Chicken and Veggies in White Wine Base
I was at a friend’s house last night listening to her boyfriend complain that her cooking is too bland for him to eat. I thought to myself, ugh, if my food was bland, I would want a burger and fries too. It made me realize that she isn’t using my website suggestions, so shame on her. JZ FITNESS approved cooking is so delish, that anyone would love my cooking. And, it isn’t hard to do, so why isn’t she and the world using my site daily? Can you answer this because I cannot?
So, I had some white wine from when my sister came over a couple of weeks ago and it was an open bottle just chillin’ out in the fridge. I am not a wine drinker so it was just sittin’ there. And so, instead of tossing it, I decided to toss it into my chicken dish last night and dang, did that dish have some good flavor. I was very impressed with myself. But then again, it doesn’t take much-Ha!
This dish is a must share for all you busy peeps out there who claim to have no time to take care of yourself (which is a whole different conversation). This dish took minutes to make. I kid you not. It was an on the fly dish that needed to be made amongst the madness (well happiness I should say) of my day. And, with the holidays coming up, this is an excellent dish to have at your fingertips as part of the meal.
What to get:
Organic chicken breasts
White wine (I used Riesling)
Butter (please don’t tell my rabbi)
Fresh crushed garlic (you can also just buy the jar of it)
VEGGIES: broccoli, organic carrots, crimini mushrooms: Just use it all when prepping the dish. (bag of carrots, a whole head of broccoli and a whole container of mushrooms that is)
What to do:
Have 2 deep pans ready to go on your stove top. First start off getting the chicken breast prepped. I like to flatten out the chicken by cutting it open and thinning out the pieces. I then cut the chicken into strips once it was flat. In the first pan, I layered the pan with 1 tbsp of butter in a white wine base (I just poured wine in so don’t ask me how much!) Then, once the pan is warmed up (do not go too high on the flame because you will burn everything), then add the crushed garlic to the dish. Let that simmer for 2 minutes. Then put the chicken in. Let it cook evenly on each side for about a minute each side and alternate between sides for about 6 minutes or until the chicken is cut all the way through. If you are a freak like me, cut the chicken through the middle to ensure ZERO pink, because that is just nasty. If you see no pink and only white, then it is done!
In the second pan, put in some more white wine (you shouldn’t drive just in case you are a lightweight with this idea) and add the garlic. Put all the veggies in and then once the veggies are mostly cooked, add some Tajin in there. Stir the veggie consistently.
Once all is said and done, take enough chicken to be the size of your palm and add about 2 cups of veggies to your plate. That is a perfectly balanced meal. If you need to add a dash of healthy fat to this dish, simply cut up an avocado and slice it over the chicken. Enjoy and be sure to sign up for my newsletter on the HOME page to ensure continuous tips on how to be and feel amazing forever!