Wednesday, January 16, 2008


I was at a bit of a loss regarding what to cook for supper, so I threw a bunch of things together and came up with this:

Improv Chicken

3 boneless skinless chicken breasts, cut into 1” cubes
8 ounces of baby carrots, chopped
1 tsp crushed garlic
¼ cup toasted crushed walnuts
¼ cup raisins
1 tbsp parsley
1 tbsp lemon pepper
1 tbsp tarragon
½ tsp cinnamon

1. Marinate chicken:
Put the cut-up chicken in a bowl and add the lemon pepper, tarragon and parsley, along with a bit of salt. Pour a few teaspoons of olive oil over the chicken, mix to coat and distribute the seasonings. Cover and let stand 1 hour.

2. Cooking
Start by sautéing the carrots in a couple tablespoons of olive oil. After two minutes, add the garlic and the walnuts and stir. After another few minutes (the carrots will become tender), add the marinated chicken along with the oil.
Cook the chicken, covered, stirring occasionally, about 7 minutes. Add the cinnamon and raisins, then uncover and let simmer for another 7 minutes or until the chicken is done and the liquid is reduced.

Serves 4. Serve over rice or pasta.


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