Monday, January 30, 2012


My wife was feeling poorly this afternoon, and we know now that she probably has strep throat!  Anyway, someone had to cook, and it was obviously going to be me!

We usually keep frozen chicken tenderloins in the freezer, so the protein was a given.  We had also been snacking on carrot, squash, and turnip slices for the last week, so the vegetables were also chosen for me!

I fried the chicken in olive oil, letting one side heat up and then flipping it so the thawed and oiled side would hold the  sprinkles of cayenne pepper, sea-salt, and black pepper seasonings.  I then rolled each over and season the opposite side and continue frying.

When the chicken is tender enough to break into bite size pieces using the spatula, pour in the vegetables you've already chopped into stripes and pieces, and add a teaspoon of minced garlic.

When the vegetables are done to your liking (I like mine crisp) add in the Swanson's Chicken Flavor Boost.  I only used one for this recipe, but I may add two the next time.

The Flavor Boost packets are a great way to quickly add flavor to a dish where a lot of liquid is not needed.  It's basically chicken bullion with special seasons, so it works perfectly when you're in a hurry.

If you wanted, you could add a side of rice, but we enjoyed it just right out of the skillet with a cold glass of milk!

See ya next time!
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