Last night, we were on a tight schedule. Joe had to catch a flight and I needed to put dinner on the table ASAP. Added challenge? I had planned on eating chicken by myself and Joe's not a big fan of chicken.
Since Joe finds chicken to be bland and dry, I was determined to put together something a) fast b) tasty c) moist.
Here's what I did:
I pounded out two boneless, skinless chicken breasts and breaded them in a mix of flour and garlic powder. In the meantime, I heated a non-stick skillet with about 1 tablespoon of butter in it. Drop in the chicken, cook it up. Maybe seven minutes.
Next, I poured in about one cup of cheap Chardonnay (I believe it was Vendage). Once it had reduced by about half, I added a can of Rotel, complete with the juice.
Oh, Rotel, how do I love thee? Let me count the ways! I am totally going to post a love letter to Rotel in the near future.
Once most of the liquid, but not all, had simmered off (ten minutes?), I dropped the chicken breasts and remaining tomatoes/chilis on a plate.
Served with a side of spinach salad, it met all three of my requirements. We also drank a bit of the cheap Vendage Chardonnay along with the meal. Joe enjoyed it and didn't even complain about eating chicken. My only disappointment was that there were no leftovers to bring for lunch the next day.
Quick, simple, yummy chicken. Score!