Frozen Food or Skillet Supper?

Choices, choices, choices. Today is Frozen Food Day, Oreo Day and a Thursday. In the past we’ve celebrated Frozen Foods Day with things like Make Now Freeze for Later Meatballs. Today isn’t so much about frozen foods as it is Italian Thursday. Although the Chicken Tenderloins were kept in the freezer until now.

That’s a subject for another day. Americans do love our big box store. Hubby and I find that if we hit Costco four times a year, we actually eat better. It also helps me to think ahead knowing what I’ll be making later and what I have in the freezer from our last major run. I just wish bread held up better in the freezer.

Obviously, this year we aren’t going to sing the praises of TV Dinners. In all honesty, I really don’t think there is much to sing about if you like food with flavor. We did make some progress in the frozen food market with some of the gourmet options available. But lately with the cost of food, most grocery stores are stockpiling the cheap, unhealthy processed options. There’s a reason Americans are so overweight – the cost of healthy foods is high. You are charged a premium for freshness.

Granted, I’m not exactly a low-calorie, low-fat cook. Most of what I make is anything but. That said, eating healthly is about moderation. Buttered toast isn’t going to kill you – unless you toast up an entire loaf and slap on a pound of butter for a midnight snack. An Oreo Cookie with your afternoon coffee isn’t bad, just don’t eat all the cookies in a single sitting.

Every now and again I do whip up something that is both delicious and on the healthier side. It’s rare for me not to have butter or heavy cream used in some capacity. Sometimes I think I keep the butter industry afloat all on my own, much to my cardiologist’s disapproval. I think this Chicken Supper would get his stamp of approval – served alongside a simple salad and a single serving would be under 200 calories (not counting the bread of course). Not bad at all. Hum, does this mean we can have a No-Bake Oreo Chocolate Pie for National Oreo Day?

Italian Chicken with Tomatoes and Mushrooms
8 oz White Mushrooms
2 cups Grape Tomatoes
4 Garlic Cloves
1/2 Lemon
8 Chicken Tenderloins
1 tablespoon dried Oregano, divided
1 teaspoon Salt, divided
1 teaspoon Black Pepper, divided
1/2 cup Flour plus more for later
Olive Oil s needed
1/2 cup White Wine
3/4 cup Chicken Stock
Handful Baby Spinach (optional)

Clean, stem and slice the mushrooms. Cut tomatoes in half. Peel and mince garlic. Cut lemon in half. Set aside.

Pat chicken tenderloins dry. Season with half the oregano, half the salt and half the pepper. Coat the seasoned tenderloins with flour, dust off excess. Set chicken aside.

Heat 2 tablespoon olive oi in a large cast iron skillet. Brown the chicken about 3 minutes per side. Transfer browned chicken to a plate, tent to keep warm.

In the same skillet, add more olive oil if needed to lightly coat bottom. Add sliced mushrooms, sauté briefly over medium-high heat for about a minute or so. Add the tomato halves, minced garlic and remaining oregano, salt and pepper. Scatter about 2 tablespoons of flour over the mixture. Let cook, stirring constantly, for about 3 minutes to cook off the raw flour taste.

Add wine, simmer until reduced slightly. Add the juice of half a lemon and the chicken stock. Bring the liquid to a boil, return chicken tenderloins to the skillet.

Cook over high heat for about 3 minutes, then reduce heat to medium-low. Cover and let simmer another 8 minutes or until chicken is fully cooked.

Just before serving, tear the spinach into bite-size pieces, scatter over the chicken. Let spinach wilt. Serve straight from the skillet for a rustic presentation.

Serve with a nice salad and warm bread.

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Repent, says the Lord
For the Kingdom of God is at hand