Chicken breasts with Brown Butter-Garlic Tomato Sauce.

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Simple Summer dinner with beautiful tomatoes from Central Market is perfect for a warm evening.  Cooking is a joy to me, but the down side is there is too much good food to it, so I decided to veer away from America’s Test Kitchen and Paul Hollywood’s cooking as some light dishes might be good for the waistline.  (or lack thereof)  This one was very quick and easy and I loved the richness of the sauce.  My granddaughter has not yet developed a taste for tomatoes, but when the tomatoes were removed, she ate the entire piece.  Served with Parmesan Risotto ALA Diana, a summer salad with lettuce from our garden and tiny baby carrots and beets, as my granddaughter loves both.

Recipe:
YIELDServes 4 (serving size: 1 chicken breast and about 1/3 cup tomato mixture)

Browned butter is the quick cook’s best-kept secret: Less than two minutes in the pan caramelizes the milk solids in butter for a fragrant, nutty note in any dish. Try not to chop the tomatoes too finely; you want them somewhat chunky so they’ll break down in the sauce faster, but you also want them to retain some shape. If your chicken breasts are larger than 6 ounces (some can be as big as 12 ounces), halve the two breasts horizontally instead of pounding them thin. Serve over a bed of whole-wheat couscous, whole-grain polenta, or brown rice.

Ingredients

  • 4 (6-oz.) skinless, boneless chicken breasts
  • 3/4 teaspoon kosher salt, divided
  • 3/4 teaspoon black pepper, divided
  • 2 tablespoons olive oil, divided
  • 2 tablespoons unsalted butter
  • 6 garlic cloves, sliced
  • 2 cups halved grape tomatoes
  • 3 tablespoons fresh flat-leaf parsley leaves

NUTRITION INFORMATION

  • calories 341
  • fat 17.3 g
  • satfat 5.6 g
  • monofat 8.1 g
  • polyfat 1.6 g
  • protein 39 g
  • carbohydrate 5 g
  • fiber 1 g
  • cholesterol 139 mg
  • iron 1 mg
  • sodium 443 mg
  • calcium 36 mg
  • sugars 4 g
  • Est. Added Sugars 0 g

How to Make It

  1. Place chicken breasts on a cutting board; pound to a 1/2-inch-thickness using a meat mallet or small, heavy skillet (all four breasts should fit in one large skillet). Sprinkle chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper.

  2. Heat 1 tablespoon oil in a large skillet over medium-high. Add chicken to pan; cook 4 to 5 minutes on each side or until done. Remove from pan; keep warm. Do not wipe pan clean.

  3. Reduce heat to medium. Add remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, butter, and garlic to drippings in pan; cook 2 minutes or until butter just begins to brown, stirring frequently. Stir in tomatoes; cook 2 minutes or until tomatoes are wilted. Spoon tomato mixture over chicken; sprinkle with parsley.

     

Hope you enjoy this yummy summer dinner.  We sure did!

 

Chicken breasts with Brown Butter-Garlic Tomato Sauce.

NOTHING LIKE A RICH DINNER

Dinner tonight was simple, at least the salad was and easy.  When I was out and about I picked up what I needed to make a simple Mac & Cheese for my husband for dinner.  It is one of his favorites, but it cannot be too complex or out of the ordinary.  It has to taste like the Mac & Cheese he grew up eating (sort of)

I thought we were going to have a simple green salad, but realized the greens were now brown and throwaway-able. But I had corn from the night before, lots of avocados (bag from Costco), and cherry tomatoes.  My way of finding a recipe for what I have, is to put them all in a search and see what happens.  Well, it seems that a corn, avocado, cherry tomato salad is quite common.

Here is what I came up with and I was wonderfully delicious.

Ingredients:

2 Ears of left over corn – cut off kernels

1 Cup cut up cherry tomatoes of various colors.

2 Avocados, cut into 1/2 in cubes

2 TBS Champagne vinegar

1/4 Cup of your best EVOO ( Extra Virgin Olive Oil)

2 Tsp Dijon Mustard

3 cloves of garlic pushed through a garlic press.

A touch of pepper and tiny touch of salt

Mix it all together, put in a couple of pretty white bowls, so the colors show and enjoy.

 

I subscribe to about a dozen foodie newsletters and email lists, so get new ideas of what might be good every day.  Epicurious is one of the ones from which I receive daily ideas. This morning their Favorite Macaroni & Cheese Recipe arrived.  Since my husband is a big fan and this looked simple, we had it for dinner.

Serves 12
Cooking time = 40 minutes
Total Time = 1 hour

Ingredients

  1. For the topping:
    • 2 tablespoons unsalted butter, plus more for baking dish
    • 2 tablespoons extra-virgin olive oil
    • 2 cups panko (Japanese breadcrumbs)
    • 2 large garlic cloves, minced
    • 2 ounces finely grated Parmesan (about 1/2 cup)
    • 1/2 teaspoon kosher salt
  2. For the macaroni and sauce:
    • 2 teaspoons kosher salt, plus more
    • 1 pound dried elbow macaroni
    • 1/2 cup (1 stick) unsalted butter
    • 6 tablespoons all-purpose flour
    • 4 cups whole milk
    • 3/4 cup heavy cream
    • 1/2 teaspoon ground white pepper
    • 1 1/2 tablespoons mustard powder
    • 16 ounces coarsely grated extra-sharp cheddar (about 6 cups)
    • 2 ounces grated Parmesan (about 1/2 cup)
  3. Special equipment:
    • 9- by 13-inch baking dish ( I used an oval Le Creuset baking dish)

Preparation

    1. Preheat oven to 400°F with rack in the middle of oven. Butter the baking dish.
  1. Make the topping:
    1. In a large skillet over medium heat, heat butter and oil until butter foam subsides. Add panko and garlic; cook, stirring, until crumbs are golden brown, 4–6 minutes. Transfer crumbs to a medium bowl, stir in Parmesan and salt, and set aside.
  2. Prepare the macaroni and sauce:
    1. Set a large, covered pot of salted water over high heat to boil. Add macaroni and cook until just al dente (avoid overcooking). Drain macaroni and set aside.
    2. In a large wide pot over medium-low heat, melt the butter. Sprinkle flour over butter, whisking to incorporate and make a roux. Cook, stirring constantly with a wooden spoon, until roux is light golden, about 4 minutes. Gradually pour in milk and cream, whisking constantly to incorporate and make a béchamel sauce. Raise heat to medium-high and bring sauce to a low boil, whisking constantly. Reduce to a simmer, whisking occasionally, and cook until béchamel sauce is thick and coats the back of a spoon, about 3 minutes more.
    3. Add 2 tsp. salt, pepper, and mustard powder. Add the cheeses in three batches, whisking until each addition is completely melted before adding more. Remove from heat.
    4. Add the drained macaroni to the pot with the cheese sauce and stir well to coat. Transfer macaroni mixture to the buttered baking dish and place on a rimmed baking sheet. Sprinkle topping evenly over macaroni and bake until golden and bubbling, 18–22 minutes. Let cool 15 minutes before serving.

It was a hit, but boy it made a lot.  So I made labels; Mikie’s Mac & Cheese and put a lot in our extra freezer!  Happy cooking and hope you all had as glorious a day as we did in the Pacific Northwest.

 

NOTHING LIKE A RICH DINNER