04 May 2010

chicken for the masses

Sometimes you just want dinner.  No complicated fusion of herbs and spices, just good clear tastes, where flavour is simple and you're eating sooner, rather than later.  Obviously you baked beans on toast will fit the bill here, eggs on toast, or a myriad of other quick and easy meals.  But I'm thinking good and simple, but still something you'd want to serve your friends.  Steak and salad is a good option (maybe with some roasties on the side), but my fav is chicken fiorentina (crumbed chicken, pan-fried in butter).  It is imperative that you use butter, as it's such a big part of the flavour.  If you do decide to use oil, make it olive, and perhaps add some oregano to the crumb.  I've not given specific amounts, as it will depend on how many you're cooking for, and how much you like each ingredient...

chicken breasts (1 per person being cooked for)
salt and pepper
cherry tomatoes, halved or quartered
fresh coriander
juice and zest of lime
red onion, finely chopped
olive oil
balsamic vinegar
  1. Mix together the cherry tomatoes, capsicum, olives, onion, zest.  Dress with lime juice, oil and vinegar, salt and pepper to taste.  Set aside until needed. 
  2. Put couscous into bowl.  Some people like to add a little stock or something to it, for flavour.  Up to you.  Cover with boiling water, place plate over top of bowl, to keep steam in.  Set aside to cook. 
  3. Dredge chicken in flour.  Coat in egg, coat in crumbs (with some salt and pepper mixed through).  Melt butter in pan, place chicken in pan.  Cook until golden brown on each side, and until cooked through (you may need to turn it down, if pieces are quite thick).
  4. Fluff up couscous - a wee bit of butter will help with this.  Serve chicken on bed of couscous, with tasty salad on the side.  Simple, quick, yum - sort'd!   

No comments:

Post a Comment