Season breasts with a mixture of 1/4 tsp thyme, salt and pepper. Heat skillet over med heat. Add 1 Tbs of olive oil and 1 Tbs butter; saute onions until soft or caramelized (sauté mushrooms as desired). You may need to turn the heat down so the onions do not brown too quickly. Add balsamic and 1/4 tsp of thyme, salt and pepper. Raise heat and reduce until slighty thickened.
Saute Chicken breasts in equal amounts of 1 tbsp olive oil and 2 Tbsp butter until brown about 4 to 5 minutes per side.
Divide onions on plates, slice breasts and fan over onions. Sprinkle a little parsley over the chicken if you like.
Ingredients: 2 Tbsp Herbes de Provence 1 lb. ground turkey (I don’t use ground white breast meat – too dry) 1 cup firmly packed fresh baby spinach, rough chopped 1 Tbsp plain or Italian seasoned bread crumbs 4 oz. feta cheese (large chunks) 1/2 … Continue reading →
Ingredients: 1 bag of frozen corn thawed 1 (16oz) can of black beans drained and rinsed 1 – 2 cups of cherry tomatoes halved 1/4 cup or more to taste of cilantro (or parsley) 1/2 red onion chopped (not too … Continue reading →
Ingredients: 1 -1/2 Tbsp. Meyer Lemon Olive Oil 1 cup walnuts Sea salt to taste Instructions: Heat oil in saute pan and add walnuts. Stir till brown on both sides (don’t be afraid if there are a few black charred … Continue reading →