Post-election chicken

  • Ok, now that I’ve spent the past few weeks investing in anxiety cooking and eating, it’s time to lose some weight and get healthy. For lunch today, I put together some healthy chicken, brown rice and wilted spinach. Here’s the recipe for the chicken and spinach below. Personally, I take one big chicken breasts and cut in half for two portions. I admit right here, that I used a homemade spicy herb mix for this, but my mom swears by Mrs. Dash Salt-Free Extra Spicy. Julia Child said she often used vermouth in place of white wine for cooking; it has a good flavor, reduces well and holds in the pantry.

    Spicy herbed chicken breasts with vermouth sauce
    1 large chicken breasts, cut into halves
    2 tablespoons +1 tablespoons olive oil
    1 tablespoon lemon zest
    2 teaspoons spicy herb mix
    1/4 cup chicken stock
    1/4 cup vermouth or white wine
    1 tablespoon cream

    Put the chicken into a bowl with tablespoons olive oil, lemon zest and spices and let rest for a few minutes. Heat the remaining oil over medium-high heat in a saute pan and once hot, add the chicken. Cook through on one side about five minutes. Turn over and cook through for another four minutes. Add the stock, scrape any brown bits. Add the vermouth and let reduce for one or two minutes, then cover with a lid. Steam briefly, about three minutes until cooked through. Remove the chicken. Add the cream (if using) and reduce until thickened. Pour over chicken.

    Kat’s Spicy Herb Blend
    – 1 tablespoon each: thyme, paprika and onion powder
    – 1/2 tablespoon each: cayenne, oregano, savory and red pepper flakes
    – 1 teaspoon each: powdered mustard, curry powder, cumin and celery seed
    – 1/2 teaspoon each: garlic powder, black pepper and coarse salt

    Mix them all together and store in an air tight container.


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