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Creamy Tomato Chicken

Creamy Tomato Chicken

This is the most gourmet thing I’ve made so far. I knew as soon as I made it the first time, I was going to have to share it with all of you!

It is simple, creamy and high in nutrition and flavor. I don’t cook a lot of chicken so I was pretty pumped when this dish turned out better than I anticipated.

It’s a one dish meal. I do use a mixing bowl, but still minimal items to cook with and for clean up.

A huge goal of mine in this new year has been the idea of Simplicity. Keeping things to a minimum to maximize my time at home with my family.

I love to cook at the end of the day and I know this isn’t the case for everyone. But I also know the greatest reason we struggle with cooking, is timing. “I wish I had more time to cook,” or “we are just too busy to be home and cook.” We get intimidated by extensive recipes and all the clean up. What if we just took it back to the basics?

What if we took minimal whole ingredients and created something delectable and nutritious and in minimal time?

I don’t believe cooking wholesome food for our families should be difficult or all consuming.

What if we only had 2-3 dishes to clean after having cooked our meal?

What if we gave that extra time to gather our family around the table with ease and joy to talk about our day?

Well her you go friends, Creamy Tomato Chicken!

Maybe add a side of green beans or cauli-rice.( Honestly, regular rice for my husband…)

Your loved ones will be so proud and happy.

No fuss, just simple tasty food in your own home.


Creamy Tomato Chicken

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Ingredients:

  • 3-4 chicken breasts

  • 1 can diced tomatoes, Italian

  • 3 cups baby spinah

  • Creamy topping scooped off the top of 1 can of coconut milk

  • Olive Oil

  • 1 tablespoon McCormick Mediterranean Spiced Sea Salt

  • Salt&Pepper

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Instructions:

  1. Turn a large sauce pan on medium-high heat with 2 tablespoons olive oil. Rinse off your chicken breasts with water and place in the pan. Shake seasoning generously on top side of chicken. Immediately flip them over and cover the other side with seasoning.

  2. Pour a little more oil in your pan and stir chicken around so it won’t stick.

  3. Let chicken cook 7-8 minutes and flip to other side.

  4. Cook another 7-8 minutes. Check for doneness and stir chicken around to prevent sticking.

  5. Pour can of tomatoes into a mixing bowl.

  6. Open the coconut milk. The top layer of the coconut milk is creamy and thick. Place all of the cream on top of tomatoes. Add 1 tsp salt and a few dashes of pepper. Mix well.

  7. Pour mixture on top of chicken, while it’s still cooking.

  8. Simmer for 10-15 minutes over medium heat

  9. Add 2 cups spinach and stir gently into chicken. Allow spinach to cook down and add in last cup of spinach.

  10. Continue stirring and let simmer together 15 minutes.

  11. Taste to preference and add S&P as needed. I prefer more pepper.

  12. Place on your favorite plate and enjoy!

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