The Recipes

Quick Weeknight Chicken Dinner

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.

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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

- salt

- pepper

- 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.