So .... first I pounded out two large breasts with my iron skillet. Then I salted and peppered them, and browned them in olive oil. While that was going I diced half and onion, minced two cloves of garlic, and julliened a bunch of mini bell peppers of assorted color (it ended up being somewhere between 1 and 2 cups). After the chicken breasts were browned I transferred them to a plate. In the same pan I cooked them in I sauteed the onion (3 min), added the peppers and cooked them a bit (4 min) and finally added the garlic and sauteed them (two min). While that was going I chopped 2 tomatoes, cut up fresh rosemary from two sprigs, and chiffonaded (is that a word?) a big handful of fresh basil. I then added the tomato to the pan along with some white wine, about enough to cover the bottom of the pan by 1 or 2 inches, and a good pinch of sea salt. I cooked that a bit, bringing it to a strong simmer, then added back the chicken breasts. You can add some flour to thicken the sauce if it looks like it needs it. When the chicken was cooked through I added the fresh herbs and cooked it for another minute or two. I served the chicken breasts with the sauce/veggies laddled on top generously. Here's what took it over the top: on top of all that goodness I added crumbled dill goat cheese. It was so good!
Wednesday, July 9, 2008
Improv Chicken
So last night Oliver had very nicely volunteered to make chicken. He is, by the way, a fine cook. However, last night he was "distracted by SNP [single nucleotide polymorphism] data". This never happens to me. Does it make me a bad scientist that random data would NEVER, EVER, distract me from making dinner at 9:30 at night? Anyways, I ended up improvising some chicken breasts and they turned out just great. I suppose you could substitute tofu, Suzanne, but it would probably kind of suck.
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3 comments:
Maybe someday: Les Mamelles de Tofu.
What an improv!
No one to cook for tonight. I had yet again some of the wild rice and yellow lentil salad. Remember that, Jody, from way back when you were here? It's still not all gone. The evening's variation: a big glob of tahini on top, heated in the microwave.
I don't think pounding out two large breasts is a very nice thing to do.
How do you pound out chicken breasts with an iron skillet? You beat them with the flat bottom?
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