Tuesday has been called a lot of names: Black Tuesday, Super Tuesday, Fat Tuesday. Since September, for me, it has been Terrible Tuesday. It usually starts out just fine, with a great workout, a bit of laundry, and some lunch and playtime with my youngest after preschool. But, as the clock stikes 3:00 pm, it all starts to go downhill as the afternoon and evening activities demand attention all at once. Karate, baseball, and bell choir rehearsals. Homework, chores, and dinner prep. The avalanche of “stuff” starts to roll and, unless I’ve got a plan in place, dinner is a rushed affair barely enjoyable.
That’s where this go-to dish comes in.
Chicken and wine is my “company’s coming” dish and my “I have no idea what to make tonight” dish. It has been on my dinner table upwards of 25 times in the past three years and never, ever fails to satisfy. It’s saucy and savory, but not fussy. It is simple, with just a few everyday ingredients. And, best of all, it’s quick, with a fridge-to-table time of just 30 minutes.
The basic recipe is below. I use an electric non-stick frying pan with a cover, but a large covered non-stick skillet works well too. Switch it up if you like and add sliced mushrooms, sundried tomatoes, or green peppers. Serve with brown rice and your favorite veg for a fast and fabulous dinner your whole family is bound to love.
Chicken and Wine
1.5 lbs boneless chicken breast
1/2 cup bread crumbs
1/2 large Vidalia onion, sliced into rings
1 1/2 T. olive oil
3/4 c. white wine
1 tsp. dried rosemary (savory or sage work well too)
Salt and pepper, to taste
1) Prepare chicken breast by removing rib meat (the small flap of meat on the underside of the breast). Flatten the chicken breasts to 1/4″- 1/2″ thick.
2) Coat skillet with pan spray and heat on med-high heat.
3) Add olive oil and saute onions for 4-5 minutes.