I’ve been feeling “droopy” (a “Miss Rhetta-ism” – my Momma’s signature speaking style) lately. The heat and humidity of summer persist, fall schedules and allergies are pressing down on me, and I have a serious case of the “I don’t Wanna’s”! Weighing heavily on my mind is the fact that it is my beautiful daughter’s SENIOR year of High School. I am overloaded with scheduling ACT tests and tutors, college visits and organizing volunteers and resources for all her Drill Team fundraisers this year. This girl needs some delicious, cream-based sauce and crusty bread for dipping!!!!
That’s when I go to the kitchen for comfort. Sometimes, it is a tried and true recipe that comforts me, other times, it is a new one I’ve had my eye on that I will try. Of course, leave it to me to take a Cooking Light recipe and make it unhealthy and delicious! I am ready for crisp weather and my French Girl dipping sauces made with scrapings of lovely browned bits from my saucepan. I am at least 1/8 French (Grandmother’s maiden name is De Lisle, my legal Middle name), so craving delicious sauces is natural for me!
Here is the FREAKING OUT OF THIS WORLD pan chicken recipe I modified from the January/February 2016 Cooking Light magazine for my family last night – prepare to drool.

Skillet Chicken with Roasted Potatoes and Carrots
Skillet Chicken with Roasted Potatoes and Carrots
(Cooking Light Magazine, January/February 2016)
Ingredients:
- 1 tablespoon olive oil
- 4 (6-ounce) skinless, boneless chicken breast halves
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 8 ounces baby carrots
- 8 ounces small, red potatoes, halved (*I did not include this in my recipe)
- 1 tablespoon chopped fresh thyme (*How I wish I had an herb garden! I used dried).
- 8 thin lemon slices, seeds removed
- 1 1/2 cups whole milk, divided (*I went for it and substituted one pint of heavy cream)
- 1 1/2 tablespoons all-purpose flour
- 1 1/2 teaspoons grated lemon rind
- 3/4 cup unsalted chicken stock (*all I had on hand was vergetable stock)
- 1/3 cup fresh flat-leaf parsley (*I never have this so I don’t use it)
Directions:
- Preheat oven to 425 degrees;
- Heat a large skillet over medium-high heat. Add oil, swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 5 minutes or until golden brown (*I always cook a few minutes longer because I am scared to death of food poisoning); Turn and cook 2 minutes. Remove chicken from pan. Place carrots and potatoes (*I just used carrots), cut side down, in pan; sprinkle with thyme. Place pan in oven; bake at 425 degrees for 10 minutes. Return chicken to pan; top with lemon slices. Bake at 425 degrees for 10 12 minutes. Remove pan from oven. Place chicken and vegetables on a plate.
- Combine 1/2 cup milk (*remember heavy cream is WAY yummier – lol!), flour, and the rind in a bowl. Return pan to medium-high heat (do not wipe out pan). Add flour mixture, remaining 1 cup milk, and stock to pan, scraping pan to loosen browned bits (this is where your heavenly taste will come from); cook 3 minutes. Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken and vegetables to pan. Sprinkle with parsley.
Razzle Dazzle Your Diners With This Simple French-Inspired Dish
Bon Appetit!



I hadn’t really thought about my High School experience for years, especially while enjoying the vividly contrasting experience my children are having today in High School. The world is so big (and scary to some – like me), and my children’s perspective of their future, because of the co-educational, diverse, academically challenging environment they are in for High School, is optimistic. Personally, though I appear Pollyanna-ish, I am a cautiously optimistic person by nature. “Expect the best but prepare for the worst” would be a good description of my life choices, and not always in a good way – I have missed alot of fun and friendship by choice because I felt I would not fit in.
This is me today. In 9 days, I will celebrate my “First Sober Birthday” with my my AA friends and family. I feel grateful and humble and raw.




