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
Prep time: 15 minutes
Cook time: 15 minutes
• 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
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)