It happened. “It” being the request for a third helping of chicken from my three-year-old. A third helping of the same chicken dish that moments before had caused him to say, “I don’t like chicken anymore.” I responded with a, “No more milk unless you try the chicken.” Much to his credit, he tried it, then told me it was delicious. Success.
If you expect trouble from any of your picky family members, you should try the same tactic – withhold the beverage of choice until they try it. Another hint: Don’t tell them what’s in the sauce for the chicken. I know it’s weird. Raspberry jelly and chicken? But trust me, it’s awesome, and they’ll never suspect a thing.
Game Plan (see more info in recipes below):
Make dressing and refrigerate.
Microwave sweet potatoes, and heat oil in non-stick skillet for chicken. While potatoes are cooking and skillet is heating, chop vegetables (onion, radishes, chives, scallions, and sage) and season chicken. Prepare lettuce for salad.
Saute onions and chicken (don’t over-stir the chicken or it won’t brown). Meanwhile, add butter to small skillet and begin to melt over medium heat. Fry sage then scallions in brown butter, for sweet potatoes and complete sauce for chicken.
Peel sweet potatoes, mash, and finish with brown butter and herbs. Dress the salad, plate the chicken, and prepare yourself for loads of compliments. Total prep time = 35 minutes!
Caramelized Onion Chicken, recipe courtesy of Cooking Light
Ingredients
1 pound chicken breast tenders
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon olive oil
1/2 cup sliced onion
1/2 cup seedless raspberry jam
1 tablespoon red wine vinegar
1 tablespoon low-sodium soy sauce
1 teaspoon bottled minced ginger
1/2 teaspoon dried rosemary (which I forgot, and it still tasted great)
Preparation:
Sprinkle chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 2 minutes. Add chicken to pan; sauté 8 minutes or until chicken is done. Remove onion and chicken from pan.
Add jam and remaining ingredients to pan; cook 2 minutes, stirring constantly with a whisk. Return chicken mixture to pan; cook 4 minutes, stirring occasionally.
Sweet Potato Mash, recipe courtesy of Food Network Magazine
Pierce 3 sweet
potatoes with a fork; microwave 8 minutes. Scoop the flesh into a bowl, then mash. Brown 3 tablespoons butter in a skillet, then add 8 sage leaves and fry until crisp; transfer to a plate. Cook 4 chopped scallions with salt and pepper in the browned butter. Drizzle over the sweet potatoes; top with the sage.
Bibb and Radish Salad with Buttermilk Dressing, recipe courtesy of Food and Wine Magazine
Ingredients: (the dressing makes enough to use throughout the week!)
2 
heads of Bibb (or other) lettuce, leaves torn
8 radishes, thinly sliced
1/3 cup snipped chives
2 tablespoons mayonnaise
1/3 cup buttermilk
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
Directions
In a large bowl, toss the lettuce with the radishes and chives. In a small bowl, whisk the mayonnaise with the buttermilk and vinegar. Gradually whisk in the olive oil and season with salt and pepper. Just before serving, drizzle the dressing over the salad and toss well. Serve.
My children wanted to let you know just how much they enjoyed their meals. Both look equally satisfied, don’t you think?
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