I've been really enjoying the last few months in the kitchen. I've enjoyed planning the meals, making the grocery lists, and cooking. It's not that I didn't cook before, I did, but there's just something so difficult about cooking for one. Especially since I hate leftovers. Today, though, I took chicken out of the freezer without knowing what I was going to do with it. I just ended up throwing it together with some herbs, etc, and some steamed vegetables, but it was a really tasty conglomeration.
I had the fiancé pound the chicken breasts with the meat mallet first. They were still a little frozen, so they weren't quite as pliable as I wished, but it turned out nicely. We were going for a thickness of around 1/4 inch, didn't quite get it that thin, but hey, it still tasted amazing. After he finished with this, I sprinkled some sea salt over the chicken.
I made a sauce for the chicken and then pan fried it. Simple, but delicious.
Sauce:
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 garlic clove, minced
2 teaspoons minced fresh tarragon
1/8 teaspoon salt
Whisk all ingredients for the sauce together in a small bowl. Heat a large skillet over medium-high heat.
Add 2 teaspoons of the sauce to the pan, spreading evenly over the bottom of pan with a spatula. Add chicken, cook 2 minutes. Drizzle chicken with 2 teaspoons of the sauce mixture. Turn chicken over, cook 2 minutes. Drizzle remaining sauce over chicken; reduce heat to low. Cover and cook 2 minutes or until done. Transfer chicken to a serving platter. Pour pan drippings over chicken and serve immediately.
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| You'll notice I only did two pieces of chicken, but the sauce would easily cover 4 chicken breasts. |
Such an easy recipe, with a gorgeous finished product. The chicken had a nice golden color and was moist and very tasty. Definitely something you could throw together in a matter of minutes and still have an impressive dish.
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