Archive for September, 2019

Sep 01

Lemon Chicken

SERVES 2 to 3

Ingredients
  • 2 boneless, skinless chicken breast halves
  • 3 tablespoons unsalted butter, divided
  • 1 cup flour
  • sea salt
  • olive oil
  • juice of 1/4 to 1/2 lemon
  • 1/4 to 1/2 cups low-sodium chicken broth
  • freshly cracked black pepper
  • flat-leaf parsley for garnish
  • lemon slices for garnish
Directions
  1. Slice chicken breast thinly. I cut them in half first, separating the fat end from the skinny end. Slice the fat end into 3 or 4 thin slices and the skinny end in two, depending on the size of your breasts. Season lightly with salt.
  2. In a medium non-stick frying pan, melt 1 tablespoon butter over medium heat.
  3. In a shallow bowl, season the flour with some salt. Dredge the chicken in the flour.
  4. Add a few dashes of olive oil to the melted butter. Place chicken in pan and cook for 2 minutes per side, or until almost cooked through. Do this in a couple of batches, adding a bit of butter (reserving 1 tablespoon for step 5) and a dash of oil each time. Remove cooked chicken to a warm platter.
  5. Add lemon juice to the pan and deglaze. Move off the heat if it’s burning. Add 1/4 cup of the broth and bring pan back to the heat, stirring, until slightly thickened. Add more broth if too thick. Turn off heat and stir in 1 tablespoon butter.
  6. Dip chicken pieces into pan sauce, and return to warm platter. Pour remaining sauce over chicken. Grind a little black pepper over top. Garnish with parsley and a slice of lemon.
  7. Buon appetito!

https://food52.com/recipes/3840-lemon-chicken

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Posted in Chicken, Main

Sep 01

Skillet Chicken with Corn and Miso Butter

SERVES 4

Ingredients
  • 2 tablespoons white miso, separated
  • 3 tablespoons olive oil, separated
  • 1 tablespoon lime juice
  • 1/2 teaspoon honey
  • kosher salt, to taste
  • 1 1/2 pounds boneless, skinless chicken thighs or breasts
  • 3/4 cup finely chopped Vidalia onion (from 1 small onion)
  • 3 to 3 1/2 cups corn (from 5 to 6 ears)
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon butter, softened
  • lime wedges, for serving
  • A big handful of chopped chives or cilantro, for serving
Directions
  1. In a small bowl, stir together 1 tablespoon miso (level, not heaping), 2 tablespoons olive oil, lime juice, and honey until smooth.
  2. Place chicken on a large plate or dish and dry well to promote even browning. Lightly season both sides with kosher salt (keeping in mind that the miso will add saltiness). Spoon the miso rub over the chicken, and using your hands, rub it evenly over both sides of the chicken.
  3. In a 12-inch cast-iron or heavy nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the chicken thighs to the skillet and cook until nicely browned on the first side, about 10 minutes. (Take your time: you want the miso chicken and fond in the skillet to nicely caramelize, not burn; lower heat if needed.) Flip; continue cooking until browned and cooked through (an internal temperature of 165 degrees F), about 8 to 10 minutes longer. Transfer the thighs to a plate and set aside. Pour off any excess fat, leaving a tablespoon or two in the skillet.
  4. Add onions to the skillet, scraping up the fond with a wooden spoon as they start to cook. (Add a tablespoon of water, if needed, to help deglaze the pan.) Cook the onions until tender, about 5 minutes. They’ll be a rich brown from the fond.
  5. Meanwhile, in a small bowl, combine butter and remaining tablespoon of miso. Stir and smash together until well integrated.
  6. Add the corn and thyme to the skillet with the onions; saute until the corn is crisp-tender, stirring several times, about 3 to 4 minutes. Add miso butter, stirring to evenly coat the corn in it as it melts. Cook for another minute, then remove from heat. Squeeze a little lime juice over the corn. Adjust acidity and seasoning, to taste.
  7. Top with chives or cilantro, and serve warm with lime wedges on the side.

 

https://food52.com/recipes/77452-skillet-chicken-with-corn-and-miso-butter

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Posted in Chicken, Main

Sep 01

Chicken Kiev

MAKES 8

Ingredients
  • 4 boneless chicken breasts
  • Salt and pepper
  • 3 garlic cloves, finely minced
  • 1 handful Italian parsley, finely chopped
  • 2 tablespoons fresh thyme, chopped
  • 8 fresh basil leaves, finely chiffonaded
  • 8 tablespoons butter, slightly softened
  • 1/2 cup flour
  • 3 tablespoons olive oil
  • 1 cup white wine
  • Extra lemon juice for sauce
  • 8 lemon wedges
Directions
  1. Use a mallet or rolling pin (or Amanda’s favorite pounder!) to pound and flatten the chicken breasts. I place each breast between pieces of plastic wrap. Make the breasts as thin as possible, but try not to tear the breasts – 1/4-inch is a good thickness to aim for. You are going to slice each flattened breast in half.
  2. With the “smooth” side of the breasts down, lightly season the breasts with salt and pepper. Then, divide the garlic and herbs into eighths, and sprinkle each breast half with an eighth of the garlic and herbs.
  3. Shape each tablespoon of butter into a cylinder, and place in the center of the breasts The butter should be placed like this: ( – ). The goal is to wrap up the breasts so the Kievs are as airtight as possible to keep the butter from leaking out during cooking. I fold over the breasts on the sides first, and then top and bottom.
  4. Dust the Kievs in flour, very lightly, and then place them in the refrigerator for at least 30 minutes so they can firm up. You may want to use toothpicks to keep the Kievs intact. Take them out of the refrigerator about 30 minutes before you are ready to brown them.
  5. Heat the olive oil in a large skillet over medium heat. Using tongs, place the Kievs in the skillet and brown nicely on all sides, including the tops and bottoms of the Kievs. I find that some of my Kievs have 3 sides; others – 4 sides – in addition to a “top” and “bottom”. The browning may take about 15 minutes.
  6. Place the Kievs in a 300°F oven while you make the sauce.
  7. If you find that some of the Kievs have released their butter, that is fine – it happens all the time. To the skillet, add the wine and scrape all the good bits into the wine. If you need to add butter to the sauce, just a small pat will do. Reduce the sauce until it is nicely brown and shimmering. Taste — and for a little brightness, you may want to add a tiny bit of lemon juice.
  8. Plate the Kievs and pour the sauce over them. Serve with lemon wedges.

 

https://food52.com/recipes/11471-chicken-kiev

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Posted in Chicken, Main