Thursday, August 9, 2007

Mysti's Pink Chicken

Stove top - 60 minutes. Serves 4

Basically take about 4 boneless, skinless chicken breasts. Put the frozen breasts into your skillet (all of mine are non-stick). Take about a cup or so of raspberry walnut vinaigrette dressing and pour it over the the chicken. Then sprinkle about a teaspoon or two of Worcestershire sauce over it. Sometimes I've also cut up a few cloves of fresh garlic over them as well - especially in summer when I'm trying to prevent being eaten alive by skeeters.

Now - cover the skillet and turn it on low - I mean really low. Like 2 or 3 low. Then go read a book or break up a fight between your kids, or watch House Hunters, or whatever it is you enjoy doing. Check back every now and then and turn your chicken so the sauce coats the chicken well.

After about 45 minutes, I usually take a spatula and start breaking the chicken into smaller pieces, then stir it up so that even more chicken surface is covered with the raspberry walnut vinaigrette goodness.

The last 5 minutes (it rarely takes more than an hour to cook, but since you can go off and do other things, like change out of your work clothes, or fold that last loud of laundry, or read your new People magazine, it doesn't seem that long), I take the lid off the skillet, and let the chicken brown up a bit.

Serve over your favorite kind of rice, and voila! Pink Chicken. Too easy to even be called a recipe, but most kids will eat the tar outta it. Add a veggie or two and you've got a meal.

source: Living in Hicksville, TX

No comments:

Related Posts with Thumbnails