Sage and Thyme Marinated Chicken Breasts Recipe

We love chicken! I don’t think there’s a way I ever cook chicken that my kids don’t clamor for more. This is one of the easiest ways to add lots of flavor and make chicken into something a little different from the everyday (not that regular ol’ chicken isn’t wonderful).

I am really looking forward to trying them on the grill, once we get one. Soon!

 

4 chicken breasts
1 1/2 tablespoons olive oil
1/2 teaspoon thyme
2 tablespoons chives, snipped
1 1/2 teaspoon parsley chopped
1/2 teaspoon rubbed sage
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 1/2 teaspooon salt
1  teaspoon sugar
(Optional) 3/4 cup white wine or chicken broth

Either slice the chicken breasts in half, making two thin pieces out of each, or pound them thin.

2. In a large zip-top bag, mix the 1½  tablespoons olive oil, thyme, chives, parsley, sage, cayenne, salt, pepper, and sugar.  Add the chicken and mush around with your hands to cover all the pieces.  Set aside to marinate for 30 minutes.

3. Dry the chicken off with paper towels. Heat a frying pan over medium heat. Spray with nonstick spray and put the chicken in. Do this in batches if you have a smaller frying pan. After the chicken browns on one side, turn it and let it brown on the other. Don’t overcook – the chicken should be thin enough to cook through by the time it’s brown on both sides.

4. (Optional) Remove the chicken breasts to a plate and cover with foil to keep warm.  Add the white wine or chicken broth to the pan and use a spatula to pick up all the brown bits. Let the sauce simmer until reduced to a syrupy consistency. Spoon over the chicken.

Servings: 4

Nutrition Facts (without the pan sauce)
Nutrition (per serving): 311 calories, 72 calories from fat, 8.1g total fat, 136.9mg cholesterol, 1026.1mg sodium, 617mg potassium, 1.5g carbohydrates, <1g fiber, 1.1g sugar, 54.6g protein.

If you’re curious about those side dishes in the picture, they are Cucumber, Onion and Dill Salad (we call it Primordial Ooze Salad, after a sauce I make for salmon), and Low-Calorie Smashed Potatoes. I’ll be putting those recipes up soon.

 

How to Comfort a Child with a Hurt Mouth

Since they were little, when any of my kids bump their mouths, or have a sore lip, instead of giving them an ice pack, I’ll hand them a popsicle. They get distracted from their pain by the sweetness, and they are more likely to keep ice on for longer when it’s flavored! (And bonus if it’s red – if they have any bleeding, they won’t notice the blood — and we all know that kids will start crying anew if they see blood!).

 

When we have them, we like to use our own frozen pops that we make with fruit and juice — then they are getting some vitamins and fiber with their treat.  But when we don’t, a pre-made popsicle will suffice.

I even still use this trick with my 15 year-old daughter, when she eats something particularly crunchy and cuts up her mouth.

 

Chicken Tortilla Soup Recipe

For the most part, when I think of hot soup, I think of the winter and fall. But when I see all the beautiful vegetables in the produce section, I can’t help but think of chicken tortilla soup. And the heat (spicy-heat, not hot-heat) really does make you feel cooler.

In the winter, I frequently use canned tomatoes in soups, but this time of year, the tomatoes start looking better and better at the store. The farmer’s market near me opens in a week, and I’m sure those will be even better. Using fresh in this soup keeps it tasting summery.

2 corn tortillas
Nonstick spray
1 32-oz. box of non-fat chicken broth
2 chicken breasts, cooked and chopped
1 onion, chopped
1 jalapeno, sliced
2 tomatoes, seeded and chopped
2 cups corn kernals (frozen, canned, or fresh)
1/2 tsp garlic powder
1/2 tsp cumin
1 avocado
Juice of 1 lime
1/3 cup cilantro, chopped

Slice the corn tortillas into strips. Heat a small skillet over medium heat and spray with nonstick spray. Add the tortilla strips in batches, stirring gently until crispy. Set aside.

In a large saucepan, bring the broth to a simmer and add the chicken, onion, jalapeno, tomatoes, corn, garlic powder, and cumin. Simmer for about 10 minutes.

Meanwhile, peel and chop the avocado and toss with the lime juice.

Ladle the soup into bowls and top each serving with a few of the corn tortilla strips, a spoonful of the avocado, and a bit of the cilantro.

Servings: 8

Nutrition Facts
Nutrition (per serving): 168 calories, 41 calories from fat, 4.9g total fat, 34.2mg cholesterol, 609.2mg sodium, 524.4mg potassium, 16.2g carbohydrates, 3.6g fiber, 3.2g sugar, 16.7g protein.

I love this soup. So did my kids, except the one who hates all soup and all tomatoes on principle. He had a quesadilla.