Monday, January 6, 2014

Winter Savory Chicken

Have you ever heard of winter savory? I received some winter savory in my winter share from the farm. I didn't know what to do with it. I googled it and saw it was used in a lot of bean recipes. My husband will not eat beans. I figured I would make a chicken dish with it. I loved it. I really loved it. My husband loved it and probably thankful it wasn't beans.
Winter Savory Chicken
4 boneless chicken breast
2 tsp olive oil
1 tsp unsalted butter
2 springs of winter savory herb
1/4 salt
1/8 ground pepper

  1. Preheat oven to 350 degrees F. 
  2. Remove any excess fat from the chicken breast.
  3. Heat a large oven proof skillet over medium heat with the olive oil.
  4. Add the butter to the skillet.
  5. Season the chicken breast with the leaves of the winter savory, salt, and pepper on both sides.
  6. Once the butter has melted, add the chicken breast.
  7. Cook the chicken breast for about 5 minutes and golden brown.
  8. Turn the chicken over and cook the other side about 5 minutes.
  9.  Place the skillet into the oven and bake for about 10 minutes or until a meat thermometer reaches 165 degrees.
  10. Remove the chicken from the pan and allow the meat to rest for 5 minutes before serving.

Recipe by Jen of Sweet Morris.

One year ago..................I made Bran Banana Muffins.
Two years ago................I made Lemon Frosted Cupcakes.
Did you already know.....
-Winter savory tends to be used for slow cooked meals like beans.
-Winter savory has a piney, peppery taste while summer savory has a milder flavor.
-Thyme is a good substitute for savory.

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