Chicken Variation #3: Simplicity

Sometimes you'll see a recipe that called for pre-cooked chicken. This is a simple way to do it. Cook a bunch, and keep them in your freezer. This way you'll always have a base you can build on. (Or just squeeze a little lemon over it, and eat as it is. Nothing wrong with simple!)

Start with:
Chicken Breasts

Rub with:
Olive Oil

Dust with:
Salt
Pepper
Garlic Powder

Bake in a 425 degree oven for 14 minutes, turning once.
Or grill it. High heat, same timing.

Great for:
Really Easy Soup
Penne Pesto with Chicken

 

Garlic Broccoli

It's no wonder so many people hate broccoli. The superdupermega vitamin-packed vegetable is almost always prepared as if it were old shoes. Boiled to death, steamed soft and mushy. Well, no more.

Add, to a hot pan:
One Teaspoon Clarified Butter or Vegetable Oil

Give the oil 30 seconds to heat up, and then add:
1/2 Pound Broccoli Florets

Saute for about 4 minutes, until sides of broccoli begin to brown.
Add:
2 Cloves Garlic, chopped

Saute one minute.
Add:
1/4 Cup Chicken Stock
1 Teaspoon Rice Wine Vinegar
Pinch Salt
Pinch Fresh Nutmeg (Optional)

Cook two minutes, or until liquids reduce by half.

Lemony Leftover Chicken

 What do you do when you grill/bake/fry too many chicken breasts? Sure, you could eat the leftovers as they are--cold chicken is great. Or, you could take five minutes and transform your leftovers into something totally new.

Cut, into chunks:
Leftover Chicken Breast

Add chicken to a hot pan with:
One Clove Garlic, chopped
Two Tablespoons Fresh Meyer Lemon Juice
One Tablespoon Honey
Cook for two minutes.

Add:
Two teaspoons butter
Cook one more minute.


Finish with:
Handful Chopped Italian Parsley

*If you can't find Meyer lemons, use the citrus juice of your choice. Oranges are especially nice with this.