Eat more chicken.

I just got a copy of the new Cook's Illustrated compilation cookbook. This one is all about chicken dishes. I kid you not. Seems like there's a million ways to cook up America's favorite white meat and the folks at Cook's know it.

I particularly like the sounds of this recipe which takes Mediterranean flavors - olives, tomatoes, feta and mint - and combines them in a quick-cooking dish. I love tossing in cherry or grape tomatoes to sautees or pasta or roasted beast. They heat up and implode, their tangy innards flavoring everything up, plus adding liquid to sometimes dry chicken. For this recipe, you can you basil instead of mint.

I'd serve it with couscous or a side of veggies.

1/2 cup unbleached all-purpose flour
4 boneless, skinless chicken breasts
4 tablespoons olive oil, plus 2 more teaspoons (if needed)
2 medium garlic cloves, minced or pressed through a garlic press
1 pint cherry tomatoes, halved (or not if they are smallish)
1/2 cup kalamata olives, pitted and halved
1 to 2 tablespoons water
2 ounces feta cheese, crumbled (about 1/2 cup)
1/4 cup shredded fresh mint (or basil)

Place the flour in a shallow dish. Pat the chicken dry with paper towels and season with salt and pepper. Working with 1 chicken breast at a time, dredge in the four, shaking off the excess.

Heat 2 tablespoons of olive oil in a 12-inch skillet over medium-high heat until just smoking. Add the chicken and cook until well browned on one side, 6 to 8 minutes.

Flip the chicken over, reduce the heat to medium-low, and continue to cook until the thickest part of the breast registers 160 to 165 degrees on an instant-read thermometer, 6 to 8 minutes longer. Transfer the chicken to a serving platter, tent loosely with foil, and let rest while making the sauce.

Add 2 more teaspoons of olive oil (if needed) and the garlic to the skillet and cook over medium heat until fragrant, about 30 seconds. Stir in the tomatoes and olives, scraping up any browned bits. (If necessary, add enough of the water to help loosen the browned bits from the bottom of the pan.) Cook until the tomatoes are just softened, about 2 minutes. Stir in any accumulated chicken juices and season with salt and pepper to taste.

Off the heat, stir in the remaining 2 tablespoons of olive oil and pour the tomatoes over the chicken. Sprinkle with the feta and mint (or basil). Serve.

Serves 4.

Source: The Best Chicken Recipes by Cook's Illustrated

Comments

[toro]

Your work is the Japanese is not very great!
I have links to your site.
We hope to link my site please.
ICE CREAM JAZZ～SWEETS in Japan～

[toro]

Your work is the Japanese is not very great!
I have links to your site.
We hope to link my site please.
ICE CREAM JAZZ～SWEETS in Japan～