Especially as the days warm up and the sun stays out longer, cooking at home can become a real challenge. A post-work run or drinks on a patio call your name, and by the time you get home, you're famished.
These are the nights I try to cook something pretty simple - rustic, no crazy preparations or cooking methods, but still leaps and bounds above the majority of what you might stop and grab when you make it home kind of late.
Quick Weeknight Chicken Dinner
- 1 boneless, skinless chicken thigh, pounded to 1/4-in. thickness
- 4 cherry tomatoes, halved
- 4 kalamata olives, sliced
- 3 slices of onion
- 1/2 c. sliced/chopped mixed greens
- 1 garlic clove, minced
- 1 tsp. dried basil
- 1 tsp. Dijon mustard
- 1 T. red wine vinegar
- splash white wine
- olive oil
- 1 T. chopped parsley (basil would have been better, but my store was out)
Whisk together the mustard and vinegar. Slowly drizzle in 1 T. of olive oil. Season with salt and pepper and set aside.
Heat 1 T. of olive oil in a pan. Season the chicken with salt and pepper and add it to the pan. Cook it for 4-5 minutes on each side. Remove the chicken and set aside.
Add the onion to the pan and let it soften for 2-3 minutes. Add in the garlic and basil and stir for a minute. Add the wine, olives and tomatoes to the pan. Simmer until the wine reduces - about 3-4 minutes.
Toss the greens in the vinaigrette and put them on a plate. Top with the chicken. Spoon the vegetables and sauce over the chicken and garnish with the parsley.