My dietary intake has been horrendous, lately. Not with food that tastes horrible, but with amazing food that is horrible for the waistline. Friday I skipped eating altogether until about mid-afternoon at Maggiano’s, where I attended a ‘ladies lunch’. A handful of ladies got together to celebrate the upcoming birth of a co-worker’s first child. The idea of waiting was brilliance on my end, as we ate ‘family style’. This is when the platter can be almost empty and PRESTO! CHANGO! Another shiny, new platter arrives full of the same delicious food. This is my style of eating. Later that night I needed a snack of sorts so I nuked a hot dog. Very healthy, I know. At least it was Nathan’s.
Saturday we went out to the mountains and rather than cook or picnic, we bought pizza and calzones. They were unbelievable. For Sunday I had this chicken dinner planned, but Mr. Cheese asked me to the movies – spur of the moment. Initial panic sets in. “What about dinner?” I ask him. We decide to figure it out later. The movie got out pretty late so after a bucket and a big mac’s worth of popcorn, I ended up nuking a hot dog. Yes, it was Nathan’s, but that’s not the point. So you see, my diet has been less than healthy as of late.
Last night I tried out a recipe from one of the gazillion cookbooks I have. They’re on the shelf, might as well breeze through them, right? I modified it just a bit and threw in the spinach and tomatoes for kicks. A perfectly delicious, healthy meal. Adapted from the New California Cook.
Chicken with Garlic & Lime
1 Tablespoon unsalted butter
- 1 Tablespoon olive oil
- 4 skinless, boneless chicken breasts, cut in half
- 2 whole heads of garlic, cloves separated but unpeeled
- 1/3 cup fresh lime juice
- 2 cups chicken stock
- ¼ cup heavy whipping cream
- salt & pepper, to taste
- 4 cups fresh spinach leaves
- 1 Tablespoon olive oil
- 1 Tablespoon sun-dried tomatoes
How to Make It!
Melt the butter with the olive oil in a skillet over medium heat and brown the chicken breasts for about 5 minutes on each side. Remove and set aside. Add the garlic to the pan and brown for about 4-5 minutes (the peels will come out later, during straining). Add the lime juice and chicken stock and deglaze the pan (scrape up any cooked bits from the pan). Bring to a boil then reduce heat to a simmer, cover and let cook for about 15 to 20 minutes until the garlic is cooked and tender.
Put the garlic mixture in a blender and puree. Strain through a sieve to remove the skins, the return the liquid to the pan. Add the cream and the chicken to the pan, keeping the heat at about medium. Cook for about 5 minutes or so, until the chicken is cooked through. Taste and add salt and pepper, as needed.
While the chicken is cooking, heat some olive oil in a sauté pan over medium-high heat, then add the spinach. Cook for about 8-10 minutes, then add the sun-dried tomatoes and cook just until heated. Add salt to taste. Plate spinach, top with chicken and drizzle sauce on top. Sprinkle with fresh parsley. Serves 2.
TIP: We had enough chicken left over to make chicken salad. Cut it up, mix it with mayo, walnuts and celery for a limey-garlic chicken salad.