Chicken Saute with Thyme, Lemon, and Chili

One of my favorite cookbooks (as pictured below) is full of simple and easy recipes. What's especially nice about the book is that it separates recipes based on seasonal fruits and vegetables. So, for example, during the summer season portion of the book, they'll share recipes using summer fruits and vegetables, and in the winter season, they'll share recipes using winter fruits and vegetables. In addition to the recipes, they give a few ideas for side dishes and desserts per season.

Continuing with the chicken dinner streak, I chose the recipe below because I had most of the ingredients already. In addition, I roasted some vegetables as a side dish.

Recipe (makes 2 servings):
2 tbsp      Olive Oil
3/4 lb       Chicken Breast Cutlets
1              Large Shallot, minced
2 tsp        Fresh Thyme, minced
1/2 - 1     Serrano Chile, minced
1/3 cup    Dry White Wine
2 tbsp      Fresh Lemon Juice
Coarse Kosher Salt and Freshly Ground Pepper

Ingredients

Yum!

1. In a large frying pan over medium heat, warm 1 tbsp of olive oil. Season the chicken cutlets with salt and pepper and add to the frying pan. Saute until cooked through, 2-3 minutes per side. Transfer chicken to 2 plates when finished cooking.

2. Add the remaining 1 tbsp of olive oil to the same frying pan, and then add the shallot, thyme, and chile. Saute until the shallot begins to soft, about 1 minute. Add the wine and lemon juice, boil, stirring up the browned bits on the pan bottom, until syrupy, about 1 minute. Remove the pan from the heat. Add any juices from the plate holding the chicken to the sauce and stir well. Taste and adjust the seasoning. Spoon the sauce over the chicken and serve right away. 

Roasted Vegetable Side Dish: 

Ingredients: Carrots, Parsnips, Red Potatoes, Cauliflower

1. Preheat oven to 400 degrees.

2. Marinate vegetables with whatever seasonings you like. I used kosher salt, pepper, garlic powder, and fresh rosemary. Toss in bowl so vegetables are evenly coated

3. Prepare a roasting pan. Grease the bottom of a pan, or line with parchment paper.

4. Arrange vegetables. Place vegetables in a single layer in pan.

5. Once oven is preheated, slide vegetables onto middle rack. Roast for 10 minutes, then stir vegetables. Roast for another 10 minutes, then stir vegetables. Roast for another 10 minutes. 

Delicious!