20 January 2015

Martha rose shulman's marinated chicken

In an online community with so many recipes, it can be hard to know what to keep around, let alone what to jump on. What I notice is the desire to try new things competing with the familiarity of what you usually do. And the middle ground is that you don't always get to know something unless you make it a few times. It took me a while to get to this, probably because it's so basic, and that's exactly why I love it.

On the one hand, posting this re-hash of a speedy chicken cutlet recipe from Martha Rose Shulman of the Times feels, well, unoriginal, and yet this is exactly what I find myself searching for in the sea of online cooking; more hacks, techniques, concepts, things that get into your head and then can become riff-able. Practicality if you will. 

These chicken fillets, very briefly marinated, pounded, seasoned and pan fried very quickly in a hot pan, are a ticket. I've served them plain like this with just lemon and flakey salt alongside a bulked out green salad, and I've also placed fresh mozzarella on them right when they come out of the pan and tented with foil. An impromptu deglazing of the pan for a pan sauce is also nice.

Martha indicates starting with two 8 oz breasts, halving and pounding them thin, I have used tenderloins all the times I've made this. My local grocery has recently begun stocking Dartagnan tenders by the pound and they are less expensive than breasts, plus they are already small cuts. I'm happy with how tenders work in this recipe but you can also do as Martha says. 

Tender, flavorful free-range chicken, green veggies in olive oil and lemon and healthy avocado, on the table in a half hour. Hello January. I'm off to California for the first time in ages today. I'm excited for a bit higher temperatures, palm trees and the possibility of finding better avocados. If so, I'm stuffing them in my suitcase. Is that possible? I hope. We'll see! 

Lemon garlic chicken filets
Adapted from NYT

2 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
2 garlic cloves, minced or puréed
1 teaspoon chopped fresh rosemary
Salt and freshly ground pepper to taste
2 boneless skinless chicken breasts (8 ounces each) or 1 lb chicken tenders
1 T flour (optional- I have not found it necessary!)
High heat oil for pan frying

Whisk olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl. Cut each chicken breast into 2 equal pieces and place in the bowl. Stir together and refrigerate 15 to 30 minutes.

Remove chicken from marinade and pat drya little. With a flat mallet, pound chicken breast until about evenly 1/4 inch thick between plastic wrap or a ziplock. 

Stir together olive oil, lemon juice, garlic, rosemary in a large bowl. Cut each chicken breast into 2 equal pieces, and place in the bowl. Mix together and refrigerate 15 to 30 minutes. If using tenders, keep whole. Remove chicken from marinade and pat dry slightly (discard marinade) and pound chicken breast with the flat side of a meat tenderizer until about 1/4 inch thick. Doing this inside a ziplock or between plastic wrap is ideal. Season the pounded chicken breasts with sea salt and pepper, dredge very lightly in the flour if using, tap to remove excess. Heat a wide, heavy skillet over high heat and add oil. When oil is hot, place a few pieces of chicken in the pan – however many will fit without crowding. Cook for 1 1/2-2 minutes, until bottom is browned in spots. Turn over and brown other side, about 1 1/2 minutes. (Do not overcook or chicken will be dry.)

No comments :

Post a Comment