Chicken with White Wine Sauce and Raspberry Vinagrette

I know, I know...it's been WAY too long since I've shared any recipes. That's not to say we haven't been cooking, but working 40+ hours a week in a preschool is certainly exhausting (I've been saving my energy for the actual cooking). (P.S. I thought I posted this about two weeks ago. I don't use my computer a lot during the summer, so when I turned it on today, it was still on the page where I'd written the post! - OOPS!) Sorry, y'all!

Anyhow...

We're getting pretty good at making quick and easy meals, and have been using the gas grill quite a bit (which is convenient since Noah is in charge of that!) ;).

A few nights ago, we decided to use up some chicken we'd bought, and the half bottle of white wine left in the fridge from quite a while ago.

Super easy recipe for Chicken in White Wine Sauce (Source):

 Combine 2 tbsp flour, 1/4 tsp each salt, paprika, and ground black pepper in a shallow dish, then coat the chicken in the mixture. (Side note: to save time, we cut the chicken into bite-sized-ish pieces). Heat a little olive oil in a pan and cook the chicken, then add 1/2 cup of white wine and 1/2 cup of chicken broth. Bring it to a boil, sprinkle a few teaspoons of grated parmesan cheese, and serve with rice or pasta (we chose Bertolli cheese tortellini).

I also made a yummy Raspberry Vinaigrette Dressing (Source) with some fresh raspberries we'd bought that were a bit too soft to eat:

Add 1/2 cup raspberries (fresh or frozen), 1/4 cup apple cider or balsamic vinegar (I used apple cider because I had it on hand), 2 tsp sugar, and 2 tsp dijon mustard (or 1 tsp dry mustard) to a blender and puree until smooth. Slowly add 1/4 vegetable oil until well combined, and add salt and pepper to taste. (For the record, I added the oil with all the other ingredients and it came out fine!)

Enjoy!

-C and N