These Are Some Seriously Summery Chicken Breasts – The Denver Post

By Emily Weinstein, The New York Times

Every week, I pick five recipes for you for busy nights. And I do have five amazing recipes for you below, but can I also put in a plug for something else this time around?

In addition to making the buttery, insanely good tomato chicken below, and the coconut-dill salmon, I also think you should grill something super simple. If you don’t have a grill, sub in whatever cooking method you like. The point is to make the most basic, salt-and-pepper-and-cook-it grilled salmon or baked tofu, so you can devote your energy to making the side dishes.

Tomato basil chicken breasts. Christian ReynosoÕs latest recipe is a piccata-ish chicken dish served with a sauce of butter, shallots, tomatoes and red wine vinegar. Food styled by Simon Andrews. (Rachel Vanni/The New York Times)

1. Tomato Basil Chicken Breasts

This chicken takes a cue from piccata then heads in a decidedly summery direction: A quick pan sauce of butter, shallots, tomatoes, capers and a splash of red wine vinegar turns rich, juicy, and bright — just the thing to spoon over the top. A handful of fresh basil at the end wilts gently in the heat of the sauce. No lemon here, but the vibes are still tangy, savory, and buttery. There’s plenty of sauce, so pair with bread or rice to help soak it all up.

By Christian Reynoso

Yield: 2 servings

Total time: 30 minutes

Ingredients:

  • 2 small boneless skinless chicken breasts (about 3/4 pound) or 1 large chicken breast, halved horizontally
  • Salt and pepper
  • 1/4 cup all-purpose flour
  • 3 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 2 tablespoons diced shallots (about 1 medium shallot)
  • 12 ounces assorted tomatoes, small ones halved and medium and large cut in wedges
  • 1 tablespoon capers in brine, drained
  • 1/2 teaspoon red wine vinegar
  • Plenty of basil leaves (large leaves torn), for serving

Preparation:

1. Season the chicken breasts all over with salt and pepper. Add the flour to a shallow bowl or plate. Dredge the chicken by placing it in the flour, then turning to coat all sides evenly.

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