45 minutes ago
Tuesday, June 16, 2009
File this one under EASY LOW FAT WEEKNIGHT meals.
As you know by now, I am not a fan of boneless chicken breasts, however they are a great vehicle for pan sauces and salads and take on great flavors when marinated and prepared the right way.
I love skin and bones on my meat! Give me the dark meat any day.
Lately, I have been cutting up my own chicken breasts from a whole chicken, using the thighs and legs for other recipes. This way I get to keep the skin & it's much cheaper, and you know I love to cut up naked chickens!
Brown your chicken breasts skin side down to get them nice and crispy. Remove them from the pan and use some white wine to deglaze the pan and scrape up the brown bits for a minute.
Make a simple pan sauce with some garlic, shallots, chicken stock, lemon juice and white wine. Sort of like a picatta, but without the capers.
I threw in some fresh herbs from my garden and swirled in a tablespoon of butter at the end.
Lay your cooked chicken on top of fresh steamed green beans and spoon pan sauce over the top!
There are those 2 E's again. Easy and Excellent.