GREEN TABASCO CHICKEN & CORN RICE

One of the things I LOVE to do is sort through my boxes of old recipes.  I do this when I’m looking to spice up our menus every now and then.  I even throw some recipes out.  I mean I look at it and ask myself what I was thinking when I saved it!!  The other thing I LOVE to do is taken previously so-so recipes when the were made alone and combine them together to make a WHOLE new recipe.  Many times the new recipe does NOT resemble either of the original recipes in ANY way except the name and main ingredients.  Part of the beauty of this recipe is the almost charred onions and the flavor they lend to the chicken AND the rice!

THIS IS ONE OF THOSE RECIPES!  Inspiration hit me and turned 3 recipes (a so-so roast chicken Tabasco, a so-so slow cooked rice along with a so-so baked corn) into a super FLAVORFUL GREEN TABASCO CHICKEN & CORN RICE recipe.

GREEN TABASCO CHICKEN & CORN RICE serves 4
1 1/2 pounds chicken tenders or thin sliced chicken steaks
1 tablespoon avocado oil
1 tablespoon butter, melted
1 cup jasmine rice
1 1/2 cups chicken or beef broth
1 can Green Giant shoepeg corn
3 cloves garlic, minced
1 teaspoon Kitchen Bouquet )optional – for color)
1 Vidalia onion half sliced thin and half chopped
1 cup Sweet Baby Ray’s Sweet & Sour dipping sauce
1/4 cup Green Tabasco sauce
1 small can Hatch diced green chiles
1 1/4 cup white Moscato wine
2 teaspoons water
1 tablespoon cornstarch
WONDRA flour for dredging
FRESH ground sea salt and black pepper

  • In a saucepan combine the wine, sweet and sour sauce, hatch chiles and green Tabasco sauce.
  • Bring to a SLOW boil. Turn to low and simmer while you prepare everything else.
  • After you put the chicken pieces in the skillet make a slurry of the cornstarch and water.
  • Whisk into the sauce and simmer until begins to thicken.
  • JUST before serving you can strain out the larger chile pieces if your prefer.

 

  • In another sauce pan combine the broth, a few drops of green Tabasco sauce 1 teaspoon of the minced garlic and rice with a pinch of salt.
  • Bring to a quick boil. Immediately reduce to low and simmer 15-20 minutes, stirring occasionally until all the liquid is absorbed and rice is tender.

 

  • Add avocado oil to a HOT skillet over medium high heat.
  • Add onions and saute until soft and beginning to caramelize.
  • Add garlic, cooking a couple minutes more.
  • Add 1 tablespoon melted butter, stirring to combine.
  • Generously season chicken pieces with FRESH ground salt and pepper.
  • Dredge chicken pieces with WONDRA.
  • Add chicken pieces on top of onions and sear for several minutes before flipping to sear the other side.
  • Plate chicken.
  • Stir onions into the rice and add a scoop of rice to each plate.
  • Top with sauce!
  • ENJOY!

HAPPY HOMEMAKER & MENU PLAN MONDAY week 47 of 2018

GOOD MORNING everyone. I hope your weekend was GREAT!  Ours was quiet, productive and fun too.  We watched ALL the end of season NASCAR championship races as well as some football.  We had lunch at one of our favorite taverns.  Hubby finished re”building” my desk and cleaning it up while I finished the canning and some gift wrapping. 

I’m off to literally do the LAST minute Thanksgiving shopping and go with hubby to an appointment and then we’re coming home to stay through the crazy upcoming weekend.

Be sure to link up with
Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday

and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING – It’s gray and foggy and not yet 40 this morning.  Today and tomorrow are supposed to warm up to mid 50’s with partly sunny skies.  After that there is a cold front due to move in leaving us with all out RAIN and temperatures in the 40’s for Thanksgiving.  I’m wearing Levis with a cozy purple turtleneck an coordinating flannel shirt.

