Tag Archives: breast

Menu for Two – Seared Boneless Skinless Chicken Breast w/ Rosemary Shallot Pan Sauce and Braised Kale

Photo by KathyHuntPhoto.com

As a home cook, one of the ways I work on improving my “chops” is by challenging myself. Sometimes I’ll pick a “secret” ingredient, a la Iron Chef, and other times I’ll prepare what I call a Pantry Dinner. For these, I simply scan the fridge and the pantry for ingredients, check out what produce we have on hand and try come up with something tasty for dinner. (If anyone remembers Gordon Elliot’s Doorknock Dinners show…that’s where I got the idea.) This recipe was the result of one of those “Pantry Dinner” nights.

On this particular evening I had to come up with something quick because I was a little late getting home…so late in fact, that I had actually thought of just making omelets and toast. But upon scanning the refrigerator I discovered half a bottle of wine, a package of chicken breast, and ½ a bunch of fresh kale left unused from a previous night. With a stash of whole shallots (Albertson’s has had good ones for 2.99 a pound lately) and a fresh head of garlic I was off to the races.

This cooking method is a fairly foolproof way to cook boneless skinless chicken breasts; they always come out nice and moist. Just be very careful pulling that pan out of the oven! I have a potholder glove that I keep on the handle of the pan while making the sauce. The pan sauce is very quick, it should take no longer than two minutes or so to reduce the wine. Remember to remove the pan from the heat before you stir in the butter. For this tiny amount of butter there should be no need to return the pan to heat. (Doing so could cause the sauce to separate causing it to be unpleasantly greasy.)

Start to finish this “Pantry Dinner” was on the table in about half an hour. With a piece of crusty whole grain bread, a salad and the rest of the wine this ended up being a rather nice dinner for two…I hope you’ll try it!

Seared Boneless Skinless Chicken Breast with Rosemary Shallot Pan Sauce and Braised Kale

For the chicken:
Two – Boneless, skinless chicken breast halves
¼ Cup – Dry white wine (I used Pinot Grigio)
1 – Med Shallot, chopped
1 Branch – Fresh rosemary (leaves only) chopped finely
Approx. 1 Tablespoon – Fresh lemon juice
1 Tablespoon – Unsalted butter, cut in 4 to 6 pieces and kept very cold
1 Tablespoon – Olive oil
Season with an Italian Herb Seasoning Grinder

For the braised kale:
4 cups – Fresh kale, stems removed, leaves torn or cut into bite-sized pieces
1 – Med Shallot, chopped
1 Clove – Garlic, minced
¼ Cup – Dry white wine
Approx. 1 Tablespoon – Fresh lemon juice
1 Tablespoon – Olive oil
Season with an Italian Herb Seasoning Grinder

Pre-heat the oven to 350 degrees. Heat a 10” oven-proof pan over medium-high heat and using the Italian Herb Seasoning Grinder, season the chicken fairly liberally on both sides while the pan is getting hot. When the pan is hot, add roughly 1 tablespoon of oil and swirl or shake the pan to cover evenly. (There should be “just” enough oil to coat the pan.)

Carefully place the chicken in the pan, skinned side down and sear until some browning appears around the edges, about 4-5 minutes. Turn the chicken over and cook 1 minute more, cover and place in the oven for 20 minutes.

Meanwhile, warm a large sauté pan over medium heat, when the pan is hot add 1 tablespoon of olive and swirl or shake the pan to cover evenly. Season the oil with a few good grinds from the Italian Herb Seasoning Grinder then sauté the shallot and garlic just until the aroma of the garlic begins to fill the kitchen, about 1 minute. Add the kale and toss to coat with some of the oil.

Add the wine and a squeeze of lemon juice and cover. Cook covered, 15 minutes or until the kale is tender, stirring every few minutes. Toss again and check for seasoning just before serving. If necessary, add a little salt & pepper to taste.

After 20 minutes, very carefully remove the chicken from the oven holding the handle of the pan with a pot holder or “dry” dish towel. Remove the chicken to a plate (or cutting board) to rest. Place the pan with any remaining juices over medium-high heat. As the pan juices begin to boil, stir in the shallots. Cook about one minute then add the white wine and a squeeze of fresh lemon juice. Return to the boil and allow this to cook until about three quarters of the liquid has evaporated.

