We love chicken! I don’t think there’s a way I ever cook chicken that my kids don’t clamor for more. This is one of the easiest ways to add lots of flavor and make chicken into something a little different from the everyday (not that regular ol’ chicken isn’t wonderful).
I am really looking forward to trying them on the grill, once we get one. Soon!
4 chicken breasts
1 1/2 tablespoons olive oil
1/2 teaspoon thyme
2 tablespoons chives, snipped
1 1/2 teaspoon parsley chopped
1/2 teaspoon rubbed sage
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 1/2 teaspooon salt
1 teaspoon sugar
(Optional) 3/4 cup white wine or chicken broth
Either slice the chicken breasts in half, making two thin pieces out of each, or pound them thin.
2. In a large zip-top bag, mix the 1½ tablespoons olive oil, thyme, chives, parsley, sage, cayenne, salt, pepper, and sugar. Add the chicken and mush around with your hands to cover all the pieces. Set aside to marinate for 30 minutes.
3. Dry the chicken off with paper towels. Heat a frying pan over medium heat. Spray with nonstick spray and put the chicken in. Do this in batches if you have a smaller frying pan. After the chicken browns on one side, turn it and let it brown on the other. Don’t overcook – the chicken should be thin enough to cook through by the time it’s brown on both sides.
4. (Optional) Remove the chicken breasts to a plate and cover with foil to keep warm. Add the white wine or chicken broth to the pan and use a spatula to pick up all the brown bits. Let the sauce simmer until reduced to a syrupy consistency. Spoon over the chicken.
Nutrition Facts (without the pan sauce)
Nutrition (per serving): 311 calories, 72 calories from fat, 8.1g total fat, 136.9mg cholesterol, 1026.1mg sodium, 617mg potassium, 1.5g carbohydrates, <1g fiber, 1.1g sugar, 54.6g protein.
If you’re curious about those side dishes in the picture, they are Cucumber, Onion and Dill Salad (we call it Primordial Ooze Salad, after a sauce I make for salmon), and Low-Calorie Smashed Potatoes. I’ll be putting those recipes up soon.