Lemon Garlic Chicken

Now, here's a meal that's actually healthy to boot, for those times when we've had too many dinners in a row smothered in gravy. It does happen eventually.

Here's what you'll need for lemon garlic chicken:

1/3 C chopped Italian parsley
1 Tbsp chopped fresh oregano
1 Tbsp grated lemon peel
3 cloves garlic
3 Tbsp butter
4 boneless, skinless chicken breast halves
1/4 C chicken broth
Salt and pepper

In a small bowl, stir together parsley, oregano, lemon peel, and garlic. Set aside. Season chicken with salt and pepper. Heat butter in saucepan over med-high heat and brown chicken, cooking on each side for about 3 min. Remove chicken from pan and set aside. Take the pan off the heat, stir in half the herb mixture and the broth and return to heat. Bring to a boil, scraping the pan to get all the good stuff off the sides and bottom. Get the chicken back in the pan. Cover and reduce heat. Simmer for about 8 min. Serve chicken with a little bit of the pan sauce and sprinkle the remaining herb mixture on top, and you're in business.

Deadly Good Sundae

It's a good night when we have an awesome dinner and then your spouse says, "Let's go get stuff to make some half-baked cookie sundaes!" We ran to Harmons, picked up some vanilla ice cream, Pillsbury chocolate chunk dough, and marshmallow cream topping and added it to something special we bought at a farmer's market in LA: chocolate raspberry cabernet fudge.

Now, a cookie ice cream sundae is never a bad idea, but this chocolate raspberry cabernet fudge from B.R. Cohn is out of this world. We highly recommend buying it and slathering it over everything in sight: ice cream, berries, cake, etc. Or just take a spoon to it. You won't regret it. It's rich, smooth, wonderful, and decadent.

You can purchase this magical chocolate cabernet sauce here. We also look forward to trying their caramel chardonnay sauce someday. It's good to have goals.