I never promised that my Wednesday posts would be in the morning did I? Finding a rhythm that works with living in one place and doing my photo work in another will be a challenge but I’m thankful for the space at my daughter Emily’s that gives me plenty of room for a table, lights, props and camera!
My family has been warmed by the outpouring of concern shown for my daughter Lauren since her diagnosis of breast cancer just a little over a month ago. There is nothing that can prepare you for this disease; one whose only evidence is the result of the treatment required to rid a body of those invasive cells. Her gorgeous hair is now gone but we are most grateful for the wigs available today that make this transition easier. My girl, whose hair was one of her most beautiful assets is now bald (OK, there is a bit of fuzz there!) but she has handled it with aplomb. Preferring to not feel a need to hide the ravages of this treatment; she goes to work wearing a baseball cap and clear evidence of what this treatment has done to her. Going out with friends is a different story so I bought her a beautiful brunette wig and last week a dear friend of ours offered to gift her with a 2nd one; she can now test to see if blondes indeed do have more fun!
It should come as no surprise that my interest in her well-being would include investigating the best food choices for her to keep her as strong and healthy as possible. She had been eating well and working out regularly when she was diagnosed but I was still thankful for the chance recently to talk to her oncology nutritionist about her diet and I’m equally grateful to the folks from the Cancer Treatment Centers of America that provide me with regular recipes for my Wednesday posts. What I love about their recipes is that though they are specifically developed to make sure they provide the nutrition so important to people fighting this disease; my experience has just been how good they are. These aren’t ‘cancer’ foods, they are just healthy and delicious foods!
Lauren’s sister and I prepared this chicken last night; it’s one of those perfect weeknight meals…not just easy to prepare but a short cooking time means on the table before your family can stage a hunger revolution! Lauren was not sure about the ginger component as she might have overdone ginger recently but I assured her it was subtle, she agreed to give it a try and ultimately gave this dish a hearty thumbs up! Served with a Roasted Vegetable Pasta (next Wednesday), it was quite simply a wonderful meal.
- 4 boneless, skinless chicken breasts
- 1 1/2 teaspoons olive oil
- 1/4 cup minced scallions
- 3 minced garlic cloves
- 1 tablespoon minced fresh ginger
- 3/4 cup reduced-sodium chicken broth
- 1/3 cup rice wine vinegar
- 2 tablespoons hoisin sauce
- 2 teaspoons sugar or Stevia
- Salt and pepper
- Soy sauce to taste
- 1/2 cup sliced scallions for garnish
- Season chicken breasts with salt and pepper on both sides. In a large, heavy skillet heat olive oil over medium high heat; add chicken and sear until well-browned on each side, about 3 minutes per side.
- Transfer chicken to a plate and cover with foil.
- Reduce heat to medium and add scallions, garlic and ginger. Cook, stirring for 1 minute.
- Add chicken broth, rice wine vinegar, hoisin sauce and sugar. Bring to a simmer. Cook until slightly thickened, about 3 minutes.
- Return chicken and juices to skillet, reduce heat to low. Simmer until chicken is cooked through, about 4 minutes. Transfer chicken to a warmed platter. Season sauce with soy sauce to taste and spoon over chicken. Garnish with scallion greens.