ON THE BREAKFAST PLATE – Green tea, strawberry yogurt with honey almond granola and wild blueberries

CRAFTS / PROJECTS – Trying to finish up the last of some homemade gifts

ON MY MIND / THINGS THAT ARE MAKING ME HAPPY / FAVORITE PHOTO FROM THE CAMERA – I completed my jams and butters and even got them decorated so they are ready for wrapping. I also got a few bottles of flavored vanilla prepped.  And yes, 2019 is what they say bcause they won’t actually be ready for use until mid January.  I’ll post that recipe later this week.

INSPIRATION

SOMETHING INTERESTING I WATCHED – HALLMARK Christmas movies of course!

JUST FOR FUN 

AS I LOOK AROUND THE HOUSE / WEEKLY TO DO LIST & HOUSE PROJECTS /  APPOINTMENTS

  • LAUNDRY… a set of sheets and towels
  • LIVING AREAS… vacuuming
  • KITCHEN… LOL with Thanksgiving prep it will get worse before it gets better 😀
  • YARD… nothing much
  • BLOG… just a few pre-planned posts
  • PROJECTS… put up the Christmas tree next weekend
  • APPOINTMENTS… just one
  • TO DO… EVERYTHING

I’M READING – I’m still reading Vickie McKeehan’s Indigo Brothers Series

WHAT IS ON THE DVR OR LIST TO WATCH – Hallmark Christmas movies and a few prime time shows

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK

BREAKFAST

LUNCH

DINNER

DESSERT

MONDAY – FRIDAY

GREEN TEA, BANANA & YOGURT

BLUEBERRY PUFF CAKE

CHICKEN or TUNA SALAD

MONDAY

ITALIAN PORK CHOPS & NOODLES

TUESDAY

GREEN TABASCO CHICKEN  & SALAD (recipe will be up some time this week)

WEDNESDAY

ALOHA RIBS & BLACK EYED PEA CHILI

THURSDAY

GARLIC HERB TURKEY, CREAMY MASHED POTATOES, SOURDOUGH STUFFING, GRAVY, CORN CASSEROLE (DIL), BRUSSELS SPROUTS (DIL), SOUR CREAM FAN ROLLS, CRANBERRY RELISH

FRIDAY

OUT

.

.

.

.

.

.

.

.

.

.

.

.

CRANBERRY MERINGUE PIE, PUMPKIN PIE (DIL)

SATURDAY

TEX-MEX BREAKFAST CASSEROLE

HOT TURKEY SANDWICHES and THANKSGIVING leftovers

SUNDAY

PUMPKIN SPICE CINNAMON ROLLS

C.O.R.N. clean out refrigerator night

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

APRICOT PINEAPPLE PORK CHOPS with SWEET & SOUR RED CABBAGE

APRICOT PINEAPPLE PORK CHOPS with SWEET & SOUR RED CABBAGE

PORK CHOPS
4 boneless pork loin chops (no thicker than 1/2 inch)
1/2 cup chopped red onion
1/2 cup Smucker’s Apricot Pineapple jam
FRESH ground sea salt and black pepper.

  • Preheat oven to 350°.
  • Generously season pork chops.
  • Using the pan you cooked the bacon in, heat over medium high heat.
  • Add pork chops and sear for 2 1/2 minutes per side. Remove to baking sheet. Keep warm in pre-heated oven for 7 minutes.
  • In the same pan add onions to remaining bacon drippings and saute’ until soft.
  • Add jam and continue sauteing until heated through and slightly reduced.
  • Add pork chops to pan, turning to coat well.
  • Serve with a small amount of sauce over each pork chop.

