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Easy Healthy Meals Idea For Pregnants & Moms

Garlic Butter Chicken

INGREDIENTS

  •  3 tablespoons olive oil
  •  1 1/2 pounds boneless skinless chicken breasts, pounded to an even thickness (4 average-sized breasts)
  •  1 to 2 teaspoons 21 Salute Seasoning or poultry seasoning
  •  1 teaspoon kosher salt, or to taste
  •  1 teaspoon freshly ground black pepper, or to taste
  •  1/2 cup white wine* or chicken broth, or as necessary
  •  3 tablespoons unsalted butter, or more if you want extra sauce
  •  1 tablespoon garlic, finely minced; or to taste
  •  2 teaspoons fresh parsley, optional for garnishing

INSTRUCTIONS

  1. To a large skillet, add the olive oil, pounded chicken, evenly season with 21 Salute, salt, pepper, and cook over medium-high heat for 5 minutes. Do not touch, move, or disturb the chicken while it is searing. After 5 minutes, flip chicken over. It should have a medium golden color. For thicker/bigger chicken breasts, sear for 6-7 minutes.
  2. Allow chicken to cook on the second side for about 5 minutes, or until done and cooked through. Again, do not disturb the chicken while it’s searing.
  3. Remove chicken with a slotted spatula and place it on a plate to rest.
  4. Using caution, deglaze your skillet by adding wine (or broth) and allow the liquid to bubble up and steam violently for a few seconds.
  5. Add the butter and allow it to melt, about 1 minute; stir continuously until melted.
  6. Add the garlic and cook until fragrant, about 1 minutes; stir continuously.
  7. Turn the heat off, add the chicken back into the skillet, flip it around in the garlic butter sauce, and spoon the sauce over the chicken.
  8. Optionally garnish with parsley and serve immediately.

NOTES

Wine: I recommend white wine because I think the flavor is better than with chicken broth, and I personally believe that the alcohol burns off, and what you’re left with is the flavor imparted by the wine. However, use broth if that is a better option for your lifestyle or needs.

Storage: Chicken will keep airtight in the fridge for up to 5 days and in the freezer for up to 4 months.

CRISPY PARMESAN AND GRUYERE POTATO GRATIN

INGREDIENTS

  • 1 1/2 cups of heavy cream
  • 2 tsp of kosher salt
  • 3 cloves of garlic, minced
  • 1 tbsp of butter
  • 1 small shallot, diced
  • 5 medium Yukon Gold or White potatoes
  • 1 cup of grated Gruyere
  • 1 /2 cup of grated Parmesan
  • 1 tsp of fresh thyme

DIRECTIONS

  1. Preheat the oven to 325 F.
  2. In a small saucepan add the cream, salt, and garlic. Bring to a simmer on low heat a cook for 5 minutes. This will allow the garlic flavor to infuse the cream. Remove from the heat and set to the side.
  3. Thinly slice the potatoes to 1/8 inch thickness using a mandoline slicer.
  4. In a 12 inch cast iron pan, add the butter and shallots and fry on low heat for 5 minutes until the shallots have caramelized.
  5. Arrange the sliced potatoes in a spiral pattern on top of the cooked shallots. Pour the cream mixture over top of the potatoes.
  6. Cover the cast iron pan tightly with a piece of tin foil. Place the cast iron pan into the oven and bake for 1 hr and 15 minutes.
  7. Remove the pan from the oven and turn the oven temperature to broil.
  8. Cover the potatoes with the grated Gruyere and Parmesan cheeses. Sprinkle with the thyme. Place the cast iron pan into the oven and broil for 5 minutes until the cheese is crispy and bubbling.
  9. Remove from the oven and serve warm.
  10. It can be stored in the fridge and reheated the next day.

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