Herb Crusted Chicken with Spicy Olive Oil Cream Sauce

IMG_2025Didn’t realize how funky this pic looked when I took it!  This was an interesting combination of things I had lying around so I thought I’d throw them all together to make dinner.  I added some quinoa with bell peppers and garlic for a tasty side!


2 chicken breasts

Herbs de Provence – enough to give the chicken a nice, light coat

1 shallot – sliced

4 cloves garlic – chopped

1/8 cup sour cream

4 tbs olive oil

2 tbs Sriracha (or other hot sauce)

For quinoa:

1/2 cup quinoa

1 small bell pepper – chopped

2 cloves garlic – chopped


In a small skillet, add the olive oil, shallots and garlic.  Saute until the shallots are soft and the garlic fragrant, about 2 minutes.  You should still have some olive oil left in the skillet, which will be mixed to make the sauce.  Set aside.

Coat the chicken in the herbs and cook in a separate skillet for about 5 to 6 minutes per side, or until the chicken is cooked through.   Once both the chicken and your side are ready, add the sour cream and Sriracha to the shallots and garlic in the olive oil.  If you aren’t a fan of too spicy stuff, cut back on the Sriracha. Stir until well combined.  The sauce might separate initially but enough stirring will bring it together well.

For the quinoa, add the 1/2 cup to 1 cup of water and bring to a boil.  Cover, boil on medium for 10 to 15 minutes, or until water is absorbed.  In a skillet, cook the bell peppers and garlic for about 1 to 2 minutes. Once the quinoa is cooked, add the peppers and garlic and stir!  A little lemon juice also is tasty with this but I didn’t have any one hand on this particular night!

A good red wine – like a Zin or Syrah is a good match for this dish!


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