Act 1: Karen asks me to guest blog. I am VERY EXCITED.
Act 2: My mood plummets as I realize that the only recipes I make are in fact HungryMom meals. Depression sets in as I realize my guest blogs will be nothing but recycled recipes made in a less cool kitchen - without even cute kid pictures to distract you. No Laura, no! Pull yourself together!!
Act 3: I whip out the 5 Barefoot Contessa cookbooks I've been getting consecutively Christmas after Christmas and realize that I actually DO have some stuff in my arsenal! No recycled dishes and recycled pictures of Superman, Batman, and TGB! That's a lie; I'm definitely throwing in some vintage kid pics to keep you guys interested. Look, here's one right now!!!
So my first attempt of a non-recycled Hungry Mom recipe will be my version of a family Sunday night dinner in our household growing up. During the week I'd come home from track practice and eat from the second I got home until the second I went to bed (….but for real, that happened) no matter how may times my mom told me to wait until we could eat as a family - I was a ravenous monster and could not be stopped. Fridays and Saturdays were usually spent with friends, but there was mandated attendance at Sunday night dinner - no excuses! Attending Sunday night dinner clearly wasn't difficult when Karen and I were younger - we'd spend way too much time setting the table and getting everything perfect for dinner time. I recall Karen once orchestrating a Japanese-themed meal with paper lanterns and kimonos included - she was 17 at the time. Sike sike sike, subtract about ten years.
I've been making an effort to keep Sunday nights special by trying out a new recipe every Sunday. This probably actually really happens about twice a month, but every other week ain't bad! Warning - this recipe is not the healthiest…but it is delicious and perfect for a special Sunday night. Shout out to my girl Ina Garten for showing me how to put it all together.
Sunday Night Chicken with Shallots
4 boneless chicken breasts, skin on
3 tbsp vegetable or canola oil
1/2 cup dry white wine
1/3 fresh squeezed lemon juice (about 3 lemons)
1/4 cup minced shallots (about 1 shallot or 1 small onion if you don't have any shallots!)
3 tbsp heavy cream
4 tbsp (1/2 stick) unsalted butter, diced, at room temperature
Preheat the oven to 425 degrees.
Pat the chicken breasts dry with paper towels and give them a good sprinkle of salt and pepper on both sides.
Heat the oil over medium-high heat for a couple of minutes in a good sized skillet. Place the chicken breasts skin side down in the skillet and cook for 4 to 5 minutes WITHOUT MOVING THEM! Seriously, don't touch them. Step away. That is the only way they will get golden brown!
Using tongs (or in my case a couple of mismatched spatulas) turn the chicken breasts skin side up and put the skillet in the oven for about 12-15 more minutes, until the chicken is cooked through.
While that's cooking away, combine the white wine, lemon juice, and shallots in a medium pan and cook over medium-high heat for about five minutes (until a few tbsp of the liquid remain in the pan). If it reduces too much you can add another splash of wine or water.
Check out the PC citrus press I got for my bday! Heck ya, 24! P.S. - Those are not my hands, promise.
Add the cream, some salt, and some pepper and bring to a full boil. Remove from the heat and add the butter. Mmm, cream and butter, thankfully there are no calories on the weekends.
Stir it all together and add a little more salt!
Chicken with the shallot sauce - I think the pink shallots looked a little weird but got over it very quickly after I had my first bite!
I had it with some easy pesto roasted tomatoes and baked red potatoes. A very Sunday night dinner, if you ask me!