Classic chicken dinner. 1/8/19

Have I really not made this dinner since November 12 last year? Wow, this is something usually I cook every week or at least every two weeks. My life must have gotten very busy!

John puts a chicken breast which we will split in the immersion circulator set to 150F.  Now the chicken can wait until the rest of the dinner is done. Today we are cooking the peeled and chopped rutabagas in some water in the microwave. These are tough buggers that take over half an hour on high. At the end I steam the broccoli and finish it with a little butter. John makes a little chicken gravy.

This dinner is really comforting and follows the guideline of putting vegetables on half of your plate.

Chicken breast with gravy, rutabagas, and broccoli

This entry was posted in American, Healthy tips, Kitchen tips, Poultry, sous vide, Vegetables and tagged , , , . Bookmark the permalink.

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