“The best thing to hold onto in life is each other.” — Audrey Hepburn
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
We celebrated holding on to each other for 49 years last weekend when we celebrated our anniversary with our dear friends who share our same wedding anniversary. This will be a year to remember… we went to a live lakeside concert together at Crooners, each ordered and ate our meals in our own car, with occasional rain and lightning in the distance.
RECIPE OF THE WEEK
This week’s chicken recipe that I found online comes from simple baked chicken to serve with roasted potatoes and asparagus… also loved the butter sauce with the asparagus.
ROASTED CHICKEN BREAST with butter sauce
- 1 tablespoon brown sugar, packed
- 1 1/2 teaspoons paprika
- 1 teaspoon dried parsley or oregano
- 1 teaspoon salt or seasoned salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cracked black pepper
- 1 teaspoon chili powder
- 4 large chicken breasts
- 1 tablespoon olive oil
BUTTER SAUCE
- 3 tablespoon butter
- 2 cloves garlic
- 2 teaspoons fresh chopped parsley
Preheat oven to 425 degrees F.
Using a meat mallet, pound each chicken breast to .8 inch, all the same thickness.
Combine sugar, paprika, dried oregano or parsley, salt, powders, pepper and chili powder in a medium size bowl. Add chicken breasts and oil and mix to thoroughly coat each chicken breast with seasoning.
Line a baking pan with parchment paper and transfer chicken to the pan.
Bake for 16-18 minutes, or until internal temperature is 165 degrees F.
Meanwhile, make butter sauce. Remove chicken and serve with drizzled butter sauce.
