Pan Seared Chicken and Veggies

One thing that I have really seen Adam grow in over the past year-and-a-little-over-a-half (ha!) is his love for cooking. This is definitely something I cannot complain about.  Who doesn't love a man who can cook?!

Thankfully, before Adam left for Knoxville, he passed along a few of his simple cooking tips to me. I can now (almost) say with confidence that I can cook a pretty good pan seared chicken breast.  I called Adam the other night and he walked me through the steps one more time...just for good measure...and well, to make sure I didn't burn something up!

It turned out great though!  He reminded me that I needed to start with a medium hot skillet and when I begin to hear the butter sizzling, it's time to  throw in the pounded out,  pre-salted and peppered chicken breast. Let it sear for about 4 minutes on each side and then finish it in the oven (set to 350 degrees) for another 4 or 5 minutes or so.  It turned out great!  I used the same skillet then to saute some cut up squash and green peppers.  I quickly boiled some brown rice adding some cilantro for flavoring. I plated the rice and topped it with the pan seared chicken and plated the sauteed veggies on the side. Viola! Here's a photo of my meal!