Happy weekend! I’m so ready for this week to be over and to start fresh, you know what I mean? This weekend will be filled with getting caught up and recharging for next week. We leave for our vacation/holiday to Paris next week! Looking around for Paris outfit inspo and came across this image, love the matching pants and top.
Have a great weekend!
{This ensemble is from H&M, but here’s a similar look:}
This has been my uniform lately: a pretty tank and an easy jacket to throw over top if it gets cool. And that tank is on the top of my wish list, I’m loving the pattern!
We made this amazing recipe over the weekend and it’s too good not to share. It’s a little bit time consuming but so worth it, it’s perfect for a Sunday dinner! {And I’m not a food photographer — these iPhone snaps hopefully portray how delicious this dish is!}
Ingredients
+ 1 pound new potatoes, thinly sliced
+ 2 tablespoons olive oil
+ 6 chicken breasts
+ 8 shallots, diced
+ 3.5 ounces bacon lardons
+ 1 lemon, sliced into wedges
+ 5 oregano sprigs
+ 1/2 cup dry white wine, such as Sauvignon Blanc
+ 1 cup chicken stock
Directions
Heat oven to 390F. Spread the sliced potatoes in a roasting pan, brush with olive oil, and season. Roast for 20 minutes or until just browned. Season the chicken and add to roasting pan along with diced shallots, bacon lardons, lemon wedges, and oregano. Drizzle with olive oil and return to oven for 20 minutes. Pour over the wine and chicken stock, return to oven for 20 minutes until the chicken is golden and cooked through. Enjoy!
