Day 16: pound that chicken

bang

Dinner tonight was dilled-except-the-dill-was-replaced-with-basil-so-i-guess-it’s-actually-basiled chicken picatta from the New Good Housekeeping Cookbook.  Since I didn’t have a meat hammer I just used a normal hammer, which works just fine!

  • 2 boneless, skinless chicken breast halves (about 12 ounces)
  • 1 ½ tbsp olive oil
  • Thinly sliced zest of ½ lemon (remove with a zester)
  • 1 tbsp unsalted butter (except all the cool kids use ghee)
  • Salt and freshly ground black pepper
  • ½ cup dry white wine (except all the cool kids use ghee))
  • 1 tbsp freshly squeezed lemon juice
  • 2 tbsp coarsely chopped fresh dill (or basil, which is how I made it!  much more awesome!)
  1. Pounding the chicken breasts. Put each chicken breast half between two pieces of plastic wrap and pound them with a meat pounder or the side of an empty wine bottle, using just enough force to gently spread the meat without tearing it, until each piece is ¼ inch thick and about 5 inches wide and 6 inches long. Season both sides of the chicken with salt and black pepper.
  2. Sauteing the chicken. Heat the olive oil in a large (10- to 12-inch) skillet over medium-high heat until the oil begins to smoke. Using tongs, lower the chicken breasts into the oil. Cook until lightly browned on the underside, 2 to 3 minutes, then turn and brown the other side for the same amount of time. At this point the chicken should be firm fully cooked. If you are not certain, cut into the thickest part with a paring knife to be sure there is no longer any sign of pink or translucence. Remove the skillet from the heat and transfer the chicken to warmed dinner plates.
  3. Sauce. Pour off any oil in the skillet, then pour in the wine and stir to dislodge the browned bits in the pan. Cook over medium heat until the wine boils down to half its volume. Add the lemon zest, lemon juice, and butter; swirl the pan until the butter is melted and incorporated. Stir in the dill. Taste and add additional salt and pepper if needed. Spoon the sauce over the chicken and serve right away.

Image


breakfast

  • one egg with avocado
  • blueberries with almonds and coconut butter

midmorning

  • macadamia nuts

lunch

  • salad with salmon

afternoon

  • macadamia nuts
  • larabar (bought it at the supermarket I usually don’t go to–and it was $2 and stale! I guess there aren’t many whole30ers in that part of town!)

dinner

  • chicken with lemon basil sauce
  • blasted broccoli
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s