SWEET & SOUR RED CABBAGE
3 slices bacon, chopped, cooked crisp (save bacon drippings)
1/2 head red cabbage
1 cup packed brown sugar
1 small red onion
3 tablespoons flour
1 1/2 cup + 1 cup water
1/2 cup white vinegar
3/4 cup apple cider vinegar

  • Wash and shred cabbage.
  • Cut onion into thin rings.
  • In a dutch oven bring 1 1/2 cup water and 1/2 cup white vinegar to a boil.
  • Add shredded cabbage and onion rings.
  • Cook until tender, but still crisp. DRAIN.
  • Add 4 tablespoons bacon drippings, 1 cup water and apple cider vinegar, brown sugar and flour whisking until well blended.
  • Add the cabbage and onions, coating well.
  • Heat through.
  • Top with crumbled bacon before serving.

HOMEMADE CHUNKY APPLESAUCE, PUMPKIN APPLE BUTTER & PUMPKIN RAISIN BUTTER

In the fall it ALL begins with apples which ultimately leads to applesauce!   Once you have the applesauce THEN you can begin the butters.

HOMEMADE APPLE SAUCE
5 large Apples (I like Pink Lady, Honey Crisp or Braeburns)
1/2 cup golden raisins
1 can peach nectar (Papaya or pineapple are good too)
1 teaspoon cinnamon
1 cup sugar
1 cup water (I often use orange juice instead)

  • In a large sauce pan pour nectar over raisins and let sit while you prepare apples.
  • Wash, core, peel and chop apples.
  • Add water to sauce pan and stir in sugar until dissolved.
  • Add cinnamon and mix well.
  • Add apples and cook over medium heat until until apples are tender and mush easily.
  • Mush to desired consistency.
  • Remove from heat.
  • Cool and chill.
  • Can be kept in refrigerator for a week though it never lasts that long around here. When my apples are at the height of the season and falling off the tree I make this in huge batches and put it up in canning jars for the following year.

PUMPKIN APPLE BUTTER
2 cans (15 ounce each) LIBBY’S solid-pack pumpkin
4 cups apple cider
2 cups applesauce (recipe above)
2 cups packed brown sugar
2 teaspoons cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground gloves
1 cup golden raisins

  • Combine everything except the raisins in a large dutch oven until well blended.
  • Simmer uncovered for 2 hours, stirring periodically until thickened. Add raisins at the 1 1/2 hour mark.
  • Ladle into sterilized jars.
  • Water bath for 15 minutes.
  • Cool jars and make sure seals are secure.

PUMPKIN BUTTER
2 cans (15 ounce each) LIBBY’S solid-pack pumpkin
1 cup apple juice
1/2 cup QUALITY honey
1/2 cup packed brown sugar
1 tablespoon QUALITY cinnamon
1 1/2 teaspoons ground ginger
1/4 teaspoon FRESH ground nutmeg
1/8 teaspoon ground allspice
1/4 cup golden raisins

    • Combine everything except the raisins in a large dutch oven until well blended.
    • Bring to a simmer over medium heat.
    • Reduce heat to low and simmer uncovered , stirring periodically until thickened ans spreadable (about 20 minutes).
    • Ladle into sterilized jars.
    • Water bath for 15 minutes.
    • Cool jars and make sure seals are secure.

ITALIAN PORK CHOPS

ITALIAN PORK CHOPS
4 boneless pork loin chops
1 tablespoons avocado oil
1 tablespoon butter
3 strips bacon, chopped and cooked crisp (reserve bacon grease for searing pork chops)
FRESH ground sea salt and black pepper
1 small red onion, halved and sliced
8 ounces button mushrooms, cleaned and sliced
1/2 cup Marsala wine
1/2 cup beef broth
1/2 cup diced pastrami
1/2 cup heavy cream
Prepared egg noodles

  • Preheat oven to 275°.
  • Pound chops to 1/4-1/2 inch maximum.
  • Generously season chops with FRESH ground sea salt and black pepper
  • Add avocado oil and butter in skillet over medium high heat.
  • Sear chops 2 1/2 minutes per side and transfer to baking sheet to keep warm in oven.
  • Add onions and mushrooms to skillet, sauteing until starting to caramelize, about 10=15 minutes.
  • Add Marsala to pan and de-glaze and reduce until almost evaporated.
  • Add beef broth, pastrami and cream. Simmer until reduced by half and beginning to thicken.
  • Stir in bacon pieces.
  • Season to taste.
  • Serve over pork chops and noodles.

