Spanish Skillet Chicken

Have you visited my friend Thatgirl's blog? You really should. She is smart, witty, and an excellent cook. She also puts my blog to shame with the sheer quantity of blogging she does- I mean, I was lucky to get what I did in this month, and she's posting like every day! Show off... I kid, I KID!

One of the best things about a number of her recipes is that they are simple. She uses good ingredients and lets them shine, and the meals are quick to prepare. And when this one popped up in my blog reader, I knew it was a keeper. In fact, I made it only about a week or two later to rave reviews. (Did I mention she's a lot better at posting than I am?)

This was perfect- my only tweaks were eliminating the parsley (that I didn't have on hand) and the addition of avocado. Which I can't believe she didn't add- she LOVES that green creamy fruit! It is so totally making a comeback to our kitchen, maybe in the dead of winter when we need a little of that Spanish sun feel!


Spanish Skillet Chicken
From Paved with Good Intentions

• 1 Chicken Breast
  
• 2 Tbsp. Butter, divided
  
• 1 Shallot, chopped
  
• 1 Clove Garlic, chopped
  
• 2-3 Tbsp. Red Wine Vinegar
  
• 3/4 C. Chicken Broth
  
• 2-3 Tbsp Green Olives, chopped
  
• 1 Avocado, cubed

1. Melt 1 Tbsp butter in a large skillet over medium high heat and cook chicken, flipping once, until it is browned on each side. Remove from skillet and keep warm with foil on top.
   
2. Add shallot, garlic, and vinegar to skillet and bring to a boil and cook 2 minutes.
   
3. Add broth and return to a boil, reduce heat and simmer until broth is reduced to 1/2 cup.
   
4. Remove from heat and stir in remaining butter.
   
5. Serve chicken over couscous. Drizzle sauce on top and generously sprinkle olives and avocado for a delicious complete meal!