Page 19 - Florida Sentinel 1-27-17

Recipes
Here’s To One Of OUR Favorite Parts —- Chicken Breasts
The breast is one of the favorite parts of the chicken, so here are some of the best recipes for this staple weeknight dinner ingredient. Chicken breasts are incredibly easy and fast to cook, and they're also healthy. Because they're low in fat and high in protein, lean chicken breasts benefit from careful cooking and flavorful marinades.t
Chicken Marsala
HIS variation of the Italian-American classic includes smoky, salty bacon to balance the sweetness of the wine.
1/4 cup all-purpose flour Kosher salt Pepper Four 8-ounce skinless, boneless chicken breast halves, pounded 1/2 inch thick
3 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 1 slice of thick-cut bacon, chopped 1 large shallot, minced
1 garlic clove, minced 1 teaspoon chopped thyme 6 ounces button mushrooms, thinly sliced 6 ounces cremini mushrooms, thinly sliced 1 cup dry Marsala wine 1/2 cup low-sodium chicken broth 1 tablespoon chopped parsley 1 tablespoon minced chives
Chai -Spiced Chicken Breasts
This satisfying chicken dish, calls for just five ingredi- ents. One of them is chai tea, which is mixed into a paste with oil and spread under the chicken skin to flavor the meat as it roasts.
3 tablespoons extra-virgin olive oil 2 tablespoons crushed loose chai tea (from 6 bags, if using)
2 1/2 teaspoons kosher salt 3/4 teaspoon pepper Six 8-to 10-ounce bone-in skin-on chicken breast halves
1 cup chopped cilantro Lime wedges, for serving
Directions: In a shallow bowl, whisk the flour with a generous pinch each of salt and pepper. Season the chicken breasts with salt, then dredge them in the seasoned flour, shaking off the excess.
In a large skillet, melt 2 tablespoons of the butter in the olive oil over moderately high heat until the but- ter is foaming. Add the chicken and cook, turning once, until golden brown outside and white throughout, about 10 minutes. Transfer the chicken to a plate and cover with foil.
Add the bacon to the skillet and cook over moderately high heat, stirring occasionally, until just crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to a plate lined with paper towels.
Add the shallot, garlic and thyme to the skillet and cook over moderately high heat until fragrant but not browned, about 30 seconds. Add the mushrooms and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until browned and softened, about 7 minutes.
Carefully add the Marsala wine to the skillet and bring to a boil, scraping up any browned bits with a wooden spoon. Cook over moderate heat until reduced by half, about 5 minutes. Add the broth along with chicken breasts and any accumulated juices and cook until the chicken is white throughout and the pan juices have thickened, about 5 minutes. Swirl in the remaining 1 tablespoon of butter, then stir in the pars- ley, chives and reserved bacon. Serve.
Directions: Preheat the oven to 450°. In a bowl, whisk the oil with the tea, salt and pepper. Rub the chai mixture all over the chicken breast halves and under the skin.
Set the chicken skin side up on a large rimmed baking sheet and roast for about 30 minutes, until browned and an instant-read ther- mometer inserted in the thickest part of each breast registers 160°.
Let rest for 10 minutes, then transfer to a platter. Scatter the cilantro on top and serve with lime wedges.
Chicken Breast with Garlic and Parsley
This super-fast weeknight dish from French Master Jacques Pepin is a riff on a classic prepa- ration of frog legs. Pepin dusts the chicken with Wondra, a super- fine flour, before cooking to give the chicken a crispy crust.
Three 7-ounce skinless, boneless chicken breast halves, cut into 1 inch pieces • 2 tablespoons Wondra flour Kosher salt • Pepper • 2 tablespoons extra-virgin olive oil 3 tablespoons chopped parsley • 1 tablespoon chopped garlic Lemon wedges, for serving
Directions: Dry the chicken thoroughly with paper towels. In a medium bowl, toss the chicken with the flour and season with salt and pepper.
In a large nonstick skillet, heat the olive oil. Add the chicken and cook over moderately high heat, turning occasionally, until lightly browned and just cooked through, about 4 minutes. Add the parsley and garlic to the skillet and cook, stirring occasionally, until the gar- lic is cooked through, about 1 minute. Transfer the chicken to 4 plates and serve with lemon wedges.
FRIDAY, JANUARY 27, 2017 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 7-B