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Tomorrow, Tomorrow

January 20, 2012

We’re almost there, folks. Friday is on the horizon. Those short weeks always sneak up on you and manage to feel extra long, am I right? I didn’t go to the gym. I ate a lamb pie that I’m pretty sure had an entire lamb in it, and I’m wearing whitening strips as a last-ditch effort to appear pulled together this weekend.

The weekend is stacked with birthday events, events that I am not prepared to attend given my lack of funds, but I did get some good news at work this week, so you know what? I’m ok with having just watched two hours of Jersey Shore and hiding my arms in long-sleeved dresses for the next two days.

You know why? Because it’s the weekend. There’s no better time to make yourself go for a jog, because you don’t have to sacrifice tv or sleep to do it, or experiment in the kitchen with recipes you’ve been drooling over all week. (I do have a brunch penciled in for Sunday with some work friends that I’m planning to prepare a tasty treat for, so stay tuned.)

In the meantime, feast your eyes on my complete disregard for vegetables since the new year.

Wait, what am I talking about, that’s romaine right there! I swiped this recipe from Cooking Light and it really was an ideal item to have in the fridge all week. It was perfect with a side salad or sweet potato for dinner, and make my lunchtime salad savory and substantial. It’s also a cinch to whip up.

Ingredients

  • 2 teaspoons olive oil
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1/4 cup fat-free, lower-sodium chicken broth
  • 1/4 cup maple syrup
  • 2 teaspoons chopped fresh thyme
  • 2 medium garlic cloves, thinly sliced
  • 1 tablespoon cider vinegar
  • 1 tablespoon stone-ground mustard

Preparation

1. Preheat oven to 400°.

2. Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with pepper and salt. Add chicken to pan; sauté 2 minutes on each side or until browned. Remove chicken from pan. Add broth, syrup, thyme, and garlic to pan; bring to a boil, scraping pan to loosen browned bits. Cook 2 minutes, stirring frequently. Add vinegar and mustard; cook for 1 minute, stirring constantly. Return chicken to pan, and spoon mustard mixture over chicken. Bake at 400° for 10 minutes or until the chicken is done. Remove chicken from pan; let stand 5 minutes. Place pan over medium heat; cook mustard mixture 2 minutes or until liquid is syrupy, stirring frequently. Serve with chicken.

I substituted some BBQ Maple glaze that we had in the fridge from Stonewall Kitchen, and it gave it a slight smoky taste, which was a nice touch.

I know there are some good meals in my future, namely at two restaurants I’ve heard about but have yet to taste test myself, so off to bed so I can wake up tomorrow and get started on them.

I’m also going to try to wake up a bit early for a brief morning run. Gotta start somewhere!

Now I’m curling up to some 30 Rock until bedtime, night!

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