Three weeks into the semester and already those days of pre-planned weekly menus and shopping lists are a just a distant memory. Grad school is keeping us both BUSY!
It’s a very happy busy though. I absolutely love what I’m doing!
(What am I doing?)
- 17 hours of classes, covering fascinating topics like neuroanatomy, cleft palate, embryology & aphasia.
- 5 clients in 2 clinics. I’m working with hearing impaired kids, autism spectrum disorder, some auditory processing disorder, and a little bit of artic and language impairment.
- I’m on a FEES clinic team every week! We go into nursing homes and hospitals to assess swallowing (using a through-the-nose scope) and prescribe what would be a safe diet for the patient.
- I’m working! I’m now the new SEIBS librarian, which is going to be great. So that’s 20 hours a week of cataloging, scanning, and shelving. It’s a great job because I get to flip through all kinds of fascinating book donations.
- And babysitting when I can! Had a blast with a new little girl last week.
So some people pack a lunch when they go off to school/work. Lately I’m packing breakfast (for the car), lunch, AND dinner. It’s got to be quick, so these days I’m mostly eating apples, baby carrots and little Tupperware dishes of popcorn or Life cereal. (I’m not complaining!)
But Justin might soon, if I don’t start picking up the slack. (I’m just kidding. He’s incredibly supportive.)
So speaking of REAL food, this chicken was incredible and easy. The maple-dijon combo is a beautiful thing. Plus, you can easily double the recipe, depending on the size of your skillet. I was able to fit four chicken breasts in the skillet at once without overlap, and believe me: you will want the leftovers.
Maple Dijon Chicken
- 1 tablespoon olive oil
- 2 boneless skinless chicken breasts
- Salt and freshly cracked pepper, to taste
- 1/4 cup + 2 tablespoons of chicken broth
- 1/4 cup maple syrup
- 1/2 teaspoon ground thyme
- 2 cloves of garlic, minced
- 1 tablespoon cider vinegar
- 1 tablespoon Dijon mustard
Preheat the oven to 400 °F.
Heat the oil in a large ovenproof skillet over medium high heat. Season both sides of the chicken with salt and pepper. Add the chicken to the pan and cook for 2-3 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside on a plate.
Add the broth, syrup, thyme, and garlic slices to the pan; stir until well combined then add the mustard and vinegar.
Once the sauce is well combined, add the chicken back to the pan along with any juices from the plate. Place the skillet in the oven and bake for 10 minutes, or until the chicken is cooked through.
Remove the skillet from the oven and let the meat rest for 5 minutes before slicing and serving along with the extra sauce/glaze on the side.
Adapted from For the Love of Cooking.