Dinner for Two: Peppered Chicken with Saffron Polenta #SundaySupper

For many, a family dinner doesn’t mean a family of four or six or even eight.  It means a dinner for two, which can be incredibly difficult. Sometimes, it’s hassle to simply muster the energy or inspiration to cook for just two. While other times, it’s difficult to only cook for two, rather than the larger groups that we’re accustomed to feeding.

As a divorced, yet remarried, mother of two, my husband and I have nights when the kids aren’t at home, and while that does allow us plenty of date nights, the fact still remains that I need to be as comfortable cooking for two as I am cooking for four.

So How Do I Cook for Only Two?

Experimentation
On nights when I cook for only two, we experiment and test recipes.  It’s much more affordable to try new ingredients and ideas when I’m only cooking for two, so we take full advantage of it.  If you’ve always wanted to try prosciutto, but haven’t because it can be a little pricey, try it in a small dinner for two!

Buy Flexible Portions
Since I have to cook for two weekly, I buy meat in smaller packages or break down the larger, family packs into smaller ziploc bags for two. If the supermarket is having a sale on a family pack of pork chops, I divide the family pack into several smaller packs.  Bags of boneless, skinless, frozen chicken breasts are also a great way to get smaller servings. Then, instead of cooking an entire chicken or large package of chicken, I can defrost and cook just what I need.

Re-purposing 
Leftovers have such a bad rap, but they don’t have to.  Think of leftovers as re-purposing dinner. If we have spaghetti & meat sauce for dinner one night, freeze the left over sauce.  Then, on a night when you’re cooking for two, use that sauce to make another dinner…just for two!  This also works great for leftover pork or beef roast.  We defrost the leftover proteins and turn them into tacos for two.

One of Our Favorite Dinners for Two

Peppered Chicken with Saffron Polenta

Dinner for Two: Peppered Chicken with Saffron Polenta #SundaySupper

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 2

Easy and elegant dinner for two with Peppered Chicken over Saffron Polenta using Sazon.

Ingredients

  • 2 boneless, skinless chicken breasts-cut into 1-2" strips
  • 1 TBSP olive oil
  • 1/2 c. onion–diced
  • 1/2 c. green bell pepper–diced
  • ½ c. celery-chopped
  • 2 cloves garlic–minced
  • 1 (15oz) can diced tomatoes
  • 1/4 c. chicken stock
  • 1 tsp Italian seasoning
  • 1 TBSP dried parsley flakes
  • 1/2 tsp crushed red pepper flakes–less if you can’t handle the heat
  • 2c. water or chicken broth
  • 2 pkts Goya Sazon seasoning with saffron
  • 1/4 c. grated parmesan cheese
  • 3/4 c. yellow cornmeal–plain…not corn meal mix
  • 4-6 TBSP milk

Instructions

  1. In a large skillet, brown chicken breasts in olive oil. Add onion, peppers, celery and garlic. Saute over medium heat until onions & peppers are tender. Deglaze the pan with vodka and add diced tomatoes, Italian seasoning, and red pepper flakes. Cook 15 minutes or until flavors taste combined. If the sauce becomes too thick add water.
  2. In a medium sauce pan, bring chicken broth/water and Sazon seasoning to a boil. Quickly whisk in cornmeal and reduce heat to low. Continue cooking until thick. Add Parmesan cheese and milk (to desired consistency).
  3. Serve chicken & tomato-pepper sauce over polenta…super yummy!
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Sunday Supper Movement
The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.

 

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