Cooking Time (about 20 minutes)
Butter, Garlic & Basil Chicken from Monticello’s Butcher block (you choose quantity)
Baby Red Potato’s
(Fresh from Monticello’s Garden Center J)
Himalayan Sea salt
Candles for ambiance
Simon and Garfunkel playlist on an internet radio station (I like Pandora)
Serves: How many you choose!!
This recipe is so much easier than my last, which involved the business of making a Roux. This meal is exquisite because it is basically made for you. Here you can choose the quantities to fill the hearts and bellies of those you feed! All you need to add is a little home touches, gratitude and love, and this meal is divine.
Add 2 pats of butter to a saucepan on the stove and turn it on baby!
Preheat the Oven to 425 degrees
Rinse Asparagus and cut off bottoms of stems
Rinse and quarter baby Red Potatoes
First, you do not have to do anything to the chicken. Our butcher, Dominic, marinades the very best meaty chicken breasts that are absolute deliciousness.
To give it my own flare, all I did was cut up some garlic and take a couple pats of butter to warm up the cast iron. Once the skillet was warm, I added the chicken, with the perfected marinade already imbued in it. Let it cook COVERED on a medium low heat for about 20 minutes.
Now, open the wine and allow the bouquet to open and enjoy a sip!
Allow the chicken to brown on both sides. This will take some time because these chicken breasts are voluptuously thick!
While the chicken is cooking, place the fresh, Michigan grown, asparagus on a baking sheet.
In a small saucepan soften two pats of butter. Dip a food brush into the butter and coat the asparagus. Flip the asparagus over and cover the other side as well. Coat the asparagus with Himalayan sea salt and Black Pepper. Let Cook for 10 minutes in the preheated oven I mentioned at the start.
Make sure to check on your chicken accordingly!
Once the asparagus in the oven and happily baking away, add the quartered red potatoes to a skillet with a pat of butter. Add Parsley, Sage, Rosemary and Thyme. Allow the potatoes to cook on a high heat for about 15 minutes. The potatoes should be done by the chicken is finished. Also, don’t forget to sing the song to the potatoes; it makes them happy!
After 10 minutes remove the Asparagus and add some of our fresh Parmesan cheese to the top of the Asparagus and let it cook for about 5 more minutes, until cheese is melted and a bit brown.
After I added the cheese, I finished the potatoes. I let them stay covered on the stove while the chicken cooked thoroughly.
Finally, when the pieces of the meal are all ready add them to a plate!
Savor some Simon and Garfunkel
Pour yourself another titch of wine…
And sit in Joy and Gratitude at the beauty you have created from our place to yours!!
Uno non può pensare bene, amare bene, dormire bene, se non ha mangiato bene. -----One cannot think well, love well, sleep well, if one has not dined well.
Enjoy Life through Monticello’s