Recipe Monday #26 Roasted Chicken with Herbs and Honey and May Stamp Camp

Greg altered a recipe he found on America's Test Kitchens for supper yesterday.  I think it is the best thing he's ever made!  We aren't Herbs de Provence fans (lavender in food?), so he substituted only some of the spices for that.

Salt and Pepper (or use your favorite chicken spices that aren't a particular type of cuisine) four Chicken Breasts and heat one Tablespoon of oil in a skillet (we use a dutch oven to reduce splatter) until hot and steamy.  Cook on one side for 5 minutes at medium high, then reduce heat to medium, add lid and cook for 15 more minutes. (Should reach 160F on a meat thermometer)

Remove all but one table spoon of fat from the pan and add 1/2 cup of low sodium chicken broth (box or can okay), 2 Tablespoons of honey, and nice sprinkles of Rosemary, Marjoram, and Fennel. Remove from stove and whisk in 4 Tablespoons of butter and 2 teaspoons of white wine vinegar. We use this as a dipping sauce for the chicken and serve in individual containers.  Now after all this French cooking, you'll need to go for a walk to burn off the calories! :)

May Stamp Camp Creations

I'm sure you recognize Jackie Topa's Stationery Box. I haven't made these with my stampers until now, and I really hope they enjoy them!

We'll also make this Origami Box, but I'm not sure who to credit for the design...sorry.

You may or may not wish to gift the lemon-tea salt scrub inside the box...it only fits with the lid open...:)