Does anyone else get so excited about new recipes that they run right out and buy a whole bunch of stuff to make them with little regard to what’s already in house? I do….and I’m starting to feel like it’s taking a big bite out of our bank account. I just get so psyched about trying new things! I can’t help it! So this week, I challenged myself to plan meals around solely what was already in the house. It really isn’t a coincidence I picked this week, seeing as I’m leaving town on Thursday morning for the weekend and Eric is following suit on Friday afternoon…less meals to cook. Ha ha! But a good start none the less.
So what did I have laying around to come up with a meal? Well, wonderful tomatoes and sweet corn from the farmer’s market this weekend. I had chicken breasts. Onions and garlic, of course…I always have those. Lovely herbs from my garden. And variety of other basics. Hmmmm…well, let the creativity flow!! Here’s what I came up with! I thought it was very yummy and flavorful. Eric skipped the tomato sauce (I knew he would! Wasn’t that nice of me to not put it on his meat?), but I enjoyed my creation.
SKILLET BRUSCHETTA CHICKEN (Recipe Source: Me)
**Note**: The following measurements are appoximate, feel free to adjust to your tastes.
INGREDIENTS:
- 4 thin-cut chicken breasts
- 1/4 cup flour
- 1/4 tsp. dried basil
- 1/4 tsp. dried oregano
- 1/4 tsp. dried parsley
- salt & pepper
- 2 ripe tomatoes, chopped
- Half a medium onion, chopped
- 1 tsp. minced garlic
- 1 tbsp. olive oil
- 1 tbsp. butter
- 1 – 1 1/2 tbsps. balsamic vinegar
- Parm cheese and fresh basil, for garnish
DIRECTIONS:
- Mix flour basil, oregano, parsley, salt and pepper in a shallow dish. Dredge chicken in flour, shaking of excess. Set aside.
- Heat olive oil in a large skillet, add onions and cook until translucent, about 5 minutes. Add garlic and cook 1 minute more. Add chopped tomato and balsamic vinegar, cooking until the vinegar is reduced and the tomatoes are softened, about 5 minutes more. Remove mixture from skillet and set aside. Cover with foil to keep warm.
- Melt butter in the same skillet. Add chicken and cook until golden brown and cooked through, about 5 minutes on each side.
- Transfer chicken to serving platter. Spoon sauce mixture over the chicken, sprinkle with parm cheese and basil.
ENJOY! 
3 Comments
August 6, 2008 at 3:57 am
I’ve been doing something similar, though I’m not that good at coming up with my own recipes. It looks great! Nice job!
September 4, 2008 at 4:24 pm
Hi! I have a question regarding your bruschetta chicken (which I loved btw). The first time I made it, it was delish and perfect! The second time…the flour coating came off as I was cooking it. Where do you think I went wrong? Not enough butter, flame to high/low? It seemed like it was sticker and I left it out a little longer while I prepared everything else. I can’t remember what I did differently the first time.
Thanks!
September 4, 2008 at 9:57 pm
Hi Lorie! I’m glad you enjoyed the recipe! I’m not really sure why the coating would come off…maybe there too much on there to begin with. I always make sure to shake it really good before I put it in the pan so the excess comes off! Sorry I don’t have more advice for you!! I haven’t had that problem myself.