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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Chicken breasts sautéed with sage, garlic and white wine.
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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
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Rating: 5
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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.
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Lemon Parsley Baked Cod Filets – 20 minutes – Quick and Easy

Lemon Parsley Baked Cod Filets

 

Another busy day and you’re tired. You want to put together a nice dinner but you don’t want it to be a dragged out process.

Oven Baked!?  Yeah! yeah!  Something that you can put in the oven and just let it do it’s thing.

You could even put the veggies in the baking sheet if you want to. I didn’t tonight because Gammy wanted some sautéed broccoli with garlic. And, whatever Gammy wants Gammy gets.

We don’t have cod any other way than baked in the oven. It just turns out best this way. Just a few ingredients and the preparation is simple.

There is always some good, wild caught, cod filets in the seafood section at our local grocery store. You can also get frozen. I always have some in the freezer ready to go.

Set the oven at 400°F/205°C.

if your cod filets are frozen just put them in a bowl of water while you get the butter melted, chop the parsley and zest the lemon.

If you’ve done the prep and the cod filets are still a little stiff just take them out of the plastic bag that they came in and put them in a bowl in the microwave.  Zap them in 10 second increments checking each time until they are soft but not hot yet.

Squeeze the juice – from the lemon that you have zested – into the bowl with the butter. Mix the flour, lemon pepper, dill weed, salt, pepper and parmesan together in another bowl.

BTW – rice flour for gluten free and almond flour for Paleo and gluten free.

Line a baking sheet with aluminum foil then spray or wipe it with olive oil.

One at a time dip the filets in the lemon juice butter mixture then in the flour mixture getting them thoroughly coated. Lay them out on the baking sheet.

Drizzle the remaining lemon butter mixture over the filets and put them in the oven.. 

Bake for about 8 – 10 minutes or until they want to flake easily when poked with a table fork.

Lay them on your dinner plates and top with the lemon zest and parsley. We really like this recipe and I bet that you will too.

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A bold, smooth white wine like a good California Chardonnay will pair real well with your Lemon Parsley Baked Cod Filets.

 

 

 

 

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Oven Baked Cod fish filets topped with lemon zest and parsley
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Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
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Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
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Instructions
  1. Set the oven at 400°F/205°C. if your cod filets are frozen just put them in a bowl of water while you get the butter melted, chop the parsley and zest the lemon. If you've done the prep and the cod filets are still a little stiff just take them out of the plastic bag that they came in and put them in a bowl in the microwave. Zap them in 10 second increments checking each time until they are soft and but not hot yet.
  2. Squeeze the juice - from the lemon that you have zested - into the bowl with the butter. Mix the flour, lemon pepper, dill weed, salt, pepper and parmesan together in another bowl. BTW - rice flour for gluten free and almond flour for Paleo and gluten free. Line a baking sheet with aluminum foil then spray or wipe it with olive oil. One at a time dip the filets in the lemon juice butter mixture then in the flour mixture getting them thoroughly coated. Lay them out on the baking sheet. Drizzle the remaining lemon butter mixture over the filets and put them in the oven.
  3. Bake for about 8 - 10 minutes or until they want to flake easily when poked with a table fork. Lay them on your dinner plates and top with the lemon zest and parsley. We really like this recipe and I bet that you will too.
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New York Strip Steak – Jazzed Up

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New York Strip Steak

…oddly enough in New York City is NOT called a New York Strip Steak. It’s just a strip steak or a Delmonico Strip Steak.

Per Wikipedia…..

……”Delmonico’s Restaurant, an operation opened in New York City in 1827, offered as one of its signature dishes a cut from the short loin called a Delmonico steak. Due to its association with the city, it is often referred to as a New York strip steak.”

Whatever it’s called in various parts of the world it turns out to be a real good steak. We get ours from Costco and they weigh about a pound each. So,,,we wind up splitting one for supper.

Tonight it’s a little bit of a twist on an old favorite, We’re adding caramelized onions, cored seeded Roma tomatoes and a red wine reduction.

Don’t panic! It’s easy!

First put a skillet on at medium heat with a couple of tablespoons of olive oil – just eyeball it. Cut up the onions into the strips that are the width that YOU want them to be. I like about 3/8″.

Put the onion strips into the skillet,sprinkle with a little salt and pepper. Toss and turn them as they start to get translucent. 

