Ok. I’ve got to admit. Adulting is hard. Like, why the EFF did I ever want to rush this?! hard. To me, one of the hardest parts is having to think about EVERYTHING. This includes food. My beloved, precious, I-can’t-live-without-you food. Seriously, we would die without food. So one of my (many) adulting struggles has been planning our meals. Thoroughly. Not just, “oh! let’s make this wonderful looking recipe” planning. This is also means getting out of the shell that’s our home, driving to the grocery store, and buying ingredients planning. And the one that gets me the most….getting the meat/chicken/frozen items out of the freezer to defrost planning. Dear Baby Jesus! This is what I forget the most!
Granted, I am quite forgetful on the natural and it’s something I’ve been working on and slowly but surely mastering. The humorous part is that even when I do remember to take out the frozen protein nd cautiously leave the defrosting to happen inside the refrigerator, when it’s time to start cooking the damn thing is still frozen. Yes. “Leave it outside to defrost!” is what you’re thinking. I know I should! But the tiny germaphobic part of me won’t let me do that. Nope nope nope.
Anyways…back to the main topic of this post. One night I get home and lo and behold we only have the recipe picking and ingredients buying part of the ‘planning’ done. The defrost and cook parts are still not done. Duh. Of course. So out of plan not having a plan, I came up with this easy chicken breast recipe.
Thankfully, I already know that thin one serving chicken breasts from Purdue defrost REAL fast. So I grab two or four (four) and stick them in warm-to-hot water and leave them in a water filled bowl. DEFROST my dears!
Easy Chicken Breast Recipe
While the breasts of chicken defrost, get busy doing other things. Chop chop them onions and them garlic cloves.
Wait. I haven’t given you the ingredients or what in the world we are doing here yet have I? Sorry. Here ya go!
- 3-4 (x ounce) chicken breasts
- 1/2 a large lemon
- 3/4 of one large onion, finely chopped
- 2 teaspoons of plain yellow mustard (if you try it with any other type of mustard, let me know!)
- 1 tablespoon rice vinegar
- 1/2 a sour orange
- Herbs de provence (to your liking)
- Basil (to your liking)
- Salt (to your liking…can also be skipped if you’re watching your salt intake)
- Pepper (to your liking)
*Disclaimer: When it comes to spices and herbs, I kinda go with whatever in the pantry catches my eye. This particular mix worked out and I wrote it down (photographed them) to share with you!
Once the chicken is defrosted, mix all the ingredients and marinate the chicken. Let the chicken marinate for at least 15 minutes. In the meantime, prepare the sides or tend to other household matters. You can also just watch a quick youtube video on kittens crab walking. Sides I tend to use when I cook this chicken because they’re (a) easy and (b) quick to make are rice (brown jasmine if you want specifics) and mixed veggies. I prepare the rice while I let the chicken marinate.
Once a minimum of 15 minutes of marination are done, I spray the skillet with olive oil and heat up at mid-medium heat (scale of 1-9, a 4 to 5 is fine). I’ve noticed that the marinade makes a nice little broth while the chicken is cooking and helps in preventing a dry chicken. Flip the chicken once the side has a bit of color to it and continue to do this until it has browned. Remember to check the internal temperature to make sure it is properly cooked.
If it happens that the ‘broth’ is all evaporated and the skillet is heating up too much, lower the heat and add a few spoons of water to allow the chicken to continue cooking. This always does the trick when the chicken isn’t done cooking but is browning faster.
As you can see, there are my rice and veggies side. Veggies I boil for about 3-4 minutes with coconut oil and then put some herbs de provence on top because plain veggies are…well…plain!
I tried this recipe again with flank steak just to test it out on something that isn’t chicken. The boyfriend gave it a firm ‘no’ and said “chicken is ok. But I don’t like mustard on my steak”. Alrighty then! I’m still hoping to one day surprise him with the a mustard based marinade on a steak. But like I’ve chosen to no longer eat cow meat, it might be a while before it happens.
One final thing, don’t discard or not give mustard a try. If used wisely, it can give a dish a very nice pop. My wise grandma uses it a BUNCH and people who don’t even care for mustard can’t have enough of her dishes. It’s from her where I get this mustard craze. Of course, it has to be used wisely. Too much mustard can overpower all the other seasonings and won’t be tasteful for all but those that like mustard (points finger at self).
If you try this recipe out, change it up, and/or have comments on it, let me know! I’d LOVE to hear about it. I’m still a newbie at this myself!