Pan-Seared Chicken Breasts with Sweet Potato Fries

Tonight, I made pan-seared chicken breasts in thyme-peppercorn sauce with steamed green beans and brown sugar-glazed sweet potato fries. The chicken is really simple: just pound two half chicken breasts until they're about a quarter of an inch thick, then sear them on each side for three or four minutes in a bit of oil. Set them aside, and sprinkle a little flour in your pan (a teaspoon, maybe) and start scraping up the fond. Deglaze the pan with half a cup or so of chicken stock and maybe a quarter of a cup of half-and-half. Stir in a couple of teaspoons of dried thyme and a few peppercorns.

The fries were a great find from Cooking Light.

In other news, Lee and I have decided to try alternating the menu planning. We share the cooking duties, as it is, but we hope we'll cook more often if we take turns taking charge of things. So I'm playing executive chef this week. I hope he'll post his meals next week--Lee's an excellent cook.

Jen