Monday, August 1, 2011

Pan-glazed Chicken with Basil

Often on Friday nights we pray that God would help us to steward our time well over the weekend and work hard, and we're grateful for those answered prayers this past weekend. We had a full weekend (well, a full Saturday) of cleaning and reorganization.  I think every room in the house was affected--there are two new bookshelves in the office and a new "reading nook" in my daughter's room, pads on the bottom of the dining chairs, and a new (relocated from elsewhere in the house) storage system in place for all the toys in the family and living rooms that has made both rooms neater and more livable.  Even the basement got some new shelving, and we're slowly rediscovering books that have been boxed up for years.  But on top of this whirlwind of productivity, my poor son is cutting molars and battling a cold and in general releasing a lot of fluid from his face (TMI, sorry) and being extra needy.  Normally a wonderful sleeper, he was up until 1:30 last night and I'm feeling a little off balance this morning as a result. Also I've just confirmed online that I've fallen in love with yet another product that didn't have the decency to love me back by staying in production. I don't even need to get into what it is, but if you're a woman, I'm sure you've had this happen and can sympathize with the disgruntlement.  All that to say, here's an easy meal idea for tonight in case your Monday is hitting hard too: Pan-glazed Chicken with Basil.  :)

This chicken dish is one of our quickest and easiest summer meals.  Basil fresh from the garden makes it really special, but if dried is all you have, it'll still be yummy.  You probably have everything else you need already and you don't even need to turn the oven on--it takes about 20 minutes on the stovetop.



6 skinless, boneless chicken breast halves (about 3-4 oz. each)
salt and black pepper
4 T. olive oil
4 T. balsamic vinegar
3 T. honey
4 T. chopped fresh basil 

  1. Sprinkle both sides of chicken pieces with salt and pepper.  
  2. Heat oil in a large skillet and cook the chicken, about 6 minutes per side (may need more or less depending on their thickness).  
  3. When the chicken is just about cooked through, add the vinegar, honey, and basil.  Allow the sauce to come to a low boil and thicken.  Turn the chicken pieces over in the sauce to coat.  
  4. Check for doneness and serve.  
This is good over angel hair pasta, or with garlic mashed potatoes.  Serve with a salad or green vegetable.



Also, an announcement:  I expect to be a little sparse on posts through August.  I know many of you have just recently started subscribing or following (welcome! :)), and I'm so glad to have you here!  Thanks for bearing with me during this busy time.  



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2 comments:

Maggie said...

I luv how easy this recipe is w/a few ingredients, this is going to be my sat meal...
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Karen said...

Thanks for posting this recipe!! We have basil this year in our garden, and I'm excited to try this out.