This is usually a main course I make when I'm scrounging around with what I have on hand. I have plans to do a post listing my pantry and fridge staples for you so stay tuned for that. The ingredients in this recipe are pretty basic and while it's not a dish that Chris necessarily gets excited about, he's always pleasantly surprised at how good it is. I adapted it from Rachael Ray's 365 No Repeats cookbook.
Time: 30 minutes
Serves: 2-3
Ingredients
- 2 boneless, skinless chicken breasts
- 1 lemon
- 1 TBSP fresh herbs - parsley, thyme or tarragon all work great
- 3/4 cup chicken broth
- 3 TBSP dijon mustard
- 3 TBSP sour cream (light or regular, don't use nonfat)
- 1 TBSP capers (optional)
- salt and pepper
- 2 TBSP olive oil
- Trim the fat from your chicken breasts and slice in half horizontally. This is called butterflying and makes for thinner chicken breasts that cook faster. I almost always butterfly boneless skinless chicken breasts.
- If your butterflied chicken breasts have uneven thicknesses, you may want to cover them with some plastic wrap and flatten out the thicker parts with a meat mallet or rolling pin.
- Cut your lemon in half and squeeze it on top of the raw chicken.
- Season the chicken generously with salt and pepper - about 2 tsp of each.
- Rinse and chop your fresh herbs and set aside.
- Heat a large skillet over medium high heat.
- Add your 2 TBSP olive oil and heat for a couple of minutes.
- Lay your chicken breast pieces in the pan. It should sizzle when you add them.
- Cook for 3-4 minutes, until the chicken starts turning white around the edges.
- Flip the chicken and cook for another 3-4 minutes. When you press the chicken with your finger, it should bounce back - if it still feels squishy, keep cooking. Or, you can just cut into it to check the doneness.
- When it's fully cooked, transfer your chicken to a plate and cover with foil to keep warm.
- Your pan should have some tasty brown bits on the bottom - that is good. Keep it over the heat and add your chicken broth. Stand back, it will smoke a bit.
- Add your 3 TBSP dijon and use a whisk to stir, picking up the little brown bits from the bottom of the pan.
- Bring the sauce to a boil, then lower the heat to low and cook for 3-4 minutes until smooth.
- Add your 3 TBSP sour cream, 1 TBSP capers and your fresh herbs at the end and let bubble for 2-3 minutes longer.
- Serve the chicken with sauce spooned on top and serve with bread, rice or pasta to mop up the extra sauce.
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