I typically show you a picture of what John and I ate for dinner.   The kids almost always eat what we eat, but either cut up, or in some other form, or with barbeque sauce to make the dish more kid friendly.  So I thought it would be fun to show you a picture of the kids’ plates, too.  I’m calling the series What the Kids Ate (clever title, right?)


Tonight was one of those weird nights that the kiddos ate exactly what we ate.  It almost never happens!  Please don’t tell Al Gore that I serve my kids on paper plates sometimes (all the time) to make cleanup easier.   We ate the Pan Roasted Chicken with Maple Pecan Sauce with Roasted Green Beans, which along with broccoli, is my kids’ favorite veggie.


Pan Roasted Chicken with Maple Pecan Sauce


4 boneless skinless chicken breasts

salt and pepper to taste

1 tablespoon olive oil

1/4 cup maple syrup (not pancake syrup)

1/2 cup chicken stock (or water)

1/2 pecan halves

1 tablespoon butter


Preheat oven to 400.  In a large ovenproof skillet, heat olive oil over high heat.  Salt and pepper chicken on both sides to taste and place the chicken in the hot pan.  Cook chicken on one side for about 5 minutes or until it’s brown.  Flip the chicken, put the lid on the pan, and transfer the pan to the oven.  Cook for 15 minutes or until chicken is cooked through.


Remove chicken from the pan, reserving the pan juices, and cover the chicken with aluminum foil.   Turn the stove on high and reduce the liquid until the pan is almost dry, about 2 minutes.  Add the pecans to the pan, along with the chicken stock, and maple syrup.  Cook and stir until the mixture is bubbly, then add the butter. Reduce the heat, melt the butter and serve the sauce over the chicken.