You know what I love? A good hair day. (And since that almost never happens, when it does happen, it’s actually a great hair day.)
I also love when Haley draws at the table, simultaneously while Trevor sits quietly on the couch looking at a book, so focused that nothing can interrupt him. Can you hear the angels singing?
Another happy event (and oh yes, it is an event) – a pedicure. The paraffin treatment, where they massage your calves and then soak your feet in hot wax. I leave with freshly painted toes, and tingly skin. Oh my, it’s glorious.
Having a contact lens tear, only to call 1-800-Contacts and speak to the friendliest people on the planet, who immediately ship me out a replacement. Pretty awesome.
And having another easy, tasty, chicken dish among your dinner choices. Love.
I pulled this one out of the archives. I hadn’t made it in a long time and naturally was thumping my forehead, as if to say, “Idiot. There was a reason you originally posted this two years ago.” It’s a good one. Sweet raisins and onions, salty feta, and chicken with a slightly crispy skin.
Dinner on the table in 30 minutes and only one pan to clean up. Makin’ those angels sing again.
Sautéed Chicken with Raisins and Feta
Serves 4
Prep time: 15 minutes
Cook time: 15 minutes
Ingredients
• 4 boneless, skinless chicken breast halves (about 4 ounces each, flattened to 1/4 inch thickness using a meat mallet)
• 1/2 cup flour
• 1 tablespoon dried oregano
• 3 tablespoons olive oil
• 1 cup thinly sliced onion
• 1 1/2 cups chicken broth
• 1/2 cup golden raisins
• 2 tablespoons lemon juice
• 1/3 cup (1.5 ounce) feta cheese
Directions
Combine the flour and dried oregano in a shallow dish, and dredge chicken in the mixture.
Heat oil in a large nonstick skillet over medium-high. Cook chicken for 4 minutes per side; transfer to a plate and keep warm.
Add onion to the pan and sauté for 3 minutes. Stir in broth, raisins, and lemon juice; cook 3 minutes, scraping the pan to loosen browned bits.
Place a chicken breast on each of 4 serving plates; spoon sauce over each serving and top with some of the feta cheese.
(originally from Cooking Light)
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{ 8 comments… read them below or add one }
This one really caught my eye. This is a combination of the gods! As I drink my coffee, I’m planning my dinner. That’s obsessive, I know, but I am shameless when it comes to pairing salty and sweet. And as much as I love goat cheese, feta also claims a corner in my heart. I like the good stuff in brine. And I know you do, too!
Kim, I’m a goner when it comes to most cheeses. And I love the salty and sweet combo…I feel ya, lady. 100%
I will love anything that only requires one pan to clean up. This has the bonus of looking extra yummy to me. Nice, light, summer fare. Mmmmm.
Now please tell me which angels I need to talk to in order to keep my almost 4-year-old boy still for just one minute
I don’t remember this post, so I guess I never tried this recipe. Hopefully, I’ll get around to it this time. Looks good.
Man I would love a good hair day. Yesterday it took me TWENTY MINUTES to get the knots out of my hair. TWENTY. I think that means I need a haircut.
I love that you paired raisins with feta! Made my day.
30 minutes or les….right up my alley!! Plus it looks and sounds really, really good!!
You’re too cute, you know that? This was a lovely post, it literally brought a smile to my face. :)
I’m not a rasin fan, but this does sound delish. Having tasty, easy chicken dishes to rotate is always nice.
I’ve got some leftover feta and have been searching for a recipe to use it up-thanks for this!
I’m fresh out of raisins…dates? Mmm!
Love those angels :)
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