Chicken. What can I say? It can be a bit boring, yet is a steady performer, and always in our freezer “just in case”. But this one? Not boring, that’s for sure.
Here’s how we roll:
Cut 2 chicken breasts in half diagonally. Dredge the chicken in flour that is seasoned with a dash of salt and pepper. (Save the flour for later) Cook the chicken in olive oil until lightly browned.
Remove chicken to a plate. Add a bit more oil to the pan, and add diced celery and carrots. Cook over medium heat until tender; remove from pan.
Add sliced mushrooms to the pan and saute until the juices are released.
Add 4 cloves of minced garlic and finely chopped fresh rosemary. Return the cooked carrots and celery to the pan.
BTW, the smell is divine about now….
Sprinkle the remainder of the flour on the cooked veggies, stirring for about a minute to coat them. This step allows you to cook out the raw flour taste. (Plus, it helps make the sauce thicker.) Add wine (or broth) to deglaze the pan, while stirring for about a minute.
Dump in Add a can of chopped tomatoes (we did not drain them), 1 tablespoon of capers, and some chicken broth (used less than the recipe called for, since we used the tomato juices from the can).
Bring to a simmer, return the chicken to the pan, and cook until the sauce gets a bit thickened – about 7 minutes or so – just until the chicken is cooked through completely.
pile of nicely sized helping of farro or rice on a plate, top with a piece of chicken, and top with the saucey goodness.
Viola: Add a side salad, and dinner is served.
Verdict: This chicken – Not boring in the least.
Loosely adapted from EatingWell – Quick Chicken Cacciatore