1. Basic Sauteed. Season 4 small chicken breasts w/salt & pepper. Cook in 2 TBSN vegetable oil in a large skillet over medium heat until golden, turning once. 12 minutes. Cover; cook 3 more min. (American)
2. Lemon-Thyme. Cook Basic Sauteed (no. 1) in 1 TBSN each butter and oil. When done, stir in 1 TBSN each butter & fresh lemon juice, 4 strips lemon zest ad 2 thyme sprigs; turn chicken to coat. (Greek)
3. Blue Cheese-Shallot. Make Basic Sauteed Chicken (no. 1); remove to a plate. Cook 3 sliced shallots in the drippings, 2 min. Add 3/4 cup low sodium chicken broth; simmer 5 min. Stir in 1 TBSN butter. Pour the sauce over the chicken; top with blue cheese. (French)
4. Hoisin-Plum. Make Basic Sauteed Chicken (no. 1); remove to a plate. Cook 4 diced plums and 1 bunch chopped scallions in the drippings, 2 minutes. Add 1/2 cup low sodium chicken broth and 1/4 cup hoisin sauce; simmer 5 min. Stir in the juice of 1 lime; pour the sauce over the chicken. (Asian)
5. Apple-Mustard. Make Basic Sauteed Chicken (no. 1); remove to a plate.Cook 1 chopped apple in the drippings, 2 minutes. Add 2/3 cup low sodium chicken broth; simmer until reduced by half. Stir in 1 TBSN grainy mustard; pour sauce over chicken. (German)
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