MINAMALIST CHICKEN MARENGO AND EIGHT MINUTE MASHED POTATOES

It was 11:30 p.m., and we were off to the airport, an hour away. My brother, who was visiting from out of the country, opted to fly to a neighboring airport rather than a local one. Saving $800 is saving $800, and we didn't mind the drive.

I knew he'd be hungry after a long day of traveling, so I decided to make him one of my newest favorite chicken dishes: Minimalist Chicken Morengo. It's minimalist since it leaves out the typical mushrooms, and as you must know by now, I'm not a big mushroom fan. I headed out to my local CVS, and they had a few markdown thermoses to ensure it all stayed hot on the drive home.

He loved it! And I love making it because its delicious smell permeates the whole house while it's cooking. Plus, it's a simple and quick meal with just enough leftovers to enjoy again for lunch the next day. Perfect over rice or mashed potatoes. Or use to stuff a sweet potato or as taco meat with lots of cheddar cheese, lettuce and sour cream.

And the eight-minute mashed potatoes? I know, I know, these use potato flakes and are kind of a cheater mashed potato. But hey, when you're short on time or even shorter on energy, these mashed potatoes taste pretty great and no one will know that you didn't spend all that extra time peeling and boiling fresh potatoes. Plus, fewer dishes is always a win in my book. I used the Whole Foods 365 Instant Mashed Potatoes which are just dehydrated potatoes and offered the closest potato taste compared to a few others that I've tried in the past. 

Have a bit more time? Check out Ore-Ida's Steam and Mash Potatoes in the freezer section of your grocery store. Just heat them up in the microwave and mash with butter, cream (or milk), and seasonings. It's a bit more work, but a step up in flavor and texture.

Just don't forget to add in the Italian seasoning, which is my secret to the perfect mashed potatoes. 

Minamalist Chicken Marengo

4 chicken breast cutlets (or 2 chicken breasts sliced in half lengthwise)
1 can Muir Glenn mild fire-roasted diced tomatoes (I highly recommend the brand Muir Glenn. If you opt for a brand like Rotel, they will have more of a Mexican flavor profile, which is not what I'm going for here)
1/2 c. white cooking wine
3 cloves garlic, minced
1/2 tsp. thyme
3 green onions, cut up green and white parts
Extra virgin olive oil
Salt to taste

Salt chicken breasts and saute in a tablespoon of EVOO in a hot skillet. Brown on each side for about 2 minutes. Add in 1/2 of the cut up green onions and let cook for about a minute. Add garlic and thyme and saute for another 30 seconds. 

Add in the cooking wine and bring to a boil. Add in diced tomatoes around the chicken and gently stir. Turn the heat down to medium-low and cook for 20 minutes. Flip chicken over. Simmer for another 20 minutes or until tender. I like to break up the chicken into pieces with a fork to get the flavor mixed in towards the end of the cooking process.

Add a bit more salt and then top with the rest of the green onions.

Serve over mashed potatoes or rice. Top with the sauce. 

Serves 4

Eight Minute Mashed Potatoes

1-1/2 c. chicken broth

2 Tblsp. butter

1/2 tsp. salt

1/2 c. half and half

1/2 tsp. Italian seasoning, crumbled in the palm of your hand

1 c. potato flakes (I use 365 Whole Foods Potato Flakes)

Combine all ingredients in a medium glass bowl and stir. Cover the bowl with a paper towel and heat on high in a microwave oven for 5 minutes. Remove from the microwave and stir the melted butter in gently. Allow to stand for one minute. Fluff with a fork. Add more seasonings as desired.

Serves 4