Sautéed Chicken Breast, Rice, and Salad.
After the holiday it’s nice to return to normal with a simpler meal. This week we’re doing it easy because I’m tired!
Sautéed Chicken Breast
Dry Crisp White Wine
Boneless chicken breasts. I prefer Tyson’s bag of frozen breasts.
Chicken stock fresh or canned
Marjoram to taste
Chopped parsley, preferably fresh
Place the breasts in a glass dish, cover with milk and soak for a minimum of 3 hours. You can also soak them overnight. If you choose to soak for more than 3 hours be sure to refrigerate the dish. I learned this from a very talented chef in Salzburg, Austria.
Preheat the oven to 200°. Put your dishes and serving platter in the oven to warm them.
Sauté the breasts in olive oil until the juices run clear 20 – 25 minutes. Be careful not to overdo the cooking. Should the chicken look dry at any point add a bit of the stock.
Sprinkle with chopped fresh parsley and serve.
Follow the instructions of the rice box to prepare. Substitute chicken stock for half of the water.
I like to sprinkle with chopped fresh parsley to camouflage the pasty whiteness.
Select at least two different types of lettuce then clean out your fridge. Throw in cut up radishes, carrots, cucumbers, zucchini, and anything else that strikes your fancy. Toss it all together then refrigerate until serving time.
Pass around the flavored olive oil you made last month and enjoy.
Any leftover chicken and rice makes a perfect lunch and is easily reheated. It can be frozen for up to one month. Before you seal the lunch package be sure to add a few tablespoons of chicken stock to keep the rice moist during the reheat.
I'll be back Monday with Jan Springer. Until then...
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