage and garlic into the chicken skillet. Using a wooden spoon stir it all together while scraping the bits left from the chicken off the bottom. As soon as the garlic gets fragrant - about a minute - add the white wine and stir it all up. Put the breast and the drippings back in the skillet to warm back up and spoon the liquid and the veggies over the breasts. Turn them over a couple of times through the process.
  6. You did great!! Some sage advice here - sorry - you and your honey really should finish that bottle of white wine with the results of your easy chicken breast recipe.
    Easy Chicken Breast Recipe-5-poppopcooks.com-chicken breast recipes, chicken recipes, chicken breast, boneless chicken recipes, easy chicken recipes, recipes for chicken breasts
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Lemon Butter Salmon Sautéed with Scallions

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Lemon Butter Salmon Sautéed with Scallions and garlic and spinach and it turned out great and including the parsnips all done in under 25 minutes. How was that for bad grammar?

Our veggie du jour is parsnips. You could substitute carrots for the parsnips. We’re not going to boil or bake them. In the pursuit of quick and easy we will let the the microwave work it’s magic. Peel and cut them into small french fry shaped pieces getting them all just about the same size.

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Put them in a microwave safe bowl and into the microwave set for four minutes. When the microwave beeps take them out and add a pad or two of butter, salt, pepper and some dried basil. Set it aside to be warmed up when the salmon is ready to be served.

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Cut the fuzzy ends off the scallions – aka green onions – and peel off that extra layer.

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Cut them into about 3/8″ pieces. Chop up the garlic. Coarsely chop up the spinach.

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Put a skillet on at medium high and add the butter then the scallions. Sprinkle with salt and pepper.

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Give them just a couple of minutes until they start to get brown.

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Push the scallions off to the sides of the pan and put the salmon filets in with the skin side up. If your filets have been skinned look for the flat side with the gray stripe across it and that will be the side to have on top.

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When you can see a little bit of white appearing on the side of the filet it is time to turn them over. Usually about 2-3 minutes.

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Add the garlic, spinach and squeeze in the lemon juice then toss in the lemon rind. Cook the salmon for just a minute or two. Put the parsnips back in the micro wave for just 30 seconds for a reheat.

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Then go ahead and enjoy your Lemon Butter Salmon. Don’t forget the parsnips!

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An ice cold French Chablis worked great for us with our Lemon Butter Salmon Sautéed with Scallions.

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Lemon Butter Salmon Sautéed with Scallions BigOven - Save recipe or add to grocery list Yum
Salmon filets sautéed in lemon butter with scallions and garlic.
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Prep Time 10 minutes
Cook Time 15 minutes
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Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
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Instructions
  1. Our veggie du jour is parsnips. You could substitute carrots for the parsnips. We're not going to boil or bake them. In the pursuit of quick and easy we will let the the microwave work it's magic. Peel and cut them into small french fry shaped pieces getting them all just about the same size. Put them in a microwave safe bowl and into the microwave set for four minutes. When the microwave beeps take them out and add a pad or two of butter, salt, pepper and some dried basil. Set it aside to be warmed up when the salmon is ready to be served.
  2. Cut the fuzzy ends off the scallions - aka green onions - and peel off that extra layer. Cut them into about 3/8" pieces. Chop up the garlic. Coarsely chop up the spinach.
  3. Put a skillet on at medium high and add the butter then the scallions. Sprinkle with salt and pepper. Give them just a couple of minutes until they start to get brown.
  4. Push the scallions off to the sides of the pan and put the salmon filets in with the skin side up. If your filets have beed skinned look for the flat side with the gray stripe across it and that will be the side to have on top. When you can see a little bit of white appearing on the side of the filet it is time to turn them over. Usually about 2-3 minutes.
  5. Add the garlic, spinach and squeeze in the lemon juice then toss in the lemon rind. Cook the salmon for just a minute or two. Put the parsnips back in the micro wave for just 30 seconds for a reheat.
  6. Then go ahead and enjoy your Lemon Butter Salmon Sautéed with Scallions. Don't forget the parsnips!
    Lemon Butter Salmon-12-poppopcooks.com
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