HERB & LEMON CHICKEN
For the chicken:
1 T. minced fresh rosemary
1 T. minced fresh thyme
2 1/4 tsp. minced fresh marjoram
3/4 tsp. minced fresh sage
2 T. kosher salt
1 1/2 tsp. freshly cracked black
peppercorns
1 1/2 tsp. minced shallots
1 T. minced garlic
4 boneless chicken breast halves
(about 1 1/2 lbs.), pounded to an
even thickness
About 1/2 T. extra virgin olive oil
For the lemon-garlic vinaigrette:
2 cloves garlic
2 T. freshly squeezed lemon juice
1 T. Champagne or white wine vinegar
2 T. minced fresh herbs, such as parsley, thyme, tarragon,
and basil
Salt and freshly ground black pepper to taste
8 T. extra-virgin olive oil
For the chicken: Preheat the oven to 450°. In a small bowl, combine the herbs, salt, peppercorns, shallots and garlic, and mix well. Rub the mixture evenly over chicken. Set aside. (May cover and refrigerate for up to 12 hours.) In a large, ovenproof skillet over medium-high heat, heat the extra virgin olive oil. Add the chicken and cook, turning once, until crisp and browned on both sides but not cooked through, 6 to 10 minutes total. Turn the chicken again. Place an ovenproof skillet or a brick wrapped in foil directly on top of the meat and transfer to 450° oven. Roast until the juices run clear and no traces of pink remain, about 6 to 10 minutes.
For the vinaigrette: Meanwhile, in a food processor or blender, puree the garlic and lemon juice until smooth. Transfer to a bowl and add the vinegar, herbs and salt and pepper to taste. Whisking constantly, slowly add the olive oil and whisk until fully emulsified. To serve: Place chicken on individual plates and drizzle with vinaigrette.
Makes 4 servings.
1 T. minced fresh rosemary
1 T. minced fresh thyme
2 1/4 tsp. minced fresh marjoram
3/4 tsp. minced fresh sage
2 T. kosher salt
1 1/2 tsp. freshly cracked black
peppercorns
1 1/2 tsp. minced shallots
1 T. minced garlic
4 boneless chicken breast halves
(about 1 1/2 lbs.), pounded to an
even thickness
About 1/2 T. extra virgin olive oil
For the lemon-garlic vinaigrette:
2 cloves garlic
2 T. freshly squeezed lemon juice
1 T. Champagne or white wine vinegar
2 T. minced fresh herbs, such as parsley, thyme, tarragon,
and basil
Salt and freshly ground black pepper to taste
8 T. extra-virgin olive oil
For the chicken: Preheat the oven to 450°. In a small bowl, combine the herbs, salt, peppercorns, shallots and garlic, and mix well. Rub the mixture evenly over chicken. Set aside. (May cover and refrigerate for up to 12 hours.) In a large, ovenproof skillet over medium-high heat, heat the extra virgin olive oil. Add the chicken and cook, turning once, until crisp and browned on both sides but not cooked through, 6 to 10 minutes total. Turn the chicken again. Place an ovenproof skillet or a brick wrapped in foil directly on top of the meat and transfer to 450° oven. Roast until the juices run clear and no traces of pink remain, about 6 to 10 minutes.
For the vinaigrette: Meanwhile, in a food processor or blender, puree the garlic and lemon juice until smooth. Transfer to a bowl and add the vinegar, herbs and salt and pepper to taste. Whisking constantly, slowly add the olive oil and whisk until fully emulsified. To serve: Place chicken on individual plates and drizzle with vinaigrette.
Makes 4 servings.
posted by nina-and-tim-gregg at 8:25 AM
0 Comments:
Post a Comment
<< Home