Drabblerotic - E is for Earwigs

FB3X Drabblerotic

Share your drabbles, or flash fiction inspired by our word of the day. To join in, just post your piece to your blog/social media/website and add your link to the list with Title (Rating, Genre), e.g. A Little Bit of Fun (PG, Science Fiction) and then to perpetuate the cascade, add the list code to the bottom of your post :)

Title: Bugs (G, m/m, Wizards' World)
My Master list for Drabblerotic 2016. A to Z Challenge 2016
Author: charisstoma
Word count: 100

“Alright, it’s time to spray for insects again. So be warned.” Andy looked at Simon as if accusing him of not doing his job.

“I eat rodents,” Simon defended himself. “Remember that cute ‘ittle-bitty dormouse you wouldn’t let me eat.”

Sighing, “Well this bug looks like it’s straight out of that Star Trek movie, the one where they put mind controlling insects in people’s ears. I want it and all its relatives gone.”

Trying hard not to snicker Simon said, “So we’ve got earworms?”

“An earworm … is a song that repeats itself in your brain!” Andy reached for the broom.

Garlic Basil Chicken with Tomato Butter Sauce

Garlic Basil Chicken with Tomato Butter Sauce
http://pinchofyum.com/garlic-basil-chicken-with-tomato-butter-sauce
Author: Pinch of Yum


Ingredients
1 lb. boneless skinless chicken breasts or grill and cut into bite-sized pieces
salt and pepper
¼ cup olive oil
5-6 roma tomatoes, diced
3 cloves garlic, minced
one handful fresh basil, loosely packed, cut into ribbons
¼ cup LAND O LAKES® European Style Super Premium Salted Butter
8 ounces pasta, like spaghetti, linguine, or bucatini

optional: cut up steam and add red pepper, zucchini, yellow onion

Instructions
Cover the chicken with plastic wrap and pound each piece to an even thickness, about one inch or so in the thickest parts (this just helps it cook faster and more evenly). Remove the plastic and sprinkle each piece of chicken generously with sea salt and freshly ground pepper.

Prep the tomatoes, garlic, and basil and set aside. Make the pasta according to package directions.

Heat the olive oil in a large heavy skillet until a drop of water sizzles across the top. Add the chicken and pan-fry for several minutes on each side - the goal here is to get the chicken cooked AND get a nice browning on the outside. When the chicken is done, set aside.

Give the oil a few minutes to cool, add the tomatoes, and return to heat (if you add the tomatoes to the hot oil it will be a splatter-fest). Simmer to cook the tomatoes down into a chunky-sauce-like-mixture. Add the garlic and butter and stir to combine until the butter is melted. Add the chicken back in to soak in the sauce for a few minutes.

Just before serving, stir in the basil. Top servings of pasta with the chicken and the sauce.

Notes
You can see the picture to see how much basil I used. I pulled all those leaves off, ribbon-ed them, and added them in! It was probably about one cup, loosely packed, but go by taste. If you're not huge on basil, start with less.
Recipe by Pinch of Yum at http://pinchofyum.com/garlic-basil-chicken-with-tomato-butter-sauce

Pan Seared Chicken With Balsamic Cream Sauce

Pan Seared Chicken With Balsamic Cream Sauce
By KitchenMistress
http://www.food.com/recipe/pan-seared-chicken-with-balsamic-cream-sauce-484496


TOTAL TIME 40mins PREP 10 MINS COOK 30 MINS SERVINGS 4
This is a low-carb recipe that is absolutely delicious, rich, with so much flavor. I've served it to guests and it is elegant and gets rave reviews every time. Enjoy! Season with love!
Recipe origin: www.peaceloveandlowcarb.com

INGREDIENTS
1 1⁄2lbs chicken breasts, boneless, skinless
1white onion, sliced into thin rings and separated
1lb mushroom, small Bella Mushrooms, halved
1⁄2cup chicken broth
1cup heavy cream
3tablespoons extra virgin olive oil
3tablespoons butter
1⁄2cup parmesan cheese, shaved
3tablespoons balsamic vinegar
salt & pepper
1pinch red pepper flakes(optional)
1⁄4cup fresh parsley, chopped

DIRECTIONS
Season the chicken with salt and pepper and let rest.
In a small skillet, saute onions in the butter until they are golden brown (carmelized).
In a larger skillet with tall sides, heat olive oil and brown the chicken on both sides, but do not cook through. Remove chicken from the pan and set aside.
While the pan is still hot, deglaze with the chicken broth, and use a whisk or spatula to loosen all the browned bits.
Add the heavy cream and the balsamic vinegar to the chicken broth. Add salt and pepper to taste and red pepper flakes (if desired) Whisk through.
Add the mushrooms to the cream sauce and simmer for 10 minutes. Add onions into the sauce.
Place the chicken back into the pan with the sauces, increase heat to medium and saute until chicken is fully cooked and juices run clear.
Remove chicken and add the Parmesan cheese to the sauce. Stir until melted through the sauce.
Plate the chicken, top with sauce, and garnish with fresh parsley. I often serve this chicken over the top of basmati rice.

I need a staircase

Why yes, people are ... *shakes head sadly*