All the credit for this simple, delicious supper has to go to my new fiancé. He knows his way around the kitchen and took over last night while I was getting my yoga on. The thyme in this dish will make your kitchen smell amazing and I bet that you will eat every bite and wish you cooked extra for a sandwich the next day!
To buy:
- 3 chicken breasts
- salt and pepper
- 3 tablespoons butter
- 9 thyme sprigs
- 3 garlic cloves, minced
- 2 yellow squash, cut into rounds
- 1 red pepper, thickly chopped
- olive oil
Thyme Chicken with Squash and Peppers: (serves 3)
chicken:
- heat a heavy skillet over medium heat
- season both sides of the chicken with salt and pepper
- add a tablespoon of butter to heated skillet
- add 2 garlic cloves to butter
- add chicken, cook 6 to 8 minutes or until golden brown
- flip chicken; add a tablespoon or two of butter to the top of the chicken and toss some thyme sprigs into the pan
- as butter melts, spoon over chicken, cooking until chicken is done all the way through
roasted squash and peppers:
- toss vegetables with a few thyme sprigs, a tablespoon or two of olive oil, salt and pepper and 1 garlic clove
- spread on a cookie pan and roast for 10-15 min depending on the size of your vegetables
 |
 |
