Chicken with Tomato Herb Pan Sauce & Garlic Rice Pilaf

This my friends was a STELLAR meal! I sat there eating it, thinking "this is just as good as something I'd get at a great restaurant". It was just phenomenal. Pretty sure the family liked it too, I came home after rushing off to a meeting and there were practically no left overs. The chicken is made crispy and delightfully flavorful by browning in a seasoned butter and the tangy, juicy tomatoes are then seared and sauteed in that same butter. Such a simple, perfect pairing.

Our accompanying side dish was this oven baked garlic rice pilaf. It looks pretty low key, but take a bite and wham-o! there's a garlic and lemon party in your mouth! The texture of the rice really did something for me too-light and fluffy, each rice kernel separate from all the others. Although it's cooking time is a bit much, as long as you do a little planning ahead it's relatively hands off. And then just go ahead and combine a piece of chicken, a tomato or two, and some rice on your fork and you've died and gone to heaven just like me. I wanted to lick the platter when all was said and done and I'm betting you will too.

Chicken with Tomato Herb Pan Sauce

{Slightly adapted from Annie's Eats. Note: In thinking about it, I like the idea of cutting the grape tomatoes in half before sauteeing, all the yummy juice will come out without the crushing step-just a thought}

Chicken:

2 chicken breasts, butterflied and halved or pounded and halved

salt and pepper

flour for dusting (1/2 a cup or so)

Sauce:

2 T salted butter, softened

2 cloves garlic, minced

1 1/2 t fresh oregano, minced (or 1/2 tsp dried)

1/2 t sweet paprika (i just use what's in my cupboard, don't know if it's sweet or not!)

salt and pepper

2 t olive oil

2 cups grape or cherry tomatoes (red is most common, but a combo of yellow and red would look fantastic)

1/3 cup dry white wine or chicken broth

1 T minced fresh parsley (again with the 1/2 tsp dried route)

Heat oven to 350 degrees. Season both sides of chicken with salt and pepper. Dredge in flour on both side, shaking off excess, set aside.

In small bowl, combine butter, garlic, oregano, paprika, salt and pepper to taste. In a large skillet over medium hight heat melt 1 T of the oregano butter with 2 t olive oil. When hot, brown chicken on both sides, just get a good brown crust going but don't cook through--it will dry out. Place browned and almost cooked chicken in oven proof baking dish and place in oven to finish off. Maybe 10 minutes tops.

Meanwhile, using same saute pan (so long as the bits are brown and not black-otherwise get a new pan) add tomatoes and cook, stirring occasionally, until the tomatoes begin to char and burst, about 5 minutes. Add the remaining butter mixture to pan. Crush the tomatoes slightly to release their juices and continue stirring until the butter is melted. Add the broth to the pan, scraping the bottom to loosen the browned bits. Cook for a minute more until well blended.

Transfer cooked chicken to individual serving plates or one large platter and top with the pan sauce. Sprinkle with parsley and serve.

Serves 4 adults.

Garlic Rice Pilaf

{After making this as is I think some slivered almonds would be a terrific addition.

Recipe source: Annie's Eats}

2 T butter

4 cloves garlic, minced or pressed

1 cup long-grain white rice

2 1/2 cups chicken broth, divided

1/2 t salt

1/2 t fresh ground black pepper

Squeeze of lemon juice (1/2 a lemon)

optional: slivered almonds

Preheat oven to 375 and set aside a casserole dish (9x13 is fine). In a medium saucepan or skillet, melt butter over med-high heat. Add the rice and garlic. Cook, stirring frequently until the rice is golden brown, 3-4 minutes. Stir in 1 cup of chicken broth and bring mixture to a boil. Pour into casserole dish, cover tightly with foil and bake for 25 minutes. Stir in remaining 1 1/2 cups of broth and slivered almonds if using, recover and continue baking for an additional 45 minutes. About 15 minutes before it's done, uncover again, squeeze lemon juice over the rice and give it a stir. Re-cover and finish cooking.

Serves 4

Fabulous Rice Pilaf

I like rice. I like flavorful rice. I like full-of-extra-flavorful things rice. This rice is exactly that. It was originally my great cook of a mother, Erin's, recipe but as I've made it I've changed/added just a few extra things that I think make it even better! And you're welcome to do the same. The great thing about it, is that it goes with just about anything i.e grilled chicken or kebabs, Sunday Chicken Bundles, pork roast or chops, etc. Such a versatile side dish that never disappoints.

Fabulous Rice Pilaf

{Original Recipe source: My Mom, Erin}

3 cups chicken broth + 1 cup water

1-2 chicken bouillon cubes

1/4 t garlic powder

2 cups jasmine rice

3 T olive oil

3/4 cup each finely chopped to approx. same size:

Red onion

Carrots

Celery

2 cloves garlic, finely minced

1 cup chopped tomatoes

1/4 to 1/2 cup cashew halves/pieces (can be with or without salt, we choose salted)

In large sauce pan on high heat start chicken broth, water, garlic powder, and bouillon boiling. When boiling stir in rice. Place lid on pot and turn heat down to super-low or off completely. Set timer for 20 minutes and DON'T remove lid till timer goes off!

Meanwhile, heat olive oil in medium skillet. Add garlic, onions, carrots, and celery. Saute for about 7 minutes till mostly soft, but not mushy.

When 20 minutes for rice is up, remove lid and stir. Combine rice and sauteed veggies in a large serving bowl. Mix well. Add chopped tomatoes and cashews, stir just a bit. Serve hot.

With added veggies, etc. makes about 5-6 cups worth.

Easy Peasy Baked Brown Rice

Talk about a staple of a side-dish! This baked brown rice has become one of my favorite ways, well in all honesty the ONLY way I cook brown rice. I was always irritated that brown rice #1 didn't taste as good as white rice and #2 took sooo much longer to cook. And then I found this recipe and haven't looked back. Although it does take a bit of planning ahead time-wise (not your typical 20 minute rice, more like 1 hr 15 min rice), it's such a no brainer with it's whopping 2 ingredients and slap it in the oven and move on to other things while it cooks away with no additional fuss from you easiness that the additional time is more than worth it. Plus just think of how much more wholesome brown rice is than white! We still eat plenty of both in our house. But I'm glad to have a recipe worth mixing things up a bit in the rice department Give this a try, you'll be glad you did!

Baked Brown Rice

{Recipe Source: Mel's Kitchen Cafe}

1 1/2 cups brown rice
2 1/2 cups chicken broth

Preheat the oven to 350 degrees. Lightly grease an 9X9-inch baking pan. (I use a 1 quart baking dish and think a 9X13 would probably work fine too) Place the rice in the prepared pan and pour in the liquid. Stir to equally distribute the rice. Cover tightly with a double layer of aluminum foil and bake for 1 hour and 10 minutes. Remove from the oven and let sit for five minutes before removing the aluminum foil and fluffing with a fork.