a collection of recipes from various members of the Glenn family
Wednesday, May 4, 2011
Serves 2-4 entrees (I think this is about right)
2 tsp butter, divided
2 tsp olive oil
1 lb boneless, skinless chicken breast (about 2 breast halves), tenderized
1/4 cup liquid (chicken stock, water, fruit juice, herb tea, white wine, etc.)
1 heaping Tbs honey
1 tsp ginger, minced
2 large garlic cloves, minced
juice and zest of half a lime (or more)
1 tsp Dijon mustard
1 tsp soy sauce
Preheat oven to 350 degrees.
Heat medium, (oven-safe) saute pan on medium high. Sprinkle chicken breasts with salt. Add 1 teaspoon butter and oil and when oil is hot, brown chicken in pan, turning once after 2 minutes.
Add all other ingredients to pan, stirring liquids with a whisk. Pan will steam and bubble vigorously. Take pan off heat and cover loosely with foil.
Bake in oven until chicken is cooked through, approximately 7-10 more minutes. Carefully take pan out of oven and transfer chicken to a plate (pan handle is HOT). Do not clean pan. Return same pan with cooking juices to the stove. Reduce sauce by boiling down liquids until thickened and shiny, about 2 minutes, whisking constantly. Remove sauce from stove and whisk remaining 1 tsp butter (to give sauce body, flavor, and shine). Serve chicken, spooning sauce over top. Garnish with lime wedge and cilantro sprig if desired.
She suggests serving it with a green salad, sliced pineapple, and steamed quinoa for an easy, healthy meal. We ate it with the quinoa which was delicious. It has a great texture and an almost earthy or nutty taste. We cooked the chicken in the crockpot ahead of time, so I don't think we got as much sauce out of it as I was expecting, but it still tasted excellent. We debated whether or not we even needed to stick the chicken in the oven the way we made it. I used chicken broth and dried, ground ginger. I used the juice of one lime but no zest, and the flavor was subtle and not overpowering.