Skillet Chicken with White Wine Cranberry Glaze

I often have occasions where I stare into my pantry/fridge and I see a couple of different things and think, “Hm, I wonder if I could make this work together…”

Perhaps I just watch Chopped too much, but this dish was born out of that type of experience. I knew I had chicken in the fridge and dried cranberries in the pantry, so I got to thinking, “What if…” and thus, this dish was born. And boy, was it delicious.

DSC_7276

Bonus, I’ll also include a recipe at the bottom for that amazing spicy and sweet succotash you see with the chicken. šŸ˜‰

Preheat the oven to 350. Add a tablespoon of olive oil to a skillet and heat over medium-low. While the pan is heating, sprinkle both sides of two chicken breasts with salt, pepper, oregano, cilantro, and thyme, then add them to the pan.

DSC_7253

Let them cook for about 5 minutes, then flip and cook for an additional 5 minutes. While they are cooking, roughly chop about 1/4 cup of pecans and spread them out on a small baking sheet. Then dice 1/4 of an onion and mince 1 clove of garlic.

Once the chicken has browned on both sides, put it in a baking pan coated with non-stick cooking spray and allow to bake while you prep the sauce. (About 15 total minutes in the oven should do it.) You can also put the chopped pecans in the oven now – just remember to take them out after about 5 minutes.

In the same pan that you cooked the chicken (still over medium-low heat), add your diced onion and toss to coat in the remaining olive oil. Allow these to saute for a few minutes, then add the minced garlic and about 1/2 cup of dried cranberries.

DSC_7257

Toss to combine and allow to simmer for another two minutes or so, then add 1/2 cup dry white wine to the pan. Allow this to reduce down (3-5 minutes) and then add 2 tablespoons of mascarpone cheese and 1 tablespoon of butter. Stir this in until it melts, leave on the heat for one more minute, and then remove from the heat.

DSC_7261

Plate your chicken once it’s cooked through and top with the glaze and a handful of chopped pecans. Serve with the spicy-sweet succotash listed below!

DSC_7272

Recipes:

Skillet Chicken with White Wine Cranberry Glaze

Yield: 2 servings

Ingredients:

2 boneless skinless chicken breasts
1 tbsp olive oil
Salt, pepper, cilantro, oregano, thyme (to taste)
1/4 cup pecans, roughly chopped
1/4 onion, diced
1 clove garlic, minced
1/2 cup dried cranberries
1/2 cup dry white wine
2 tbsp mascarpone cheese
1 tbsp butter

Process:

1) Preheat oven to 350. Heat 1 tbsp of olive oil in a skillet over medium-low heat.

2) Sprinkle both sides of chicken with salt, pepper, cilantro, oregano, and thyme, then place in the heated oil. Cook for 5 minutes per side, then place in a baking dish coated with nonstick spray and bake for 15 minutes. Put the pecans on a small baking sheet and also put these in the oven – bake for 5 minutes.

3) In the same pan used for the chicken (still over medium-low heat) add the onions. Toss and saute for about 3 minutes, then add the garlic and cranberries. Saute for another 2 minutes or so, then add wine and allow to reduce for about 3-5 minutes.

4) Add the mascarpone and butter to the pan and stir until they’ve melted. Remove from the heat after an additional minute.

5) Plate chicken and top with glaze. Sprinkle with toasted pecans. Serve immediately.

Spicy-Sweet Succotash

Yield: 2 servings

Ingredients:

1 & 1/2 cups water
3/4 cup frozen corn
3/4 cup frozen lima beans
1/4 cup dried cranberries
2 tbsp butter
1 tbsp sugar
Salt, pepper, cilantro, cayenne, to taste

Process:

1) Add frozen corn and lima beans with water to a medium saucepan. Bring to a boil, then reduce to a simmer and cook for 7 minutes.

2) After the initial 7 minutes, add the cranberries to the water and cook for an additional minute or two.

3) Drain, then put the succotash back in the sauce pan over low heat and stir in butter, sugar, and spices. (The more cayenne you add, the spicier it will be. A safe bet to not be overwhelming is about 1/4 tsp.) Serve immediately.

Advertisements

Potato-Sausage Hash with Scrambled Eggs

Everyone always seems to have creative, interesting, different ideas for lunch and dinner and even dessert, but it seems like breakfast is often thought of with very little care, or just cast off and forgotten entirely. As evidenced by past posts like my Apple Cinnamon Pancakes and 4 Simple Breakfast Ideas, I’m determined to give breakfast the credit it’s due!

