Grilled Chicken Aioli; The Updates…..

Serendipity!

Today, after dropping mon mari off at the hospital for his check-up (they DO like to do a thorough job) I got 2 letters in the post.

The first, from our top-up carrier (for those who don’t know, the French medical system does not provide 100% coverage.  There are deductibles and co-pays.  One buys ‘top-up’ insurance for another 100 or so euros per month to cover these bits).

Without getting technical (and boring) our top-up carrier said our old address wasn’t valid so they were canceling coverage.

The second letter was the validation of coverage at our new address.

Problem created and solved in the same day!  I like that.

Sunflower update:

Sunflower_solo_2

Our house is surrounded.  The tree on the left is next to my potager (vegetable garden)

Sunflower_road

Cabinet update:

Glass_door

I really like the mix of wood and glass.  There will be lights running underneath all of the upper cabinets.

He had to redo the drawers because they were sticking…. but, progress is being made.

We were even looking at wallpaper for the dining room today.  It’s nice to be doing long-term planning again!

Dogs

My dogs are getting to be friends in their old age…. And, just this once I got the camera snapped before they jumped up to greet me.  Thought I’d share.

I’ll also share my favorite, ‘nothing healthy about this but, damn, it’s good’ chicken marinade.

We all need one of these, right?

Grilled Chicken Aioli

Grilled Chicken Aioli

This is a very thick marinade and it clings to the meat, without burning, keeping it very moist.  I use it on turkey cutlets, as well.  

2 chicken breasts, boneless, skinless

Marinade
3 tbs soy sauce
3 tbs mayonnaise
3 tbs olive oil
1 tsp garlic powder – or 2 cloves garlic, crushed
1 tsp dried oregano

In small bowl whisk together the ingredients for the marinade – whisk well: it should emulsify (come together thickly). Pour over chicken breasts and let marinate for 10 – 15 minutes – or longer if you are doing other stuff, up to 45 minutes. Remove from marinade and cook on barbecue grill for 8 – 12 minutes per side or until done (test – take a peak). OR sauté in nonstick skillet for 8 – 10 minutes a side, until done. Serve, sliced or not.

Next:  The mantel….

13 thoughts on “Grilled Chicken Aioli; The Updates…..”

  1. What a joyous time of year for you – to be surrounded by sunflowers, to have the kitchen on the fast track to being finished and to have lovely dogs enjoying each other. Sit back for a moment and savor!

  2. Nothing, nothing more wonderful than a field of sunflowers! One morning in Michigan I went for my walk and came upon a field like that. I ran home and tried so hard to get everybody to go back with me to see it.

  3. Those sunflowers! What a vista! I was going to say “Only in France,” until I read Tanna’s comment. ; )
    Thick marinade = brilliant idea.

  4. Another update with great photos and a recipe to boot.
    But I’m most taken with the dogs — in particular, the space they have outside. I think it’s good to be a dog at your place.
    Not that I want the job or anything.
    P.S. I don’t think a lot of people talking for a national health care system in the US know about “top-up” coverage. I wonder if Americans would have that, too?

  5. Such gorgeous sunflowers! They must make you so happy.
    The kitchen is looking really good, I love the Provencal look.
    And the chicken is indeed glossy and sticky and delicious looking. I’d eat it with my hands.

  6. What a treat your pictures are! Sunflowers, beautiful kitchen cabinets (The kitchen looks fantastic), faithful dogs and succulent chicken. I love your life! I love mine too.

  7. What a beautiful backdrop for your garden! I love it when the French fields turn all sunflower yellow, I didn’t know exactly when that was. I guess I could go back and look at the dates on all the pictures I’ve tried to take of them when driving through the French countryside.
    Did nobody else notice how you managed to have dishes displayed in your glass cabinet that so coordinated? Real class there, Madame!

  8. Zoomie, I’m having such fun with the sunflowers… and the cabinets. The fields were part of this house, but we didn’t want them and had no clue what would be done with them.
    Tanna, I hope you went back by yourself if no one else was willing.
    Susan, I sit and stare at them…. it’s really incredible
    TikiPundit, We didn’t know about it until we moved… It’s cheap and really makes a difference; although, now that mon mari has diabetes, he’s covered by the
    French system at 100%
    Emiglia, they make me smile ;-))
    Natashya, and garlic-y… all good!
    Simona, and all the bunnies have moved from my garden to the sunflowers
    Thanks, Marie!
    Penny, faithful, old dogs…. they love laying in the grass this summer.
    Azurienne, I’ve gotten very aware of the sunflowers – and the timing is all over the place!
    Sam, the marinade is my favorite – but I love garlic and soy….

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