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While the onions are cooking core and seed the Roma tomatoes and cut them into pieces a little bit bigger than bite size. Sorry, the pic shows them before I made the “little bit bigger than bite size” cuts.

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When the onions are starting to get translucent push them way off to one side of the skillet. Turn the heat up to medium high. Salt and pepper both sides of the steak and lay the steak on the side of the skillet opposite the onions and you will be able to sear the steak without burning the onions.

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When the steak is seared on both sides and is cooked just shy of the degree of  doneness that you want- was that bad grammar? Lay the pieces of tomato on top of the onions.

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Scoot the veggies to the middle of the skillet and lay the steak on top. Pour in the red wine and add the butter.

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Simmer until the wine has reduced by about a third and then feast on your New York Strip Steak that you have jazzed up a little and……

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….enjoy the rest of that bottle of red wine. Ours tonight was a nice California Cabernet.

 

 

 

 

 

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New York Strip Steak - Jazzed Up BigOven - Save recipe or add to grocery list Yum
New York Strip Steak with an onion, tomato red wine sautée.
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Course Main course, Meat
Cuisine American
Prep Time 5 Minutes
Cook Time 15 minutes
Servings
Ingredients
Course Main course, Meat
Cuisine American
Prep Time 5 Minutes
Cook Time 15 minutes
Servings
Ingredients
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Rating: 0
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Instructions
  1. Take the steak out of the fridge and let it warm up a little as you get started with the onion. Put a skillet on at medium heat with a couple of tablespoons of olive oil - just eyeball it. Cut up the onions into the strips that are the width that YOU want them to be. I like about 3/8". Put the onion strips into the skillet,sprinkle with a little salt and pepper. Toss and turn them as they start to get translucent.
  2. While the onions are cooking core and seed the roma tomatoes and cut them into pieces a little bit bigger than bite size.
  3. When the onions are starting to get translucent push them way off to one side of the skillet. Turn the heat up to medium high. Salt and pepper both sides of the steak and lay the steak on the side of the skillet opposite the onions and you will be able to sear the steak without burning the onions.
  4. When the steak is seared on both sides and is cooked just shy of the degree of doneness that you want, lay the pieces of tomato on top of the onions. Scoot the veggies to the middle of the skillet and lay the steak on top. Pour in the red wine and add the butter.
  5. Simmer until the wine has reduced by about a third and then feast on your New York Strip Steak that you have jazzed up a little
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Baked Chicken Breasts with Vegetables

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Baked Chicken Breasts are a great way to…

…..put together a quick and easy supper on a busy weeknight.

Add the veggies and you could have your entire dinner all in one pan and leaving you free to tend to other matters while it’s in the oven.

This is what we used  along with the chicken tonight but you can make it with all kinds of variations of the meat and the veggies.

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Turn on the oven and set it at 400°F/204°C.

Slice up the veggies while the oven heats up.

Lay the chicken breasts out on a baking sheet and salt and pepper both sides.

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Lay the tomato slices out on the chicken.

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Then the onions. and the garlic.

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Sprinkle with salt and pepper then top it off with the lemon slices, grated parmesan and the rosemary. You could use dried rosemary if you would rather.

 

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About ten minutes in the oven. When the juices run clear from the chicken or it reads 165°F on an instant read meat thermometer switch the oven to broiler and push the veggies off to the side of the pan.

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Give it about 3-4 minutes under the broiler and serve up your Baked Chicken Breasts with Vegetables. This combo of the vegetables turned out to be a real tasty compliment to the chicken breasts.

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We knocked off a chilled bottle of Italian Soave with our Baked Chicken Breasts with Vegetables and it paired up real well.

 

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Prep Time 10 minutes
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Prep Time 10 minutes
Cook Time 15 minutes
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Instructions
  1. Turn on the oven and set it at 400°F/204°C. Slice up the veggies while the oven heats up. Lay the chicken breasts out on a baking sheet and salt and pepper both sides.
  2. Lay the tomato slices out on the chicken. Then the onions. and the garlic. Sprinkle with salt and pepper then top it off with the lemon slices, grated parmesan and the rosemary. You could use dried rosemary if you would rather.
  3. About ten minutes in the oven. When the juices run clear from the chicken or it reads 165°F on an instant read meat thermometer switch the oven to broiler and push the veggies off to the side of the pan. Give it about 3-4 minutes under the broiler and serve up your Baked Chicken Breasts with Vegetables. This combo of the vegetables turned out to be a real tasty compliment to the chicken breasts.
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