In Good Taste Vol 3

September is August’s opposite number. Some months blend together like watercolors, dripping from blue into green and back again without you even noticing the color changing. September is a yellow stabilo highlighter bleeding into a line you drew with a black sharpie.

 In August, the mind exists outside of itself; planning, reflecting, sunbathing. 

In September, it seems impossible for your mind to be anywhere but inside itself, folding over and over about what you might be late for –when class is going to start, which new shoes you need for winter and where the nearest Ikea is. September punches you square in the face, and then knees you in the liver for good measure.

Shamefully, this month I am neglecting seasonal produce and leaning into comfort meals. Grocery stores near me are spilling over with melons, figs, sweet potatoes, and squashes of every variety and color. I often find splodges of sticky purple in my bag from where ripe plums have met their unfortunate end under a water bottle or new textbook. Despite the abundance of produce, my fridge is sad and lonely, stocked with a lot of chicken breast and a lone cabbage.

I never know what to cook in September, and normally there’s no point thinking about it because I won’t have time to make it. This is the time of year when I lean on dependable meals that are nourishing, and that I could make with my eyes closed. 

Tuscan chicken is one of those meals. It is an ideal meal-easy to make with just a few ingredients, and perfect for this time of year. I go back to it so much that this dish exists like a favourite lover, who I return to again and again, seemingly without end. It keeps well in the fridge, it's a crowd pleaser, and has about 30g of protein per serving as well as lots of magnesium and beta carotene from the rocket. This is a heavily bastardised version of Tuscan chicken, which any citizen of Tuscany would probably spit in my face for, but it’s hot and it’s easy. What more do we really need in a month like September?

Bastardized Tuscan Chicken 

For two servings 

Ingredients

• 2 chicken breasts 

• 100g rocket 

• 2-3 minced garlic cloves 

• A spoonful of cream cheese 

• About 100g of sun dried tomatoes in oil 

• 100ml Chicken stock (or one bouillon cube)

• S&P

• Dried oregano (optional)

• Lemon juice (optional)

• Grana Padano (or any hard italian cheese)

Method 

• Add oil to a pan and once hot, add salt and pepper. I like to use the oil that the sun dried tomatoes come in, but anything will do. Once the pepper is frying, add in both chicken breasts and season the top side. Fry for about 8 minutes without flipping, then turn the chicken and fry for a further 8 minutes on the other side, or until you have an internal temp of above 73°c, or 165°f. Remove from the pan and set aside to rest (don’t slice them!)

• To the same pan, add in your minced garlic. Once aromatic, add your chicken stock (or 100 ml of water and your bouillon cube) and stir to incorporate the chicken fond at the bottom of the pan. 

• This is the point where you can season your sauce. First, incorporate your cream cheese and more pepper. Try to avoid adding salt because the stock is already salty. After that, season with whatever your heart desires while your sauce reduces. I like to add oregano and a little bit of Grana Padano to help the sauce thicken. If you are feeling really crazy you can add some flour to thicken and paprika for a different flavour profile. 

• Chop your sundried tomatoes (tip - use scissors) and add them to your reduced sauce. Slice up your chicken. 

• Prepare a bed of rocket in a bowl and add your chicken on top. Pour over the sauce, being sure to coat as much salad as you can. Over the top, sprinkle more Grana Padano and a squeeze of lemon juice. Serve hot or keep the sauce in the fridge for up to 4 days