First of all, I seriously have every intention of posting some beef recipes just as soon as our local stores have reasonable prices! I can't quite psych myself up to spend $3/lb for regular ground beef...not even ground chuck! Even chuck roast has been $4-ish a pound...RIDICULOUS! Chicken happens to be the only thing on sale these days and I have to stick to my budget! I am so very proud to announce that my husband got straight A's this semester, so this was our celebratory meal in his honor :) Now, we just have to wait another few weeks to find out if he gets accepted into nursing school to start this Fall. If he receives an acceptance letter, I'm most definitely splurging on some good steaks!!! I also will remain on the hunt for quick weeknight meal ideas, because I'm hoping to work a ton to sock away money for next semester--if anyone has any ideas, please do share!
As for this recipe, I found it to be very simple to prepare and was a huge hit with my family. My husband polished off his plate and I think he took the leftovers for work today and my son requested seconds the night I prepared it. I followed the basic recipe on allrecipes.com, but tweaked it a bit. Would definitely make it the very same way next time! If you enjoy garlic and Italian-style food, this recipe will be right up your alley! (Oh, and did I mention that from start to finish, it took all of 25 minutes?!?)
1/2 cup butter or margarine (1 stick) 1/3 cup olive oil 1 teaspoon dried parsley 1 teaspoon dried oregano 6 cloves garlic, minced 1 teaspoon sea salt 1 1/2 tablespoons lemon juice 1/4 cup white wine 1 1/2 pounds chicken tenderloins (I happened to use these, because they were on sale for the same price as the boneless, skinless chicken breasts, but you could actually just use the boneless, skinless chicken breasts and cut them into 1 inch wide strips)
In a large skillet, heat the butter or margarine and oil over medium high heat, until the butter/margarine melts. Add the parsley, oregano, garlic and salt and mix together in the skillet. Stir in lemon juice and white wine.
Add the chicken and saute for about 3-4 minutes or until chicken turns white on the outside. Lower the heat and cook for about 10 to 15 minutes or until chicken is cooked through and the juices run clear. (Watch the chicken carefully...mine was done in closer to 10 minutes). ***Also, you may have to add additional butter/margarine, while the chicken is cooking--I added an extra 1/2 stick***
Serve over pasta or rice. I used one pound of thin spaghetti, because I didn't have any angel hair on hand--this was more than enough for my family of 4.
If you were to look up the word "picky" in the dictionary, you would see a picture of my husband off to the left. Growing up, I was exposed to all sorts of different foods and encouraged to experiment with different flavors, but after meeting my husband, I somewhat locked myself into an eight to ten meal rotation and was reluctant to deviate. I have since given birth to two of the least picky eaters on the face of the Earth, thus inspiring me to transform my cooking style. I know many people, like myself, lead such hectic lives, so I strive to find recipes that are quick and easy--especially those that you can whip up with ingredients that you ordinarily have on hand!
A bit about me...I married my husband, Marcus, on June 1, 2003 and we welcomed our son Jacob on March 22, 2005. Our daughter, Madeline, was born on March 1, 2008. I stay home with the kids for the most part, but also work occasional shifts as a registered nurse at a local hospital. I truly hope you enjoy my blog. A special "thank you" to my sister, Sarah, for giving me the idea! Her creativity is hard to live up to, but I'm a very determined person and hope to make her proud :)