Our classic chicken dinner always contains chicken breast with gravy or some sort of sauce, a mashed starchy vegetable, and a green vegetable. For us it is homey, comforting, and easy to make.
We are cooking for three these days so John defrosted two large chicken breasts and sliced them longitudinally so we would have plenty of pieces. Since they were fairly thin they cooked up quickly in a large frying pan with just a little oil.
For the sauce he deglazed the pan with white wine and chicken stock, then added lemon juice and capers. This was reduced to a sauce-like consistency.
The other day we had butternut squash which I had spiced up with nutmeg and chipotle powder. We had some leftover but not enough for dinner. I found a small russet potato (5.5 oz.) that I peeled, chunked, and cooked in some boiling salted water and then added to the leftover butternut squash. The result still tasted like the original squash.
Is broccoli ever out of season?! I always have some in the crisper. I use the whole thing, florets and peeled, chopped stem. It was cooked in a splash of water, salt, and a teaspoon of butter.