Chicken Breast (or Leg-Thigh Pieces) Sautéed
People often asked me, as I was writing this book, What should I do with chicken breasts? I think they want to cook chicken breasts because they are lean (therefore supposedly good for you) and quick to prepare, but there’s that persistent problem that there are inevitably two to a package, too much for a single meal. Frankly, I see that not as a problem but as an asset, because, again, you have something to play with for a second round. Here is a basic recipe for cooking the chicken so that it is flavorful and not dried out; it can be varied in as many ways as there are vegetables in season. I confess that I prefer dark chicken meat over light; if you feel the same way, just substitute two leg-thigh pieces for the breast meat, and cook about 5 minutes longer.
Ingredients
Preparation
Step 1
If the packaged breast meat you buy has not been boned, it is very easy to do yourself. Simply use a sharp knife to scrape the breast meat off the rib cage and free the wishbone, if it’s still there. Save the bones for soup.
Step 2
Rinse the chicken, and pat dry thoroughly with paper towels. Rub salt and pepper over both sides. Heat the butter in an 8- or 9-inch heavy skillet, and lay in the chicken. Let brown over medium heat for about 3 minutes, then turn and brown the other side. Continue to sauté for 15 minutes, turning several times, then push the chicken to the edge of the pan. Remove all but 2 teaspoons of the fat, toss the bell pepper into the bare part of the pan, and stir-fry for 2 minutes. Add the zucchini and scallions and continue to cook, tossing and stirring, until they are just tender—about 3 minutes more. Sprinkle on more salt to taste and a few grindings of pepper. Remove one of the chicken pieces to a warm plate and surround it with the vegetables (setting the other piece of chicken aside for a second round). Turn the heat up a little, and splash some wine into the pan. When it has reduced and thickened slightly, spoon out the pan juice, scraping up any brown bits, and pour it over the chicken you are about to eat. Sprinkle some parsley or other herbs on top.
Variations
Step 3
Try other vegetable combinations: Artichoke hearts with slices of onion and new potatoes; root vegetables such as parsnips, celery root, and young turnips are all good with strips of peppers; play with mushrooms, shallots, and fennel, as well as broccoli florets or broccolini. Longer-cooking vegetables are better blanched first for several minutes.
Second Rounds
Step 4
Cold chicken always lends itself to a good chicken sandwich or salad (see suggestions, pages 146 and 147). Leftover breast meat is nice in a Greek soup (see page 89).