SPAM & TATERS

This is not the prettiest of pictures, but I guarantee you that your hubby won’t care what it looks like!  Super flavorful and rib sticking casserole dish for race or football day.

SPAM & TATERS
1 pound YUKON potatoes, washed and cubed
1 can spam, cubed
3 tablespoons butter
1 1/2 tablespoons WONDRA flour
3/4 cup milk
FRESH ground black pepper.
1 cup shredded EXTRA sharp cheddar cheese
2 thin slices cheddar cheese

  • Preheat oven to 350°.
  • Lightly grease a 1 quart baking dish.
  • Add spam to hot skillet and cook until browned and crisp.
  • Remove from heat and cool slightly.
  • Boil potatoes in lightly salted water until tender.
  • Drain potatoes and cool.
  • In a large mixing bowl toss spam and potatoes.
  • Melt butter in saucepan.
  • Whisk in flour and cook until golden.
  • Slowly add milk, stirring constantly until thickens to a creamy texture.
  • Blend in cheese until melted.
  • Pour cheese sauce over and gently toss to coat.
  • Spread into prepared baking dish and top with cheese slices.
  • Bake 20 minutes until cheese is bubbly and golden.
  • Serve and enjoy!

CHICKEN CAESAR MAC & CHEESE

CHICKEN CAESAR MAC & CHEESE
3 cups dry elbow macaroni, cooked according to package directions and drained
3 tablespoons butter
2 tablespoons WONDRA flour
1/2 teaspoon FRESH ground sea salt
1/4 teaspoon FRESH ground black pepper
1 cup milk
1 1/4 + 1/4 cups shredded SHARP cheddar cheese
1/2 cup shredded Parmesan cheese
1/2 cup shredded Swiss cheese
3/4 cup Ken’s Caesar salad dressing
1 1/2 cups chopped rotisserie chicken pieces
10 pieces bacon, diced, cooked and crumbled

  • Add cooked macaroni, chicken and 3/4 of the bacon pieces to a large baking dish.
  • Preheat oven to 350°.
  • Lightly spray a 13×9 baking dish with non-stick cooking spray.
  • In a medium saucepan melt butter over medium heat.
  • Whisk in flour, salt and pepper until smooth and golden.
  • Gradually whisk in milk. Bring to a SLOW boil, stirring constantly until thickened.
  • Stir in the cheeses (except the 1/4 cup SHARP) until well blended.
  • Stir in dressing.
  • Pour mixture over macaroni and chicken and fold together until well coated.

TOPPING
1/3 cup Panko
2 tablespoons butter, melted
1 tablespoon minced FRESH parsley

  • Toss Panko crumbs and melted butter until well blended.
  • Sprinkle over the macaroni mixture.
  • Top with remaining cheese.
  • Top with remaining bacon pieces.
  • Bake uncovered for 30 minutes.
  • Sprinkle with parsley and serve.

HONEY BBQ CHICKEN

This week I made just chicken legs which are wonderful for leftovers, lunches etc… Just a hint of sweet from the sugar rub and then a bit of a bite from the cayenne pepper also in the rub and with the jalapeno ketchup influence in the sauce.  I served it with homemade chili and it was a HUGE hubby hit.

I love this recipe for a several reasons. 

  • 1) It is extremely flavorful
  • 2) It produces tender, juicy and flavorful chicken
  • 3) It is extremely easy!

HONEY BBQ CHICKEN
12 pieces of chicken (I like leg quarters or just plain leg and thigh pieces)
RUB
1/4 cup packed brown sugar
1 tablespoon FRESH ground Sea Salt (I use Himalayan pink)
3/4 teaspoon garlic powder
1/4 teaspoon QUALITY cinnamon
1/4 teaspoon cayenne pepper

  • Pat chicken dry.
  • Combine rub ingredients until well blended.
  • Rub over chicken pieces and refrigerate in a shallow dish for 2 hours prior to cooking.

