So begins the teaching semester, and so begins me not feeling like cooking, ever. Jereme is useless in the kitchen (sorry), and pasta gets old…in fact, after a long day of snow plowing, I’m eating ice cream. For dinner. So, anyways, I’ve been coming up with “how much crap can I throw in a pan in 15 minutes?” recipes. We had: two Omaha Steaks chicken breasts, a jar of sundried tomatoes, and a little bit of leftover half and half.
To start, cook a couple of thin-sliced chicken breasts with three large cloves of garlic (chopped) in olive oil in a large skillet. When the chicken is almost entirely cooked through, add about 1/4 cup of sundried tomatoes, including oil, as well as a pinch of oregano and basil. Simmer on low for about 5 minutes. Add about 1/2 cup of cream, stir until thick enough to coat spoon and a medium tan color (this is due to the slight carmelizing of the tomatoes). And…that’s it. These are super easy, and fantastic when topped with fresh parmesean and served with green beans sauteed in white wine. The whole thing takes about 15 mins.
On a side note– Omaha steaks are awesome. We got an ungodly ammount of meat (ribeyes, fillets, franks, hamburgers, chicken, porkchops), as well as stuffed potatoes and apple tarts, for about $50. No joke. The meat is top quality and perfectly portioned, and it all comes in at way less than we’d spend at Stop and Shop. Who’d have guessed?
Bon apetit! (I have no idea if I spelled that right…)