Posts Tagged ‘chicken breasts’

Unrecipe of the Week: Chicken in Tomato Tarragon Sauce

February 1, 2016

Lately, I am facing the ultimate dilemma; trying to eat clean, and longing for something warm, hearty and a little more comforting. When I saw a photo of this on the New York Times cooking site, I knew I had to try it. It was quick, healthy and full of flavor, taking those boring chicken breasts to a better place. The sauce is good enough to eat with a spoon, and was perfect over pasta for the non-carb deprived members of the family. This one may become part of my regular dinner rotation this winter!

Photo via The New York Times

Photo via The New York Times

Chicken Breast In a Tomato Tarragon Sauce: (adapted from Pierre Franey)

Heat olive oil in a saute pan, and add 4 skinless, boneless chicken breasts. Season with salt and pepper and saute for about 3 minutes on each side to brown, turning often.

Add a large diced shallot or two, and a few diced garlic cloves to the pan and saute quickly. Add a handful of chopped fresh tarragon (or 2 teaspoons of dried tarragon), 1/4 cup of red wine vinegar, 1/4 cup of drained capers, 1 cup of dry white wine and a couple of big squirts of tomato paste. Bring to a boil and reduce the heat to a simmer.  Add a can of drained, chopped tomatoes(or pureed tomatoes for a saucier dish), and continue to simmer covered, for about 8-10 more minutes. Serve over pasta or zucchini noodles and enjoy!

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Unrecipe of the Week: Perfect Chicken Breasts

December 3, 2014

This week, I am atoning for the not so healthy eating I did last week. My body tends to let me know when I have over-indulged, and when I need to clean up my act. I tend to do something drastic and unsustainable for a couple of days to shut off the cravings and debloat. This week, I am eating a very lean, high protein diet, and need to have the right foods on hand, ready to go when I am hungry.

I stumbled on this method of cooking boneless, skinless chicken breasts, that filled the bill. They came out moist, tender and flavorful, without adding a lot of excess ingredients. It’s the perfect method to cook chicken breasts to add to salads, or use in sandwiches. Give it a try, and tell us what you think! Warning: patience is required!

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Perfect Pan Chicken Breasts:

Season the skinless, boneless chicken breasts however you wish. I marinated mine in some herbs, lemon and a little olive oil. If the breasts are large, pound them down a bit so that they are uniform in size, and about 1/2″ thick.
Heat a large sauté pan with a lid on the stove, and add a little oil or butter. Allow it heat and cover the entire pan lightly.

Add the chicken breasts and cook 1 minute without touching them, so they begin to brown. Flip them over, lower the heat to medium and cover the pan. Allow them to cook for 10 minutes while resisting the urge to peek. At the end of 10 minutes, turn the burner off, and allow it to sit covered for another 10 minutes, without lifting the lid. It is important that you let it cook unfettered to seal in the juices and allow the steam to build up inside the pan. At this point, double check to insure that the chicken breasts are fully cooked, and enjoy!

photo: glasshouse images

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Check out our new site Indigo Jones Eats

Unrecipe of the Week

August 22, 2012

Last night I got home from work totally exhausted and not in the mood for spending much time preparing dinner. I had a few things laying around the kitchen from the night before that I whipped into a great hearty dinner salad.

I love when everything comes together in a way that is worth replicating in the future!

On a bed of baby arugula, I diced leftover chicken breasts, several heirloom tomatoes, and an avocado. I drizzled it with a quick pesto made of a handful of cilantro*, a garlic clove, a little olive oil, the juice of ½ a lime, and some sea salt.

I tossed it with the other ½ of the lime juice and added a crumble of soft goat cheese, and grind of black pepper.

It doesn’t get much easier, or tastier than this!

*I had cilantro on hand, but any hearty green would work just as well: parsley, arugula, basil, spinach, kale…you name it!

Instagram Photos: Indigo Jones


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