SAUCE
2 tablespoons butter
2/3 cup Jalapeno ketchup
1/2 cup QUALITY honey
3 tablespoons white balsamic vinegar
1 teaspoon Heinz mustard
2 teaspoons Bragg’s liquid aminos

  • Combine all ingredients in a small saucepan over medium-high heat.
  • Bring to a SLOW boil.
  • Reduce heat to low and simmer 10-15 minutes to allow flavors to blend.

 

  • Preheat oven to 450°.
  • Grease grill rack.
  • Place chicken pieces on rack in baking dish.
  • Roast 25 minutes or until 165°.
  • Brush with sauce and turn. Brush again. Return to oven for another 5 minutes or until 170°.
  • Serve with remaining sauce.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 46 of 2018

GOOD MORNING everyone!  I hope you had a GREAT week.  Mine was one of organization.  It was the first one since our trek north that I had the downtime with no appointments or such to get serious about organizing our life.  It was also a necessary event with the holidays fastly approaching!

Be sure to link up with
Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday

and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING – It’s supposed to be sunny all week and near 60 degrees, BUT it’s getting down into the low 30’s at night and foggy in the mornings so that sunny 60 degrees ends up happening for all of about 4 hours a day!  I LOVE it though.  I am looking forward to the rain predicted next week. Right now it’s only 35 and super gray out still.

I have on Levis with a red, white and blue tye dyed sweatshirt and my fuzzy blue warm socks. 

ON THE BREAKFAST PLATE – Mixed Berry yogurt, a small banana and Green Tea

CRAFTS / PROJECTS – I began a reverse Advent Box for donation after Thanksgiving.  I’m filling it with items like toothbrushes, toothpaste, bars of soap, shampoos, pasta, rices, canned goods, treats and goodies, homemade jars of jam… I’ll show a picture during BLOGMAS 2018.  I’m hoping you’ll join me for BLOGMAS this year.

ON MY MIND / THINGS THAT ARE MAKING ME HAPPY – What has been happening in California just during the last week is devastating and I am praying for all of those people in Paradise as well as southern California. Having grown up in southern California I know all too well how devastating fire can be in general, but especially at this time of year with the Santa Ana winds.  I pray the winds CALM down so the firefighters can get a handle on these fires.

Hallmark Christmas movies are here and on my television daily as I work through my day. I’ve made Chunky Applesauce, Pumpkin Butter and Apple Pumpkin Butter so far in preparation for the holidays.

INSPIRATION

AS I LOOK AROUND THE HOUSE / WEEKLY TO DO LIST & HOUSE PROJECTS /  APPOINTMENTS

  • LAUNDRY… just a couple loads of clothing, sheets and towels
  • LIVING AREAS… really tidy
  • KITCHEN… pretty clean
  • YARD… nothing much
  • BLOG… some recipe posts, future post planning and holiday BLOGMAS post planning
  • PROJECTS… Christmas cards, Christmas gifts
  • APPOINTMENTS… nothing this week
  • TO DO… baseboards, silk plants, carpets, windows

I’M READING – Vickie McKeehan’s Indigo Brothers Series

WHAT IS ON THE DVR OR LIST TO WATCH – I’m trying to coordinate our watch lists on the DVR with the things piling up on Netflix, Hulu and Amazon Prime

WHAT’S IN THE CRAFT BASKET – Christmas cards are in the half made process

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK – I’m trying a few new recipes this week and will post them next week if they are a success. I’m also making an OLD recipe that was originally from my grams, but I have updated over the years.

