Man, what a week I have had! For those of you that follow me on social media you may have seen that someone switched computers with me at LAX going through security. Basically, my worst nightmare. I am not scandalous these days so there isn’t much on there that I would be embarrassed for anyone to see…maybe a breastfeeding photo? In which case, oh well! Sorry buddy! I did however have tons of blog content, photos of Ryan and documents that I need…so fingers crossed!
I also just returned home from a whirlwind trip to NYC where I filmed my second appearance on Beat Bobby Flay and I had such a blast. I can’t tell you any details of the show but man, that guy is talented! Nothing phased him. Truly, so fun to watch him cook.
Being that it is a weekday I figured I would post a really delicious weeknight dinner…something simple but really yummy and something that was comforting…especially after my computer debacle. I think I deserve something warm and cozy….
Oh and Mamas…this is a one skillet situation….easy cleanup tonight!
Total Time: 40 Mins
Prep Time: 10 mins
Cook Time 30 mins
4 small chicken breast with the skin on
4 sweet maui onions, diced
5 strips of bacon, diced
2 cups of good white wine, divided
1 cup low sodium chicken stock
2 tbsp lemon juice
3 tbsp olive oil
1 tbsp of Herbs de Provence & 1 handful Italian flat leaf parsley
1/4 cup flour
Kosher salt and black pepper
Preheat oven to 350 degrees. Season chicken breast with salt and pepper and coat with flour. Brown the skin of your chicken in warm olive oil in your skillet, set aside on a separate plate to finish cooking later. Add onions, 1 tbsp of herbs de provence and bacon to the skillet and cook till translucent.
Deglaze your pan by adding 1 cup of white wine and scraping the yummy brown bits off the bottom. Pour the other cup for yourself to drink. Bring to a simmer.
Add the chicken stock and lemon juice and bring to simmer.
Add the chicken back to the pan and cover. Place in the oven for 10 minutes or until chicken is no longer pink in the center. Garnish with parsley.
Photos courtesy of Haylie Duff & Eddie de la Rosa