Hello hello. Wow have I missed my little blog and all of you. September came in like a lamb, well really a mouse since it started with an impromptu but desperate weekend and Disney World, and as we say farewell to the ninth month it is leaving like a bear; one big cranky, butt of a bear.
I will not bore you with the details but if crapola rolls downhill then September is hitting bottom with a big stank. I personally am glad to see it going, going, gone.
I did take a business trip to Houston where I got to meet a bunch of clients that I have talked to many times but never had the pleasure of meeting face to face. This was really awesome as I have some pretty stellar clients. Some I was particulalry looking forward to meeting (Kelly) and even some of the faces I work with. (Jenn V). So this was a nice plus to the month.
So now October is rolling in ( seriously? already?). and tomorrow will determine how the month is going to start out. I hope it starts out in a good mood and stays that way every day. I simply abhor it when months gets temperamental.
So in hoping for an easy everyday October, here is a chicken I threw together once and it turned out so tasty, it became my every day, go-to chicken when I need something quick but versatile.
The wine gives it an elegant flare but its easy enough to use in salads or over any starches you may be serving. Save the left over juices because its amazing for a sauce, gravy whatever. If you want more, you can easily double or triple the wine and broth. If you do increase the liquids, I would add a little extra spice mixture once you pour in the wine and broth. The key is to use a good white wine. A rule of thumb in the kitchen, “never cook with a wine you won’t drink.”
So here’s to October and hoping every day is elegant but easy. If not I could just get it drunk with wine. Perhaps it’ll pass out and leave us in peace.
- 4 Chicken breasts
- ¼ cup White wine
- ½ cup chicken broth
- 2 tablespoons Butter
- 2 tablespoons Olive oil
- 1 tablespoon Salt
- 1 tablespoon Pepper
- ½ tablespoon Garlic powder
- ½ tablespoon Coriander
- 1 Small onion, sliced
- Slice chicken breasts in half to make eight thinner breasts.
- In a small bowl combine all spices and rub into both sides of the chicken.
- Heat butter and oil in a large skillet on medium high heat.
- Once butter begins to bubble, add chicken and cook 2-3 minutes on each side until golden brown.
- Add onion and cook one minute.
- Add broth and wine, stir and cook for 4-5 minutes or just until chicken is cooked through. Do not overcook or chicken will be dry.
- Serve over veggies or any starch.