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Be a Gourmet Guru:
Accessorize Your Breasts

Sometimes cooking dinner means pulling out a basic recipe and dressing it up, depending on your cravings or the setting. It's not unlike the simplicity of that little black dress - cute with sandals at the beach - demure with pearls at the theater- or sexy with high heels and dangly earrings for a night on the town. So, let's take the entrée version of that LBD, the boneless, skinless, naked chicken breast, and accessorize it to entertain the many moods of your taste buds.

A Simple Chicken Breast Sauté:

  1. Remove the excess fat and sinew from two boneless, skinless chicken breasts.

  2. Place shiny side down on cutting board and cover the breasts with sheet of wax paper.

  3. Pound the breasts with a wooden kitchen mallet or a rolling pin to even the thickness.

  4. Season with salt and pepper.

  5. Heat a medium sauté pan and add enough oil to lightly coat the bottom.

  6. Add the chicken breasts, without crowding the pan.

  7. When a half inch of white shows on the sides of each breast, turn over with tongs.

  8. Cook until firm to the touch and the juices run clear.

  9. Set the chicken aside on clean plate.

After sautéing the chicken breasts and setting aside, now it's time to accessorize! Each of these recipes is for two chicken breasts.

Lemon Caper Chicken - Deglaze the pan with white wine, add rinsed capers, very thin slices of lemon, and minced parsley. Add chicken breasts back to pan to warm in sauce and serve with orzo pasta.

Tomato Garlic Chicken - Add chopped garlic, chopped tomato, tomato paste and red wine vinegar to the pan. Place the chicken breasts back in pan to warm with the sauce and serve with roasted new potatoes.

Taste of Thai Chicken - Stir in sliced scallions and sliced shitake mushrooms, remove from pan and stir in tamari sauce (a slightly thicker soy sauce), rice wine vinegar and a teaspoon of peanut butter. Add the scallions and mushrooms back to the pan and the chicken breasts to warm. Serve with steamed brown rice.

Green Chile Chicken - Deglaze pan with chicken broth, add chopped scallions, minced jalapenos, long thin slivers of mild green chiles (such as poblano). Optional: Whisk in 1/4 cup of light cream to finish the sauce. Add chicken back to pan to warm with the sauce serve with black beans and rice.



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