When the liquid in the pan has reached nearly the consistency of syrup, turn off the heat and remove the pan from the burner, stir in the rosemary and half of the butter. Continue stirring and when that butter has melted, stir in the remaining butter. Stir until all of the butter has melted into the sauce and set the pan aside while you prepare your plates.

To serve, spoon a healthy serving of the kale onto each plate. Carefully slice the chicken in diagonal slices, fan the slices out and serve next to, or right on top of the kale with the sauce spooned evenly over the chicken.

Enjoy!

Randy

Chicken Milanese

How to stretch those dinner dollars – Part 2

Last week when I made the Chicken Casserole I set out to demonstrate a use for my homemade chicken stock. Tonight when I rustled up one of my favorite quick dinners I realized that I was using the second of three large chicken breasts that came in a package my wife bought. The thought occurred to me that it was a great way to demonstrate getting a real value for your food dollar.

Kat picked up a package of boneless chicken breasts at Aldi last week. There were 3 large breast halves in the package weighing in at 2.43 pounds (or about ¾ pounds each) for $6.05. If I could use each of the 3 breasts for the basis for 3 different dinners for two that’s just over a dollar per plate! Sure I use other ingredients in the preparation but the protein is often the most expensive element of a meal. When you’re on a budget and trying to stretch your dinner dollars…a buck a person is an awesome start!

So once again I find myself posting a less than glamorous recipe but hey it’s Monday night after a tough day at work, after the NFL playoffs yesterday. I didn’t feel like spending all night in the kitchen and yes, at the risk of sounding silly I’ll say it again; this too is a Recipe Randy Cooks. It also happens to be one of my favorite ways to use boneless, skinless, chicken breasts.

Because I was using an extra-large chicken breast half I was able to get 4 nice pieces out of one breast by first butterflying it, then dividing it into 4 equal pieces. Here is a video that shows how to butterfly a chicken breast: http://www.youtube.com/watch?v=ySB2jgO1ljU&feature=fvw . For this recipe the breasts should be pounded very thin, no thicker than ¼ inch at the very thickest part.

Note that I dump out the oil and wipe the pan after cooking each batch of chicken. This is my secret method of ensuring a perfectly and evenly browned cutlet every time. Oh, and lest I forget… Brianna’s Real French Vinaigrette is my favorite salad dressing and it’s a perfect choice in this dish. Traditionally the cutlet is buried under the salad but Kat and I both prefer it alongside so the chicken stays nice and crispy even after drizzling on a little fresh lemon juice.

Chicken Milanese

1 – Large Skinless Boneless Chicken Breast, butterflied and divided into 4 pieces, then pounded to ¼ thickness or less.
2 – Eggs, lightly beaten
2 Tbsp – Water
2 Cups – Panko Bread Crumbs
1 Cup – Whole Wheat or Unbleached Flour
Kosher Salt & Fresh Ground Black Pepper
Olive or Canola Oil

Salad of Green Leaf Lettuce with Grape Tomatoes and Celery slices.
Salad Dressing
Fresh Parmesan Cheese
Lemon Wedges

In one bowl, season the flour well with salt and pepper and stir to blend. In another bowl, gently beat the eggs and water to combine. Place the Panko Crumbs in a third bowl. One at a time dredge the chicken pieces first in the flour, shaking off any excess, then in the egg, then finally in the Panko Crumbs to coat evenly. Place the chicken in a single layer on a foil or parchment lined sheet pan to rest at room temperature for 20 minutes before cooking.

Warm two tablespoons of oil in a large non-stick pan over medium heat. When the oil is shimmering hot cook two pieces of the chicken, turning only once, until “light” golden brown on each side. Move the cooked chicken to a paper towel to wick away any excess oil and season lightly with salt and pepper. Discard any oil left in the pan and carefully wipe out the pan with a paper towel, then add 2 more tablespoons of oil and repeat the process, cooking the other two chicken pieces.

To serve, toss the salad, tomatoes, and celery with the dressing being careful to use only enough dressing to coat the greens. Place the chicken on the plate and cover partly (or not) with the salad. Top with shaved Parmesan and garnish with lemon slices to finish.

Enjoy,

Randy