This week has been to start of the vortex that will start to transpire the next few month at work. (I manage a catering business so holiday season is pure madness!) We have a joke at work that when our mini bat cookies fly out the door at the retail stores during Halloween, that all hell is about to break loose! So this week has been a week the calm before the store but hectic getting employees in line to do the work of flood. It was a week of quick dinners, but with big flavor and minimal preparation.
The best way to prepare quick meals is to have the right ingredients on hand to pull it out and whip it up! I always have cherry tomatoes on my counter, kale in my fridge and pecans in the cabinet. Chicken is always in the freezer.
Pecan Kale Salad
Kale, Stems Removed & Chopped
Raw Pecans
Raw Coconut Vinegar
Extra Virgin Olive Oil
Himalayan Pink Sea Salt (to taste)
Black Pepper (to taste)
Remove stems from Kale and chop. Add raw pecans and drizzle EVOO and a splash of Raw Coconut Vinegar. Season with Pink Himalayan Sea Salt and freshly cracked Black Pepper.
Herbs de Provence Chicken
2 Chicken Breasts (butterflied)
1 Tbsp Butter (grassfed - I prefer Kerrygold from Ireland)
1 Tbsp Extra Virgin Olive Oil
3 Garlic Cloves, Sliced
1 Cup Cherry Tomatoes, Sliced in Half
1 Tbsp Herbs de Provence Seasoning (I make my own with Himalayan Pink Sea Salt)
1/4 Cup Port Wine
In a large cast iron skillet, add butter and olive oil. When butter starts to stop bubbling add garlic and cook until light golden brown. Remove garlic with slotted spoon and set aside.
Add Chicken Breasts seasoned on each side with Himalayan Pink Sea Salt and Black Pepper. Cook on each side 2-3 minutes until golden brown.
Remove Chicken Breasts and add Herbs de Provence seasoning, browned Garlic and Cherry Tomatoes. Toss around for approximately 1 minute. Add Chicken back in and add the Port Wine. (Be careful to move off the heat when adding the wine so it doesn't flair up on you).
Turn on a low simmer and cover; cooking approximately 10 minutes.
To serve:
Remove chicken from skillet and spoon tomato sauce over chicken. Serve with Pecan Kale Salad.
