The chicken is simply dressed with salt, pepper and oregano and sautéed until almost cooked through. At this point, the chicken is removed so the sauce can be made. In the same skillet, butter, garlic and cherry tomatoes are cooked until the tomatoes burst. I found this a bit contrary as the recipe calls for the tomatoes to be halved. They will not necessarily burst, but release their juices and begin to soften. Fresh spinach is added to the pan and cooks until it begins to wilt. Lastly, heavy cream and Parmesan cheese are added and slightly reduced. The chicken is added back in to finish cooking. A simple recipe that takes just 45 minutes to prepare.
This flavorful dish was delicious! I served it over a bed of rice to absorb the silky sauce. Instead of dried oregano, I used fresh from my garden, which seemed to brighten the taste. The tomatoes added some acidity to the dish, but the cream and Parmesan softened the flavors. A lovely meal that makes for a great quick night supper.
Another recipe I was waiting to try was Spicy Shrimp and Chickpea Salad. This recipe appeared in the "Here to Help" column of The New York Times; its by Yasmin Fahr. As it was a bit warm yesterday, I thought this would make for a nice light supper. My husband is a fan of chickpeas and is always up for any new recipe I make.
For the recipe you’ll need both a lemon and lime, Dijon mustard, olive oil, kosher salt, freshly ground black pepper, chickpeas, small red onion, Fresno chile or jalapeño, fresh parsley, fresh garlic, red-pepper flakes and shrimp that is peeled and deveined.
This is another great weeknight meal as it takes just 15 minutes to prepare. A dressing of lemon zest and juice, lime juice, mustard, salt and pepper make up the salad dressing that covers the chickpeas, red onion and chile.
The shrimp are cooked in a skillet that had olive oil, garlic and red pepper flakes sautéed until fragrant. Once the shrimp are pink and golden in spots, off the heat fresh lime juice is added and combined with the shrimp scrapping up any fond on the bottom of the pan. The shrimp is served atop the salad. What a delicious meal! The flavors complimented each other. There was some spiciness from the jalapeño and red pepper flakes, tartness from the lemon/lime juice and lovely freshness from the parsley. Overall, a very appetizing meal.
Creamy Tuscan Chicken
By Lena Abraham from the website www.delish.com
Updated June 17, 2022
Yield: 4 Servings
Prep: 5 Minutes
Total Time: 40 minutes
1 tbsp. extra-virgin olive oil
4 boneless skinless chicken breasts
Freshly ground black pepper
1 tsp. dried oregano
3 tbsp. butter
3 cloves garlic, minced
1 1/2 c. cherry tomatoes, halved
3 c. baby spinach
1/2 c. heavy cream
1/4 c. freshly grated Parmesan
Lemon wedges, for serving
Spicy Shrimp and Chickpea Salad
Yasmin Fahr, The New York Times|“Here to Help” column
Time: 15 minutes
Yield: 3 to 4 servings
1 medium lemon, zested and juiced
1 lime, zested and halved
1 teaspoon Dijon mustard
5 tablespoons olive oil, divided 3 tablespoons and 2 tablespoons
Kosher salt and black pepper
2 (15-ounce) cans chickpeas, drained and rinsed
½ small red onion, diced (about ¼ cup)
1 Fresono chile or jalapeño, cut into thin coins or seeded and diced
1 packed cup parsley leaves and tender stems, roughly chopped
2 large garlic cloves, grated or mined
½ teaspoon red-pepper flakes
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.