Saturday, November 19, 2011
Quick Sauteed Chicken Breasts and Green Beans
You know how to cut your cooking time in half when making chicken breasts? Flatten those suckers! When it comes to chicken breasts, bigger is certainly not better. My preferred method for fast flattening is to cover the thawed breasts with plastic wrap and pound them with my hand held lemon juicer, the nice heft and round shape keep the meat from tearing (which is surprisingly easy to do with a traditional meat tenderizer.) Pound the thickest part of the breast till it is the same thickness as the thinnest part of the breast and you have a piece of meat that will cook quickly and evenly. I seasoned with meat with salt, pepper and just a sprinkle of BBQ rub and then heated some olive oil in a heavy bottomed skillet on medium high heat. I added the meat and let it sit undisturbed till it was nicely browned on one side. If the meat is sticking to the pan don't freak out! Go against your instincts and let it sit there till it comes away easily. Flip your chicken after 5 minutes or so and brown the other side. Meanwhile have some frozen green beans steaming in the microwave with a tablespoon or two of chicken broth and some salt and olive oil. When the other side of the meat is browned remove it from the pan and add about a tablespoon of butter, some minced onion, a teaspoon of dried Italian herbs and a bit of salt. When the onion is translucent add about a cup of chicken broth plus any juices that come from the resting breasts and cook all until reduced by half. Add the breasts back to the pan, turn down the heat and spoon the juices over the breasts repeatedly. I made a simple green salad to go with dinner and we were ready to eat in about 20 minutes all together.