geek + red sox + cooking = peter ryan

Last night I used a recipe from one of my favorite cookbooks - a 30 minute cookbook for during the week. It is a very simple recipe but the results are fantastic.

ingredients

• Boneless skinless chickent breasts
• 1 clove minced garlic
• 1 tbsp Olive Oil
• 1 tbsp butter
• 1 tbsp oregano
• 1/2 cup spaghetti sauce
• 1/4 cup wine (I used a 2004 Kalinda Riesling which I bought a case of last year. It is fairly dry for a riesling otherwise I probably would have used a chardonnay)
• 1/2 cup chopped fresh parsley

recipe

1. Heat olive oil and butter on a skillet over high heat until shimmering
2. Reduce heat to medium high and add the chicken breasts. Leave undisturbed for 3-4 minutes
3. Flip the chicken breasts and leave undisturbed another 3-4 minutes.
4. Remove the chicken breasts and put to a side plade. Reduce the heat to medium on the skillet
5. Add the minced garlic and let cook for 15 seconds or so
6. Add the wine and let burn down, not for very long (maybe 30 seconds)
7. Add the spaghetti sauce, parsley, oregano, and salt and pepper. Stir together and let the sauce simmer 1-2 minutes
8. Return the chicken to the skillet and coat well on each side with the sauce. Remove to serving plates and drizzle the remaining sauce over the chicken.
9. Serve immediately.

We served this with a hodge podge of sides (corn on the cob and rice pilaf) mostly because of what we felt like. But the results of this (which is 25 minutes including prep) make it something I will return to again. Very tasty!

This entry was posted on Monday, August 6th, 2007 at 10:11 am and is filed under cooking. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.