Skillet Italian Chicken

Here’s a yummy, fast dinner, if you have the ingredients on hand.

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Skillet Italian Chicken

Over medium heat, fry 7-8 chicken breast tenders in 1 Tb. butter, liberally seasoned with Italian Seasoning (herbs and garlic from Frontier herbs) and celtic sea salt (my favorite yummy salt). I cooked the tenders from frozen, and it took only about 10 minutes. I kept a lid on my skillet the entire time to preserve the juices and keep the tenders moist, then I chopped them into chunks with the cooking spatula and transferred them into a lidded casserole to keep warm.

Next, I added to the skillet/juices: 1/2 lb of cherry tomatoes, cut in half, and 1 lb. red and yellow peppers, cored, seeded, and chopped. I left the lid off the skillet and turned the heat up to nearly high, to get some blackening on the edges of the veggies, about 7 minutes. I then transferred them to the casserole.

Next, I added more butter to the skillet, more salt, and 1.5 lbs crimini mushrooms (most of a large box from Costco), washed and halved. (I know you’re supposed to “wipe” mushrooms with a dry cloth to preserve their full flavor. But really? They’re grown in manure! I wash them.) Again I left the lid off and sauteed them on med. high until they produced a nice jus.

The mushrooms are then added to the casserole, blended together, and sprinkled with 1/2 cup shredded Parmesan cheese (I love the raw one which Trader Joe’s sells in a convenient bag). Serve hot next to a salad of baby greens. Bon appetit!

Day Five [Diet Makeover pt. 13]

Day Five of American Family’s Diet Makeover began with bananas, yogurt, and muffins, and scrambled eggs for whoever would take them. No complaints, but the children did seem unduly excited that I would be leaving in the morning.

Breakfast:
24 hour raw yogurt
Ripe banana
Scrambled eggs with cheese
Banana muffin (almond flour)
Kefir/banana/berry smoothie (for Mr. Dad)

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Lunch:
Kids: an Organic grassfed hotdog without sugar (Applegate Farms), no bun, and apple slices
Adults: leftovers and/or chicken salad over greens with balsamic dressing

Afternoon snack:
Nuts or nut butter with celery or apples

As dinner prep on the late morning I sliced 1.5 lbs of zucchini, mixed it with a 1 lb bag of frozen bell peppers, and marinated it in red wine and balsamic vinegars, olive oil, and 1/8 cup Italian herbs.

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By late afternoon, the marinade has doubled with veggie juices, and I ladled it off into a saucepan. The veggies I divided into two glass pans and broiled at 500 degrees for about 30 minutes or until just beginning to blacken at edges, stirring every ten minutes or so. Meanwhile I sliced three defrosted chicken breasts and sautéed the pieces in butter and half the marinade juices. The remaining marinade I heated over medium flame, added more salt, garlic powder, and about 1/4 cup grated Parmesan. Just before using I added 1/4 cup Creme Fraiche.

When the veggies and chicken were done, I mixed them together in in glass baking pan, poured the sauce over the whole, sprinkled with more Parmesan cheese, and served hot.

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Dinner:
Italian Chicken Bake
Spring Salad

In the evening, Mrs. Mom baked banana muffins herself to transition into this new type of cooking. They turned out fabulous, of course.

Task list:
Prepare and serve above meals
Finish/start yogurt, Creme Fraiche, and Kefir as desired
Menu plan next week