![]() Cook the remaining 2 chicken breasts, adding another tablespoon of oil if needed. Transfer the chicken to a serving platter and cover with aluminum foil to keep warm. Flip and sear on the other side until the chicken is cooked through, 3 to 4 minutes more. (Avoid over-crowding, or you won't get a good sear.) Sear until light golden on the first side, 3 to 4 minutes. Add the chicken breasts, 2 at a time, being sure to space them out in the skillet. Heat 2 tablespoons oil in a large (12- to 14-inch) skillet over medium-high heat until it shimmers. (It's ok if some of the garlic and shallots still cling to the chicken.) Discard the marinade. Using tongs, remove the chicken from the marinade, allowing the oil to drain. Let stand at room temperature for 30 minutes. Add the oil, parsley, shallots and garlic sprinkle the chicken with salt and pepper and mix in the bag or toss in the baking dish until the chicken is coated in the marinade. Put the chicken into a heavy resealable bag or 9-by-13-inch baking dish. Winter Greens Salad, recipe follows, for serving, optionalġ cup thinly sliced radicchio (about 1/4 head)įor the chicken: Using a meat mallet, evenly pound the chicken breast halves between 2 sheets of plastic wrap to 1/4-inch thickness. Kosher salt and freshly ground black pepperĢ teaspoons finely sliced fresh basil, optionalġ/2 cup pitted kalamata olives, coarsely choppedġ 1/2 teaspoons minced shallots (about 1/2 small)ġ/2 cup chicken broth (store-bought or homemade)Ĭhopped fresh herbs, such as parsley, basil and chives, for garnish, optional ![]() Four 8-ounce boneless, skinless chicken breast halvesġ/2 cup extra-virgin olive oil, plus more for searingĢ tablespoons finely minced fresh flat-leaf parsleyĢ tablespoons minced shallots (about 1 small)
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