The asparagus is so tasty this time of year that we tend to use it often. Here the chicken has been sliced thin spiced with salt and pepper. I pan-fried the chicken and then grilled it with Tillamook cheese on a thick slice of bread from Pearl Bakery. A dollop of salsa and the sautéed asparagus finished it off.
In contrast, the dish below has multiple steps. First oil the baking sheet, lay out potato wedges and pour melted butter over them. After sprinkling with salt and pepper, bake in a 400 degree oven. Secondly, the chicken breasts were sliced to a 1/4″ thinness and lightly browned in an oven proof pot. I set them aside and browned leeks and onions in the same pot. Add the chicken back to the pot and tuck it away in the oven to finish up with the potatoes. When everything was done, I served the veggies on the plates and kept them warm in the oven for just a moment while I added a little red wine and some cherry preserves to the pan drippings. Once the heated sauce coats the back of the spoon, strain it with a sieve. I poured it over each of the plates just before serving them.
Marinate bite sized chicken pieces overnight in a bit of salt and pepper mixed with herbs de Provence. An hour before dinner, start with a pan full of veggies. This time I used leeks, carrots and white onions. Also start a pot of water boiling for spaghetti noodles. After lightly sauteing the vegetables, I set them aside and sautéed the chicken in the same pan. Once the noodles were done, I strained them and poured them into a large bowl. Add the chicken and veggies and cover the bowl. In the warm skillet, add chopped garlic, butter, white wine. Saute until the garlic is golden, butter melted, and wine mellowed. At the last moment grate some fresh Parmesan cheese over the mixture. Pour this sauce over the noodle mix, stirring to coat.
A simple breakfast: Dave’s killer bread toasted with seedless blackberry jam and strawberry slices. A handful of dates, dried blueberries, almonds, and raisins finish it off.