Simple Fare in a Skillet

So Ms. Foodie is perfecting the one-skillet meals.  The days are getting longer and warmer, which means that I want to be outside while the sun still shines and not slaving over a hot stove!

This Creamy Chicken skillet dish solves both of those problems.   After cutting up some chicken thighs, I sauteed the pieces in a touch of olive oil, Sea Salt and freshly ground pepper.  Chicken breasts work just as well, but I’m a dark meat kind of gal.

Once the pink was off most of the pieces and a nice broth from the chicken was bubbling, I lowered the heat to simmer and added minced onions, thyme, basil and crushed garlic.  I simmered for a few minutes, letting the spices meld with the chicken.

Here’s where it gets fun.   Add a 1/4 cup of brown sugar–light, dark, who cares?  As long as it’s brown.  After mixing it with the broth to produce a nice glaze, I added about a 1/2 cup of whipping cream and 1/2 of a freshly-squeezed lemon to the mix.  Now, you have  a nice sweet-tangy-creamy sauce going!

To polish the dish, I added some petite peas.  The sweet peas, coupled with the mildly sweet sauce, only enhance the dish.  But, you could incorporate a frozen or fresh vegetable of your choosing.

I upped the heat to just above simmer, say, medium, and let it cook for about 15 minutes.

Serve it over rice, pasta, potatoes–whatever your favorite grain or starch.  My chosen one is Thai Rice Pasta–makes it light, but right!

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