On nights when I know there won’t be a lot of time to cook, I use this recipe/technique. It’s one of my favorite recipes from my book, The Warm Kitchen.
What I love about it is that I can change the flavor profile of the chicken based on what herbs and spices I use. If I’m in the mood for a particular flavor or just want to use up something else, the dish can easily be transformed. I used to just call this sautéed chicken then realized one of its benefits is how quick it comes together. Yes, I timed it…7 minutes!
The chicken has to be either flattened or cut in half in order for it to cook properly in 7 minutes; otherwise, it might take about 12-15 minutes total. Adding some liquid like lemon juice or broth at the end helps to finish the cooking as well. (more…)