Lemon and Thyme Pan Chicken
1 small bag of baby red potatoes (around 12 oz.), halved
4 tablespoons olive oil, divided
4, 6 oz. boneless, skinless chicken breasts, pounded thin
2 full sprigs of fresh thyme
4 oz. gourmet mushrooms (anything but white button)
1 tablespoon thyme (fresh), chopped
1/4 cup whole milk
5 teaspoons all-purpose flour
1 3/4 cups chicken stock
8 slices of lemon, (thinly sliced)
8 oz. fresh green beans (or asparagus)
Salt and pepper
Preheat oven to 450 degrees.
Boil potatoes until tender, around 15 mins. Drain.
Season chicken breasts with salt and pepper.
In a large oven-proof skillet (cast iron would be great), heat 2 tablespoons of olive oil over medium heat. Add thyme sprigs to pan and place chicken on top. Cook 3-4 minutes per side or until browned.
Place pan in oven and bake for 10-12 minutes. Carefully remove pan and remove chicken from pan to rest on a plate. (Keep in mind the skillet handle will be very hot for the remaining of recipe).
Place skillet back over medium high heat, add remaining 2 tablespoons of olive oil and add potatoes (cut side down), mushrooms, green beans, and thyme. Cook 3-5 minutes or until brown, gently stirring once or twice to keep potatoes from sticking.
In a small bowl, whisk together milk, stock, and flour. Add to skillet, along with lemon. Simmer, stirring occasionally until sauce has thickened. Salt and pepper to taste then add chicken back to skillet. Cover, reduce heat, and cook for 3 more minutes to warn chicken back through.
Coconut Curry Mahi-Mahi
1 can unsweetened coconut milk
1 tablespoon lime juice
1 tablespoon Thai red curry paste
1 teaspoon sugar
4 teaspoons grated ginger
3 teaspoons minced garlic
1 teaspoon fish sauce
3 tablespoons chopped cilantro, divided
3 tablespoons chopped green onions, divided
4 mahi-mahi filets
Salt and pepper
4 cups cooked jasmine rice
Preheat oven to 400 degrees.
In a medium saucepan, add milk, lime juice, curry paste, sugar, ginger, garlic and fish sauce, and bring to a boil. Reduce to a simmer and cook for 10 minutes.
Remove from heat and stir in 2 tablespoons each of green onions and cilantro.
Place fish filets on a baking sheet lined with parchment paper or greased tin foil. Sprinkle with salt and pepper.
Separate around 1/4 cup of the sauce and brush on to the mahi-mahi.
Bake for 20 mins.
Serve with rice, the remaining sauce, and sprinkle with remaining cilantro and green onions.
Amy Poore is a Tuscaloosa mom, a wife, and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at pooreamy.com.