BREAKFAST

LUNCH

DINNER

DESSERT

MONDAY – FRIDAY

GREEN TEA,

BANANA & YOGURT

CHICKEN or TUNA SALAD

MONDAY

HONEY BBQ CHICKEN LEGS

TUESDAY

TABASCO CHICKEN & BAKED RICE

WEDNESDAY

C.O.R.N. clean out refrigerator night

THURSDAY

CHICKEN CONTINENTAL & BROCCOLI

FRIDAY

GERMAN PORK CHOPS with PASTA & PEAS

SATURDAY

DENVER CHICKEN

SUNDAY

CHILI

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

CHEESY CORNBREAD PUDDING

This recipe is great all by itself, but I like to make it along with the BROWN GRAVY MEATBALLS for two reasons. The first reason being that I use the bacon grease to brown the meatballs in and the second being that the brown gravy is absolutely delicious over the corn bread pudding. These two recipes compliment each other PERFECTLY 😀
CHEESY CORNBREAD PUDDING – serves 6
4 LARGE eggs
1 cup buttermilk (NOT low-fat)
1/2 cup heavy whipping cream
1 teaspoon FRESH ground black pepper
1 batch CORNBREAD (see below), cubed
1 pound bacon diced and cooked crisp
1 cup shredded Gruyere or baby Swiss cheese
1 green onion, diced for garnish

  • Preheat oven to 350°.
  • Spray 6-8 ounce ramekins with non-stick spray and place on a rimmed baking sheet.
  • In a large bowl whisk together the eggs, buttermilk, cream and pepper.
  • Gently fold in cornbread cubes, bacon and 3/4 cup of cheese.
  • Spoon into prepared ramekins.
  • Sprinkle with remaining cheese.
  • Bake 30-35 minutes until golden brown and set in the center.
  • Garnish with green onions.

CORNBREAD
1 cup PLAIN yellow cornmeal
1/2 cup all purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon sea salt
1 1/4 cups buttermilk (NOT low-fat)
3 tablespoons unsalted butter, melted
1 LARGE egg

  • Preheat oven to 425°.
  • Spray an 8 inch round baking dish with non-stick cooking spray.
  • In a large mixing bowl whisk together cornmeal, flour, baking powder and salt ending with a well in the center.
  • In a small mixing bowl whisk together buttermilk, butter and egg. Pour into the dry ingredient well, mixing until JUST combined.
  • Pour into prepared pan.
  • Bake 25 minutes until golden and toothpick comes out clean.
  • Cool COMPLETELY!

LINKING TO: CELEBRATE YOUR STORY, CRAFTASTIC MONDAY, DISHING IT & DIGGING IT, NIFTY THRIFTY SUNDAY, SHOW & TELL, SUNDAYS AT HOME, SUNDAY’S BEST, THAT DIY PARTY, JCOOKING & CRAFTING WITH J&J, INPIRATION MONDAY , INSPIRE ME MONDAY , MADE BY YOU MONDAY, MAKE IT PRETTY MONDAY, MELT IN YOUR MOUTH MONDAY, MERRY MONDAY, MIX IT UP MONDAY, MOTIVATE ME MONDAY, PROJECT INSPIRED, SHOW AND SHARE, TUTORIALS & TIP , DIY TUESDAYS, LOU LOU GIRLS FABULOUS PARTY, THE SCOOP, TREASURE BOX TUESDAY, TUESDAYS AT OUR HOME, TUESDAYS WITH A TWIST, CREATIVE INSPIRATIONS, SHARE YOUR CUP , WINTER BLUES WEDNESDAY, WONDERFUL WEDNESDAY, SHOW ME WEDNESDAYS, WOW US WEDNESDAY , CREATIVE CIRCLE, DAGMAR’S PARTY, HOME SWEET HOME, FAVORITE THINGS, GRACE AT HOME, HOME MATTERS, PIN JUNKIE PIN PARTY, TALK OF THE TOWN, BLOGGER’S PIT STOP, HANDMADE HANGOUT, PRETTY PINTASTIC PARTY, SHARE IT ONE MORE TIME, SWAY SHAREFEST, WHAT TO DO WEEKENDS PARTY, BOUQUET OF TALENT PARTY, INSPIRE-BE-INSPIRED, RAE GUN BLOCK PARTY, I’M LOVIN’ IT, THIS IS HOW WE ROLL THURSDAY, FULL PLATE THURSDAY, FOODIE FRIDAY

