I promised once we returned from vacation I'd get back on track and start showing off in the kitchen again; however, with my alter ego out of town a 3 course meal was simply out of the question not that we have many of those anyway.
Last night's dinner took all of 15 minutes to prepare which makes it a perfect Dinner for One meal. You know the kind, don't you - one plate, one fork, one pan, one glass of wine and one television. In this case it's chicken tenders, coated in herbs and garlic and sauteed quickly in a hot pan. Once the chicken was nicely colored, I deglazed the pan with a little dry vermouth, added some pearl tomatoes, a smidge of sun dried tomatoes and served the whole thing on top of a dollop of "creamy polenta with spinach and carrots" courtesy of Trader Joe's freezer. Course I had to add some green peas just because the Big Guy's not here so I could. When he sees this he's liable to have the shivers.
I know you're likely thinking "why didn't she cook the polenta from scratch" but to be honest, I may have considered it if I hadn't seen TJ's version during yesterday's shopping trip. I'm all about taking advantage of convenience foods and in my opinion, TJ's freezer is one of the better sources of them and no they don't pay me to say so, although they could and I'd gladly accept.
Just so you know, you'll be seeing more "cheap chicken" meals in the next couple of days. I don't know about you, but I never get tired of the cluck and Sprouts had chicken tenders on for $2.99 a pound. You see I'm already saving for next year's vacation!
Chicken in Wine Sauce (an original from JBug’s Kitchen)
2 chicken tenders
Italian seasoning, garlic powder, dried basil salt and pepper
1 tablespoon flour
1 tablespoon olive oil
1 tablespoon butter
1/4 cup dry vermouth
1/2 cup mini pearl tomatoes
2 tablespoons sun dried tomatoes
Rinse and dry chicken tenders. Sprinkle liberally with herbs, spices and salt and pepper. Dredge in flour and shake off excess. Heat a small sauté pan over medium high heat and add olive oil and butter. When butter has melted add chicken tenders and cook for 2 minutes a side, or until well browned. Add pearl and sun dried tomatoes. Cook for 1 more minute, then add dry vermouth. Stir and allow to cook for 1 more minute to reduce sauce. Plate chicken and pour sauce and tomatoes over top. Serves 1 (may be doubled or tripled as necessary) Download Chicken in Wine Sauce