white wine and garlic chicken

I’m back in Charm Cit-ay!

I drove back yesterday, a surprisingly uneventful 5 hours in which I groaned to myself about the state of Pennsylvania less than 10 times (record) and sang a lot of Adele, Jon McLoughin, and Glee tunes. 100% off key.

Cruise control is, in my opinion, the best thing ever. Especially on long trips like that where there’s pretty much no one else on the road. Prince William has a digital speedometer, though, so I can no longer set the cruise at 76 and pretend it’s only at 72. I also play a game where I see how many miles I can go without having to turn it off, and then when someone is camped in the left lane going 62 I scream profanities at them and pretend they can hear me. The perks of driving alone.

Once in high school, after most of us had just gotten our licenses, one of our friends declared that her cruise control must be broken, because it missed her exit going home.

Um, what?

She thought cruise control was not only autopilot, but also a mind reader, apparently. If only, if only.

This chicken is like that fantasy cruise control, because it’s made in a crock pot. You set it and stop paying attention until Destination: Done is reached.

I made this at home for my dad and I the night he came back from Florida. I marinated the chicken the night before, turned on the crock pot around 11 AM, and then was super productive while it cooked.

super productive [soo-per pruh-duk-tiv] (adj):

1) going to Target for the 4th time in 3 days because I’m afraid to be alone in my house

2) cringing on the elliptical for 2 hours while catching up on The Bachelor

3) breaking in my shoes for alumni weekend

You’re a doorman, DOORMAN.

White Wine and Garlic Chicken

slightly adapted from How Sweet It Is

3 large chicken breasts, trimmed

8 tbs white wine

2 tbs olive oil

1/2 tsp dried basil

1/2 tsp dried parsley

3 cloves garlic, chopped

1/4 cup parmesan cheese

1 box short cut pasta

broccoli florets, steamed

Dry the chicken breasts, tenderize with a fork, and season with salt and pepper. Mix 3 tbs wine, 2 tbs oil, basil, parsley, garlic, and cheese. Pour over chicken in a zip lock bag, and massage the marinade into the meat.

Let the chicken sit in the refrigerator overnight. About 6 hours before you want to serve, place in a crockpot with another 5 tbs of white wine and all of the marinating liquid, and set it to cook on low.