I love sautéeing just about anything. This Italian variation of sautéed chicken it fairly simple considering all the ingredients it includes.
4 Chicken breasts halves, on the bone and fat trimmed
6 Tablespoons butter, melted
¼ cup all-purpose flour
2 tablespoons extra-virgin olive oil
1 oz salt pork, diced
1 medium onion, peeled and sliced
1 bay leaf, crumbled
2 cloves of garlic, minced
¼ cup red wine
1 Tablespoon dried oregano
Salt & freshly ground black pepper
Place flour in a large dish and sprinkle in some salt & pepper and mix with a fork. Brush chicken breasts with butter and dredge the seasoned flour, shaking of any excess. Combine the remaining butter, olive oil and salt pork in a hot sauté pan. Add onions, bay leaf and garlic and sauté slowly for five minutes. Add chicken and cook over medium heat for 20 minutes. Add wine and more salt & pepper if desired. Cover and cook for 10 minutes longer or until done. Serve immediately and spoon sauce from the pan over the top.
An Indian girl I used to date introduced me to authentic Indian cuisine, spices and cooking techniques. This is one of the few dishes that I made often. One thing is for sure, I really miss the India Clay Oven restaurant I lived near in San Francisco. So, this is my best shot at Indian food. As always, I’d love to learn more.
1 pound skinless, boneless chicken breasts, cut into 1 inch chunks
2 garlic cloves, finely minced
1 cup finely chopped fresh cilantro
½ cup finely chopped fresh mint leaves
1 teaspoon ginger, finely minced or grated
1 tablespoon fresh lime juice
1 jalapeno pepper, finely chopped
1 tablespoon salt
1 tablespoon of extra virgin olive oil
In a large mixing bowl, whisk together all the ingredients except for chicken. Add chicken and toss till well coated. Cover and refrigerate for 3-6 hours. Longer marinating will result in stronger flavor. After marinating, place chicken on wooden skewers for cooking. You can also marinate whole chicken pieces. This marinade makes awesome chicken wings!
Two ways to cook this style of chicken: broil or grill. If broiling, place in a lightly greased baking dish and heat under a broiler for 20 minutes or so. For grilling, cook on a grill or a cast iron grill pan, turning often, for about 20 minutes or until done. Serve with Spiced Basmati Rice.
Deviled Chicken
1 fresh spring chicken, split into halves
6 tablespoons olive oil
¼ cup butter
2 large garlic cloves, mashed
½ cup dry white wine
Juice of 1 lemon
Salt & freshly ground black pepper to taste
Pound chicken halves with a meat mallet. Place a large heavy skillet over moderate heat and add the olive oil. Heat the oil, butter and garlic. Add the chicken halves, breast side down. Increase the heat and brown the chicken on each side for 10 minutes (20 minutes in all). Season with salt & pepper. Lower the heat and add the win and lemon juice. Cover and cook for 30 minutes. Uncover and cook for 10 minutes longer. Baste well and check for doneness. Chicken juices should run clear.
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