This dish is great for mornings when you’ve got some time for a hearty breakfast to share, but you’re tired of the sweetness of pancakes, waffles, or french toast. This one will keep you full for hours and is really easy to prepare!

Finished Text

Start by dicing a large red potato and coating a medium skillet in olive oil over medium-low heat. Add your potatoes to the heated pan, season with salt and pepper, and toss to coat. Keep tossing them every minute or so. Meanwhile you can dice up about 8 inches of a smoked sausage.

DSC_7216

Once your potatoes have started to brown, add your sausage and season with some additional salt and about 1/2 tsp of thyme and 1/4 tsp of garlic powder. Toss to combine and continue to let this simmer for another 3-5 minutes, tossing every minute or so. Meanwhile, dice up 1/4 of an onion and 1/4 of a green pepper.

DSC_7217

Once the sausage is beginning to brown, add your diced onion and pepper into the pan and season with 1/4 tsp of cumin and 1/4 tsp of cayenne. (If you don’t like your breakfast to have much spiciness, leave the cayenne out.) Toss to combine, cover, and let simmer for another 3-5 minutes.

DSC_7219

While this is simmering, prepare your eggs. There is a real art to getting scrambled eggs perfectly light and fluffy without being overdone, and I’m here to reveal that secret to you!

Start by cracking three eggs into a small bowl and adding only 3 tbsp of milk (or less!) along with a few dashes of salt and then whisking this together with a fork.

MAKE OR BREAK TIP: You don’t need any more than 1 tbsp of milk per egg that you’re scrambling, and you don’t need to whisk them to death. Just get the eggs so the yolks are nice and broken up and it’s fairly well combined, but don’t try to beat out every last trace of the whites of the eggs.

Heat a small skillet over low heat and melt about 1/2 tbsp of butter in it. Then, add your eggs and LEAVE THEM ALONE!

DSC_7220

Let this cook nice and slowly (about 1-2 minutes) over that low heat until you see that the egg is starting to cook through (the clear portions will be turning white). The top layer will still be pretty much uncooked at this point.

DSC_7221

Once this happens, crank your heat up to high and quickly move the eggs around the pan with a spatula until they are almost all the way cooked. They should still be a little wet when you turn off the heat!

DSC_7222

MAKE OR BREAK TIP: Leaving the eggs just slightly wet when you remove them from the heat prevents them from getting overdone. The residual heat within the eggs themselves and the still-hot pan will finish the cooking process for you in the time it takes to get them from the pan to the plate!

By now, your hash should be perfectly done. Take the lid off the skillet and give it a final toss to get it ready for the eggs.

DSC_7227

Remove your eggs from the pan and then top the hash with the scrambled eggs. Of course, if you’re splitting this dish, you’ll want to plate this separately. šŸ˜‰

DSC_7233

Full Recipe:

Potato-Sausage Breakfast Hash with Scrambled Eggs

Yield: 2 servings

Ingredients:

1 large red potato, diced
8 inches (about) of smoked sausage, diced
1/4 green pepper, diced
1/4 onion, diced
1 tbsp olive oil

Salt & pepper, to taste
1/2 tsp thyme
1/4 tsp garlic powder
1/4 tsp cumin
1/4 tsp cayenne

3 eggs
3 tbsp milk
1/2 tbsp butter

Process:

1) Heat olive oil in a medium skillet over medium-low heat, then add potatoes and season with salt and pepper. Toss to coat and let simmer for about 5 minutes, tossing occasionally.

2) After 5 minutes once the potatoes have begun to brown, add diced sausage and then season with thyme and garlic powder. Toss to coat and let simmer for another 3-5 minutes, tossing occasionally.

3) After 3-5 minutes once the sausage has begun to brown, add diced onion and pepper and then season with cumin and cayenne. Toss to combine and then cover and let simmer for another 3-5 minutes.

4) While this is simmering, crack 3 eggs into a small bowl and beat together with 3 tbsp milk and a few dashes of salt. Melt butter in a small skillet over low heat, then add eggs and allow to slowly cook for about 1-2 minutes.

5) Once you see the eggs beginning to cook through, turn the heat up to high and move them quickly around the pan with a spatula until they are almost cooked through, but still a little wet.

6) Remove the lid from your hash and give a final toss before plating on two dishes. Divide the eggs between the two dishes and then serve immediately.