We can get a lot of things besides milk in our weekly delivery from Crescent Ridge Dairy, including meat. Since the pandemic started, however, we've found that it is harder to get some things than it used to be, especially poultry products, so we were glad to see that there was pound of organic chicken breasts available this week. James seemed a little skeptical that we could do much with a pound, but I knew better. I went right to the New York Times Cooking Page and found this recipe that calls for "1 pound skinless, boneless chicken breast, preferably from a small producer of free range chickens..."
This recipe is labeled "One Pot" on the NYTimes page, which is true as far as the cooking goes - everything was cooked together in my indispensable cast-iron skillet. However, I needed two separate bowls to mix different sets of ingredients in before adding them to the skillet. The recipe also says it takes 10 minutes. Again, that is only true for the cooking part. As long as you have sous-chef to do all the chopping and dicing for you it is indeed a quick and easy dish. To be fair this wasn't difficult, and I was ready to serve within 30 minutes of starting. And it was delicious.
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