Wednesday Night Dinner: Salad and Rosemary-Garlic Chicken Sandwiches

This week I decided I really wanted to make salad for dinner, but also needed something to go along with the salad. So I spent most of my Tuesday thinking about what kind of entree would go along with the salad. I finally settled on making this rosemary-garlic chicken, but in sandwich form. This chicken is pretty much the tastiest chicken ever. We put it on rolls with fresh spinach and havarti cheese and it was delightful. I served a field greens with pomegranates salad on the side that was also pretty outstanding.

Field Greens with Pomegranate Salad
field greens
pomegranates
artichoke quarters
tomatoes
carrots
red onion
cucumber
goat cheese
sliced almonds (sunflower seeds would be a good sub)

Toss and serve with balsamic dressing.

Wednesday Night Dinner: Rosemary-Garlic Chicken

Yesterday for the weekly Wednesday dinner, it was just Chris, Brad, and me. I made this easy rosemary-garlic chicken dish I found from Real Simple and prepared some instant mashed potatoes and some wilted spinach to go along with it. It made a great lunch today too. After dinner, the three of us went for a ride in my new car. I think we had a pretty pleasant dinner.

This is a nice recipe to prepare because it feel likes you're being fancy, but it actually cooks very quickly. The sherry vinegar's got a nice tang to it.

Recipe for Rosemary-Garlic Chicken from realsimple.com
4 boneless, skinless chicken breast halves
1 tablespoon olive oil
2 garlic cloves, peeled and cut in half, lengthwise (I just mince the garlic)
1 teaspoon kosher salt
freshly ground black pepper
1/2 cup sherry vinegar
1/2 cup low-sodium chicken broth
1 tablespoon fresh rosemary leaves or 1 teaspoon dried rosemary
1 tablespoon unsalted butter

Pound the chicken breasts until they are of uniform thickness.
Heat oil and garlic in large skillet over medium-high heat. Add chicken breasts and cook until golden, 3-5 minutes on each side.
Add salt, pepper, vinegar, chicken broth, and rosemary. Cover, reduce heat to medium-low and cook 3 minutes longer or until chicken is fork tender. Remove chicken to a platter and keep warm.
Increase heat to high and boil the sauce until thickened or syrupy, 3-5 minutes. Whisk in the butter and pour the sauce over the chicken.