What's for Dinner, Fri., June 11, 2021

[ProfessorGAC]

16. Here's What I Made

Pan seared (hot!) chicken breast with sauteed bell pepper & onion.
Seasoned with minced garlic, black & red pepper, salt, paprika, 5 spice, lemon juice & zest, a pinch of soy sauce & 6 ounces on PINO grigio.
When the sauce reduced (viscosity of gravy), I piled the veggies on the chicken, and put in a 170° oven for 10 minutes.
It came out super tender, but juicy. So easy to dry out white meat.
The side was a rice pilaf with brandy, pepper, nutmeg, salt & a pinch of raw sugar.
No dessert, though.
My wife really loved it.
I cook 2 or 3 times a week. I'm very adventurous with herbs & spices. And use wines & liquors in nearly everything.