I chose to make this really easy recipe in the February issue of Real Simple. It's called Chicken with Broccoli Rabe, Apricots and Pine nuts. It has 6 ingredients and 3 directions. I figured I could handle that. SO glad I did!!!
It took all of 25 minutes to put onto the table. I feel kinda silly photographing my dinner, but I was so excited about it, I just had to share it with all of you! This is what blogging does. You make dinner and think, "HEY! This is good! Why, I think I'll share it with blogland!! I know they'll get excited with me!"
2 tsp. plus 1 Tbsp. Olive Oil
4 6-ounce boneless, skinless chicken breasts
kosher salt and black pepper
6 dried apricots, sliced
2 Tbsp pine nuts
2 cloves garlic, sliced
1 bunch broccoli rabe, trimmed
Heat 2 tsp. of the oil in a large skillet over medium heat. Season the chicken with 1/4 each salt and pepper and cook until the chicken is golden brown and cooked through, 7-8 minutes per side; transfer to plates.
SIDE NOTE: I used my George Forman grill instead. I don't have fancy pots and pans and I truly don't think 2 tsp. of olive oil will cook 4 chicken breasts without burning the crud out of your pan and chicken...
Meanwhile, heat the remaining tablespoon of oil in a second skillet over medium-high heat. Add the apricots, pine nuts, and garlic and cook, stirring, until the pine nuts and garlic are golden brown, 2-3 minutes; remove with a slotted spoon
SIDE NOTE: I didn't even bother to slice the apricots. And I don't own a slotted spoon, so it all got tossed into a small bowl.
Add the broccoli rabe, 1/4 cup water, amd 1/2 teaspoon salt to the second skillet and cook, covered, until the broccoli rabe is tender, 2-3 minutes; add the apricots, pine nuts, and garlic. Serve with the chicken.
YES, ANOTHER SIDE NOTE: I also don't see why I should wash two pans, so I just did the broccoli rabe in the same pan as the apricots.
I also threw a baked potato in the microwave and then on high in the oven and had that with dinner. YUM!