The Daily Balance

Confession: last week was tough.

With jury duty lasting fairly late each night, the last thing I wanted to do was spend an hour in the kitchen. You people know how I get when I’m hungry!

So I went all Sandra Lee-style (gah, the horror!) and took a few shortcuts (don’t tell the Mister!).

You’ll need (Serves two. Just multiply by two (or four!), if needed.):

• Two split chicken breasts
• 1 teaspoon olive oil
• Dried rosemary
• 1/2 jar of chicken gravy (I used Fat Free Heinz)
• 1 cup of fresh mushrooms

Preheat oven to 350 degrees. Rub chicken breasts with olive oil and sprinkle with rosemary, to taste. Place into an oven-safe pan and cook for 15-20 minutes.

In the meantime, coat a skillet with PAM or some other non-stick spray. Cook mushrooms on medium-heat, until browned. Once mushrooms are cooked through, add the chicken gravy until warmed.

Remove chicken from the oven, slice and top with the mushroom gravy and enjoy!

Oven-roasted rosemary chicken

With mushroom gravy

Close up

What is your favorite shortcut in the kitchen?

4 Responses to “Make it – Quick and easy rosemary chicken with mushroom gravy”

1. Twitted by thedailybalance said:

   [...] This post was Twitted by thedailybalance [...]

   Posted on November 16, 2009 at 8:28 am | Reply
2. Shelley said:

   look fab! & basically all my cooking involves shortcuts because i dont really know how to cook :-\ haha
   xo
   shelley

   Posted on November 16, 2009 at 9:51 am | Reply
3. Jenny said:

   haha as long as you don’t start whipping out cocktail time — I’m all in favor of your semi-homemade techniques

   Posted on November 16, 2009 at 6:16 pm | Reply
4. Try it - springpad it! | The Daily Balance said:

   [...] might have noticed that yesterday’s ‘Make it‘ featured the following [...]

   Posted on November 17, 2009 at 8:27 am | Reply