Garlic Ranch Chicken with Potatoes, Peas, and Pearl Onions

I've been really busy with school starting so, I haven't been able to keep up with this as much as I'd like. Also, I haven't been cooking as much as usual because we've been going out a lot lately. My birthday was a little over a week ago, and we have finally finished celebrating. Margaritas at Gringo's!!! So, now it's back to the kitchen. Right now I'm praying that Ike stays away. I sure would hate to lose all of the food in my freezer. I've been working on my food stockpile for 3 months!!


Okay, so as for tonight's dinner... it was worth trying again, but not amazing. I need to work on it a little to make it great. Both of the dishes were new, so it was just a test run.

Garlic Ranch Chicken

4 boneless, skinless chicken breast halves

1/4 cup milk

1/2 tsp. minced garlic

1/4 cup all purpose flour

1 tbsp. ranch salad dressing mix

1/8 tsp. pepper

1 tbsp. olive oil

1 tbsp. butter

Flatten chicken slightly; set aside. In a shallow bowl, combine milk and garlic. In another shallow bowl, combine the flour, salad dressing mix, and pepper. Dip chicken in milk mixture, then coat with flour mixture. In a large skillet, cook chicken in oil and butter over medium heat for 6-8 minutes on each side or unitl juices run clear.

Potatoes, Peas, and Pearl Onions

1 package 20oz of regfrigerated red potato wedges (or about 1 1/2 lbs of red potatoes cut into wedges yourself)

1/3 cup water

1 1/3 cups frozen pearl onions, thawed

3 tbsp. butter

2/3 cup heavy whipping cream

1/3 cup chicken broth

1/4 tsp. salt

1/4 tsp. ground nutmeg

1/4 tsp. pepper

1 can peas, drained

3 tbsp. chopped green onions

Place potato wedges and water in a 2qt microwave safe bowl. Cover and microwave on high 8-10 minutes or until potatoes are tender; drain and set aside. Meanwhile, in a large skillet, saute pearl onions in butter for 2 minutes. Add the cream, broth, salt, nutmeg, and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until onions are tender. Stir in the peas, green onions and reserved potatoes; heat through.

Notes: I really liked this dish, but I wanted the sauce to be thicker. I think that I'll let the cream mixture boil for a few minutes next time until its thicker, before I reduce the heat and simmer.