Hetty’s Chicken one spice only challenge!

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Today I was working all day with my book as planned. Then dinner time came around and I was supposed to make Chicken filet served with potato salad, broccoli, Hetty’s mushrooms and shallots side dish. I suddenly realized that I was missing milk and potato salad. I panicked for a second or two, then I realized that I was expecting the delivery man to come by with some groceries I ordered yesterday. I planned everything in detail, what to do when and how it make it all done just in time for the delivery man to come with the rest of the grocery I needed. Then I’m 2 minutes away from getting everything done. Then I get a text from the delivery company saying that he’s an hour delayed. I panicked something I don’t do often while I’m in the kitchen. After consulting with my mom, we came up with a new plan.  I was already boiling two potatoes for my mom, so when the potatoes were done we put a boil in bag of rice into the potato water and let it boil for 10-14 minutes. Then we found another sauce that didn’t need milk that we used. It all turned out pretty well considering the circumstances. I’m going to give you the recipe for today’s dinner even though it almost ended in a disaster.

Fun fact, I decided to try out something new. I thought to myself wouldn’t it be awesome if I could make a juicy, tasty and well flavored Chicken fillet using only one spice blend? Well, I did today and the result was mind blowing. I hope you enjoy the recipe as much as we did.

What you’ll need to make Hetty’s One spice only chicken fillet dinner:

2 large Chicken fillets

Poultry seasoning – Southern blend


How Hetty’s One spice only chicken fillet dinner:

Preheat the oven to 425 degrees. Season the chicken fillet with a good amount of poultry seasoning southern blend on both sides of the fillets. Put a good amount of butter into a skillet on high heat. When the butter is melted put the chicken into the skillet. Let the chicken get a nice and golden color on both side. One minute on each side on high heat should be enough. Use a spoon to spread the butter from the pan over the chicken to keep them moist. Then Put them into a casserole and put it into the oven for about 25-30 minutes. When they’re done, turn off the heat and let the oven door a little open and let it rest for about 10 more minutes. Then serve it up on plate.

Serving tip: You can serve it up with your favorite sauce, rice and Hetty’s mushrooms and shallot dream on the side, and maybe boil some broccoli as well on the side.

If you’re interested in my Mushroom and shallot dream side dish here is the recipe:

200 g mushrooms

2-3 shalotts



Chili flakes


How to make Hetty’s Mushroom and shallot dream:

Wash the mushrooms, and peal the shallots. Turn up the heat to high, add a dash of butter. When the butter is melted add the mushrooms, slice up some shallots and ad them into the skillet. Let them cook for a couple of minutes before you turned down the heat to medium then after a couple of minutes down to low. season with salt, pepper and chili flakes. After 5-10 minutes the dish is done and ready to serve.

I hope you enjoy these two recipes as much as we did. I also hope you have an amazing day, and to see you back here tomorrow for a new post.  Tomorrow’s dinner will be Baked potato with a twist, or casserole egg dish. I posted the recipe on the casserole egg dish last week, but fear not either way what I decided to cook tomorrow there will be a new post!


That’s it for now from my side of the computer.

Until next time..

  • Hetty

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