Easy and yummy chicken

When Dave and I were first married he always requested that I make chicken... a lot of chicken. He was so used to eating a lot of protein for his workouts...(chicken, brown rice and vegis) and me being a new wife (and cook) I gladly obliged him! I cooked so much chicken those first couple years we were married I think I made it every possible way you could. One of my favorite ways to make chicken is an easy saute with a simple pan sauce. It just takes a couple ingredients and you've got a spectacular dish! This recipe has been a staple in my kitchen for many years. My kids love it and it really takes no time at all to get it on the table. I usually serve it with a store bought boxed rice and some roasted root vegetables. It's a great fall and winter dish and it is easy and fast when you have soccer, ballet and gymnastics!! Here's how you do it!

Chicken with Orange Rosemary Sauce

2-3 chicken breast cut in half length-wise

1 C. flour

salt, pepper

2T. butter

1T. olive oil

Ingredients for pan sauce:

Measure following ingredients into a liquid measuring cup:

1/2 C. orange juice

1 t. dijon mustard

1/2 t. minced fresh rosemary

1 T. brown sugar

Place a 12 inch skillet on the stove. Add 2T. butter and 1 T. olive oil to skillet, turn heat to medium/low. Prepare your chicken breast by cutting length-wise. Salt and pepper both sides of your

chicken. Dredge your chicken in flour. Continue with each chicken breast until they are all coated in flour. A couple of minutes before sauteing turn heat to medium/high.

Before adding the chicken check to see if the pan is hot enough. The butter should be

turning brown and if you add a pinch of flour to the pan it should sizzle. When ready, cook the chicken,

turning once about 6-8 minutes total time. Transfer chicken to plate. Pour your sauce ingredients into hot pan. Boil until the

mixture reduces by half, about 5

minutes. Turn off heat and whisk in 1 T. butter to enrich the sauce, pour over chicken and serve.

Roasted Root Vegis

3 sweet potatoes

5 carrots

2 T. combination of fresh rosemary, parsley and thyme

salt and pepper to taste

2T. olive oil

1T. melted butter

1/8 C. maple syrup (not mrs. butterworth's, the REAL stuff!)

Place this into the oven when you start flouring the chicken for your saute.

Heat oven to 400 degrees. Cut sweet potato and carrots into chunks. Place into a roasting pan. Add olive oil, butter, salt, pepper and herbs. Mix to combine. Roast for 20 minutes. Add maple syrup and roast for 5 more minutes or until tender.

I hope you make and enjoy this easy chicken dish!!