This meal gives the illusion of taking a lot of time since it consists of a protein, a starch and a veg; illusion is definitely the key word here. I can make this for dinner using stuff I usually have on hand - no advance planning required. Healthy, quick and delicious. Takes less than 45 minutes start to finish.
Pan-Seared Chicken Breasts
2 chicken breasts
Salt and pepper
1/4 c. flour
1 T. vegetable oil
1. Dry the chicken with a paper towel. Pound out the thicker side of the chicken breast so that it will cook evenly. Season both sides with salt and pepper.
2. Dredge the chicken in flour, shaking off the excess.
3. Heat oil in a large skillet over medium-high heat; once the oil is shimmering, add the chicken and cook until browned on both sides and cooked through, ~ 10-13 minutes total.
4. Remove chicken with tongs and tent with foil.
Sauteed Veg
Here you can use whatever you have on hand, I usually do zucchini, summer squash, and mushrooms. Add 1 T. olive oil to the same skillet, add vegetables and saute for a few minutes, scraping up the browned bits from the chicken. Salt and pepper and put the cooked vegetables in a bowl.
Brown Butter Orzo "Risotto"
"A New Way to Cook" by Sally Schneider
1 T. unsalted butter
1-1/3 c. orzo
3-1/2 c. water
1 t. kosher salt
Freshly ground black pepper
In the same skillet, cook the butter over moderately low heat until the solids that sink to the bottom are golden brown and the butter smells like roasting nuts. Add the orzo and saute over medium heat, stirring constantly, until the orzo is golden and about 1/3 of the grains are browned. Stir in the water and salt and bring to a boil. Cook at a low boil until the orzo is tender and most of the water has evaporated, about 11 minutes. There should be a light creamy "sauce" binding the orzo and making it slightly soup. Add pepper to taste.
Add chicken and vegetables back to the pan and serve immediately.
Pan-Seared Chicken Breasts
2 chicken breasts
Salt and pepper
1/4 c. flour
1 T. vegetable oil
1. Dry the chicken with a paper towel. Pound out the thicker side of the chicken breast so that it will cook evenly. Season both sides with salt and pepper.
2. Dredge the chicken in flour, shaking off the excess.
3. Heat oil in a large skillet over medium-high heat; once the oil is shimmering, add the chicken and cook until browned on both sides and cooked through, ~ 10-13 minutes total.
4. Remove chicken with tongs and tent with foil.
Sauteed Veg
Here you can use whatever you have on hand, I usually do zucchini, summer squash, and mushrooms. Add 1 T. olive oil to the same skillet, add vegetables and saute for a few minutes, scraping up the browned bits from the chicken. Salt and pepper and put the cooked vegetables in a bowl.
Brown Butter Orzo "Risotto"
"A New Way to Cook" by Sally Schneider
1 T. unsalted butter
1-1/3 c. orzo
3-1/2 c. water
1 t. kosher salt
Freshly ground black pepper
In the same skillet, cook the butter over moderately low heat until the solids that sink to the bottom are golden brown and the butter smells like roasting nuts. Add the orzo and saute over medium heat, stirring constantly, until the orzo is golden and about 1/3 of the grains are browned. Stir in the water and salt and bring to a boil. Cook at a low boil until the orzo is tender and most of the water has evaporated, about 11 minutes. There should be a light creamy "sauce" binding the orzo and making it slightly soup. Add pepper to taste.
Add chicken and vegetables back to the pan and serve immediately.
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