Thursday, March 17, 2011

Poultry and Pharmaceuticals

I'm writing this after having eaten a Lortab for Crepitus, so bear with me.  Crepitus is a painful son of a bitch that is affecting my right foot right now.  It is the strangest feeling and sound inside my body I've ever experienced.  I can literally put my foot to my ear (yes, I'm flexible) and hear what sounds like a creaky old door opening and closing whenever I move my toe.  It feels like I am stretching a rubber band that might possibly break when I walk.  It hurts like hell.  I wish death upon Crepitus so that I can get back to my "beautiful beach booty" workouts before Hangout Festival. that I'm sure I've gotten you all good and's a dish you can't screw up and it tastes great every time.  I originally got this recipe from Melissa d'Arabian after watching The Next Food Network Star, and I have to tell you, watching her win with this one made my mouth absolutely water. In fact, my stomach is growling right now, like there is a Crepitus eater trapped inside.  Ok, back on track...since that episode, I've adapted the recipe to my everyday kitchen supplies and my tastebuds.  You can change the types of veggies.  You can use a little wine to deglaze the pan, you can add in different herbs.  No matter what you do, you will get it right and you will have a tasty dinner.  

Here's What You Need:
- 2 boneless, skinless chicken breast halves, sliced in half crossways (butterflied, cut all the way through) which will give you...say it with me...4 thin chicken breasts. 
- 1 teaspoon dried thyme, plus 1 small bunch fresh thyme, leaves chopped
- Salt and freshly ground black pepper
- 4 tablespoons olive oil
- 1/4 cup all-purpose flour
- 1 yellow onion, thinly sliced
- Sliced mushrooms (enough to top 4 chicken breasts - you be the judge here, take control, damn it)
- 1 cup chicken broth
- 1 1/2 lemons, juiced
- 1 to 2 tablespoons butter

Here's What You Do With That Stuff:
Get a pan with oil nice and hot at medium heat.  Season the chicken with salt, pepper and the dried thyme.  Dredge the chicken in the flour (which I always season with salt and pepper, just to add more flavor).  Add the chicken to the sizzling oil (if you don't hear the sizzle, it's not hot enough, do it again and pay attention next time!)  Cook the chicken about 3 minutes per side until it's cooked.  Set the chicken aside to rest.  You can cover it with foil at this point, but that always seems to make mine soggy, so I don't.

To your now chicken-less skillet, add in the onion the mushrooms and the fresh thyme and cook until the mushrooms and the onions are tender.  Turn your heat up to high and add in your chicken broth and lemon juice to deglaze.  Reduce this sauce stirring as to not burn anything.  Once you have it to the consistency you want it, take the pan off the heat and whisk in the butter.  Add salt and pepper and pour the sauce over the chicken breasts.  I always serve it on a bed of wilted spinach or fresh arugula.  And there you have it.  Healthy, quick and delicious.  Now go make it.  I'm going to figure out a way to kill Crepitus.  


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