As for me…
I really wasn’t in the mood to cook tonight. Shitty day.
But, like an idiot, I had taken out a second chicken breast to defrost a couple of days ago. So I had to cook it.
So it was seasoned with olive oil, and a mixture of Penzeys’ Ruth’s Muskego Ave. seasoning, dried lemon powder, dried thyme and paprika. Pan-seared in more olive oil, then I poured in a combo of Better Than Bouillon chicken stock, lemon juice and white wine, covered and simmered until done.
A coupla Yukon Gold taters were chunked up and steamed, then buttered, salted and peppered. Peas and summer corn off the cob was cooked and buttered.
Wine was poured. Oh hell, whoamIkidding? Wine was poured WAY before I started cooking.
Some stupid, cheesy, mindless movie from Amazon Prime on the screen.