Tuesday, June 4, 2013

Welcome Home!

My parents are coming home from Italy! Now I can go back to posting recipes instead of pictures. Whoohoo!

I was tidying up at their place, getting the mail in order when I noticed that they had no food. They have been gone for a long time, so there are a couple things in the fridge, like garlic. And some bottled water. Of course, they aren't going to want to cook when they come home, so I thought I'd get them a little something.

When I get some one a little something, I mean food. So I got them groceries. Some milk and some eggs...and I made them some chicken so they don't have to cook on their first night back.

Welcome Home Chicken

2 large chicken breasts, thinly sliced
1 orange pepper, sliced thinly
1/2 a large onion, chopped
1 pkg mushrooms
3-6 tbsp Garlic Olive Oil
1 1/2 cups chicken broth
2 tbsp fresh oregano
Himalayan Pink Sea Salt, to taste
2-4 tbsp Red Pepper Bruschetta

Heat 2 tbsp of the oil in a large saute pan to medium heat. Add the chopped onions and let cook, stirring occasionally until they are almost fully caramelized, 20 minutes or so. Add the mushrooms a little salt and a little extra oil if the pan is looking dry. Saute them until they break down, about another 8-10 minutes. Add the peppers and the chicken and stir it all to combine. Add more olive oil to make sure that everything is well coated.

Bring the heat up to medium-high and add the chicken broth and the oregano and cover. Let simmer for about ten minutes. Stir and test how done the chicken is. This will depend on how thick your slices are. Stir in the Red Pepper Bruschetta (avaliable in store) and a little salt to taste.

Serve with fresh bread.

This recipe could be easily done with tofu subbed in for the chicken. Have fun with it!

Welcome Home Mom and Dad!

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