It's been a while since I have cracked open my La Bonne Femme Cookbook, but I have been looking forward to making some of these hearty, savory dishes!
I love having this online food diary. I have looked back at some of the things I have made throughout the past year. The ones I really like...I make again.
This is one, I will make again!
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| I flattened 4 boneless, skinless chicken breast halves and seasoned them with salt and pepper. I browned them over medium-heat heat with 1 Tbsp each of butter and olive oil for 3 minutes per side. |
I then transferred the chicken to my greased casserole dish.
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| I added onion and mushrooms to the same skillet and cooked them until the onions were tender. |
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| I added 1 minced garlic clove and cooked for 30 seconds (until fragrant). I added 1/2 cup of Pinot Grigio... |
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| ...and a 1/4 tsp of Herbs De Provence! |
I allowed all this to cook for about 1 minute more. I then added 3/4 cup of chicken broth and 1/2 cup of long grain white rice, and brought it to a boil.
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| I poured the rice mix over the chicken and made sure that the rice was completely submerged. |
I covered and let it bake at 375 degrees for 25 minutes.
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| I let it stand for 5 minutes after baking. |
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| I put the chicken on plates and then stirred 1/4 cup of Parmigiano- Reggiano cheese into the rice mixture. |
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| I placed the cheesy rice mix on top of the chicken and added a side of seasoned mix veggies. |
This was a hearty (but not heavy) meal. The Hubs and I really enjoyed this one!
Plus- dinner was one the table in less than 45 minutes!!!!
Happy La Bonne Femme Cooking Y'all!
Coming up: Blueberry Blintz Bake with Farmhouse Scramble...a great Valentines brunch!
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