CHICKEN in OREGANO CREAM SAUCE

CHICKEN IN OREGANO CREAM SAUCE
2 boneless, skinless chicken breasts
1 teaspoon dried oregano
FRESH oregano
2 cloves garlic, minced and divided
1/4 cup Parmesan Cheese, reserving a bit for garnish
1/2 cup grape tomatoes, halved
1/2 cup heavy whipping cream
1/4 cup chicken broth
1 tablespoon tomato paste
2+ 2 tablespoons butter
2 tablespoons avocado oil

  • Heat 1 tablespoon butter and 1 tablespoon avocado oil in skillet over medium-high heat.
  • Sear chicken breasts 2-4 minutes per side until golden and ALMOST cooked through. DO NOT WIPE OUT SKILLET.
  • Transfer chicken to baking sheet and top with half the Parmesan cheese.
  • Bake 5-8 minutes until cheese is melted and golden.

 

  • Add 1 tablespoon avocado oil to hot skillet.
  • Add tomatoes, cooking 2-4 minutes.
  • Add a sprig of oregano, half the garlic and cook another minute until fragrant, garlic is golden and tomatoes are blistered.
  • Season with half of the dried oregano salt and pepper to taste.
  • Remove to platter.

 

  • Add remaining butter to pan.
  • When butter is melted add remaining garlic and cook until fragrant.
  • Add cream, broth, tomato paste, remaining Parmesan cheese and remaining oregano, stirring frequently and cooking until desired consistency and starting to bubble, 2-4 minutes.
  • Remove from heat and whisk in last 2 tablespoons of butter.
  • Season to taste.
  • Plate chicken, tomatoes and top with sauce.

LINKING TO: CELEBRATE YOUR STORY, CRAFTASTIC MONDAY, DISHING IT & DIGGING IT, NIFTY THRIFTY SUNDAY, SHOW & TELL, SUNDAYS AT HOME, SUNDAY’S BEST, THAT DIY PARTY, JCOOKING & CRAFTING WITH J&J, INPIRATION MONDAY , INSPIRE ME MONDAY , MADE BY YOU MONDAY, MAKE IT PRETTY MONDAY, MELT IN YOUR MOUTH MONDAY, MERRY MONDAY, MIX IT UP MONDAY, MOTIVATE ME MONDAY, PROJECT INSPIRED, SHOW AND SHARE, TUTORIALS & TIP , DIY TUESDAYS, LOU LOU GIRLS FABULOUS PARTY, THE SCOOP, TREASURE BOX TUESDAY, TUESDAYS AT OUR HOME, TUESDAYS WITH A TWIST, CREATIVE INSPIRATIONS, SHARE YOUR CUP , WINTER BLUES WEDNESDAY, WONDERFUL WEDNESDAY, SHOW ME WEDNESDAYS, WOW US WEDNESDAY , CREATIVE CIRCLE, DAGMAR’S PARTY, HOME SWEET HOME, FAVORITE THINGS, GRACE AT HOME, HOME MATTERS, PIN JUNKIE PIN PARTY, TALK OF THE TOWN, BLOGGER’S PIT STOP, HANDMADE HANGOUT, PRETTY PINTASTIC PARTY, SHARE IT ONE MORE TIME, SWAY SHAREFEST, WHAT TO DO WEEKENDS PARTY, BOUQUET OF TALENT PARTY, INSPIRE-BE-INSPIRED, RAE GUN BLOCK PARTY, I’M LOVIN’ IT, THIS IS HOW WE ROLL THURSDAY, FULL PLATE THURSDAY, FOODIE FRIDAY