My eyes are open all the way again. Thank heaven! I don’t know what on earth I got into, but I was seriously considering asking my husband to take me to the ER at one point on Saturday night. Good grief! And never mind the fact that we had his company picnic with his brand new job (not even a month old) on Saturday. Luckily, the damage could be hidden by sunglasses.
As a result I’ve been a little off kilter and we’ve been eating out some and off our game. But tonight I had a bag of potatoes, some tomatoes ready to go bad, some cooked chicken in the fridge and some wonderful green beans I scored at Henry’s for $.77 a lb. So I got creative. This is what we ate:
Baked the potatoes and then mashed em up in their skins with butter and salt.
Steamed the green beans and then sauted them in olive oil til slightly caramelized and then sprinkled with just a dash of kosher salt.
I built the base of my plate with those two things and then made the pan sauce and used it to heat up the chicken. For the pan sauce:
2 Tbsp of butter
2 cloves of garlic, softened into the butter
1 small tomato diced and added to the pan to cook down with
Juice of 1 lime
1 or 2 tsp of capers
salt and lots of pepper to taste
I reduced the broth until it was just slightly thickened and then added in the shredded chicken until it was cooked through. I served the chicken over the potatoes and green beans and then used the sauce to dump over the whole top.
Our family, including the three-year-old, purred their whole way through.
The sauce took about 7 minutes from start to finish. And we made some more to take to lunch tomorrow. If I’d had parsley on hand I would’ve added some. And canned tomatoes — a small can — would’ve likely worked just fine, too.