If I write about nothing else it for the month of January, it MUST be these 2 easy and delicious recipes! We will definitely have them again, especially if we have company or a dinner party!
Skillet Chicken Vesuvio (from America's Test Kitchen Light & Healthy 2011)
4 (6 ounce) boneless, skinless chicken breasts, trimmed
Salt & Pepper
4 teaspoons canola oil
10 small red potatoes (about 1 1/4 pounds), halved
2 garlic cloves, minced
1 teaspoon minced fresh rosemary
1/2 teaspoon dried oregano
1 1/2 cups low-sodium chicken brother
1/2 cup dry white wine
1 cup frozen peas (4 ounces), thawed
1 tablespoon unsalted butter
2 teaspoons lemon juice
Pat
the chicken breasts dry with paper towels and season with 1/8 teaspoon
salt and 1/8 teaspoon pepper. Heat 2 teaspoons of the oil in a 12-inch
nonstick skillet over medium-high heat until shimmering. Carefully lay
the chicken breasts in the skillet and cook until golden brown on the
first side, about 5 minutes. Flip the breasts and continue to cook until
lightly browned on the second side, about 3 minutes longer. Transfer
the chicken breasts to a plate.
Heat
the remaining 2 teaspoons of oil in the pan over medium heat until
shimmering. Arrange the potatoes evenly in the pan, cut side down, and
cook until golden brown, about 7 minutes. Stir in the garlic, rosemary,
oregano, and ¼ teaspoon salt and cook until fragrant, about 30 seconds.
Stir in the flour and cook for 1 minute. Add the broth and wine to the
pot, scrape up any browned bits, and bring to a simmer.
Nestle
the chicken breasts into the potatoes. Cover and cook over medium-low
heat until the chicken registers 160 to 165 degrees on an instant-read
thermometer and the potatoes are tender, about 12 minutes. Transfer the
chicken and potatoes to a platter and tent loosely with foil.
Increase
the heat to medium-high and cook until the sauce is reduced to 1 cup,
about 5 minutes. Stir in the peas and cook until heated through, about 1
minute. Off the heat, whisk in the butter and lemon juice and season
with salt and pepper to taste. Spoon the sauce over the chicken and
potatoes, and serve.
Serves 4 (or 2 Andrew's and a Becky)
Dry-Spiced Grilled Fish (Indian Cooking Without Fat by Mridula Baljekar)
2 tablespoons lemon juice
1 teaspoon of chopped garlic
1 teaspoon of grated ginger
1/4 to 1/2 teaspoon chili powder
1/2 teaspoon salt
4 salmon steaks
1 1/2 teaspoons ground & roasted coriander
1 tablespoon very finely chopped cilantro leaves
Mix the lemon juice, garlic, ginger, chili powder & salt.
Lay the salmon steaks on a large plant ofr dish and gently rub the seasoning mixture into them. cover and set aside to marinate for 30 minutes.
Preheat the grill to high and line a grill pan with foil. Brush the foil lightly withlil and arrange the prepared fish on the foil
Cook the fish about 5 inches away from the heat source for 3-4 minutes
Meanwhile, mix the oil, ground coriander, and fresh cilantro together. Turn the fish over taking care not to break the steaks. Divide the coriander mixture equally among the steaks, spreading it gently to cover them completely.
Grill the salmon for an additional 2-3 minutes, then serve immediately.
