Normally, I would either stuff a chicken breast under the skin with the herbs, or even pounded it out and rolled it up with an herb stuffing, but I got this chicken breast home, and let's just say the butcher was less than kind to this little guy.
But, hey! This is what being in the kitchen is all about, right? You get home and realize you forgot your one "crucial" ingredient to your signature dish and end up making up something new; you accidentally add something to a recipe and find something even better; or in the words of Carla Hall, "It's Gon' Be Okay!"
Don't be afraid to adapt as you're cooking or try something new. I've found I'm much better off doing the best with what I have as opposed to sticking rigidly to my plan. You were planning on beets tonight with dinner? Don't get them if they don't look great - swap in something else and you'll be all the happier.
- 1 chicken breast, skin and bone removed and cut into slices
- 2 cloves garlic, minced
- 1 1/2 c. herbs, such as parsley, cilantro, tarragon, and mint, finely chopped
- 1/2 c. olive oil
- 1 tsp. crushed red pepper
- 1/4 c. white wine
- 1/4 c. rice for serving
- 1/2 lemon, juiced
Mix together the garlic, oil, red pepper, and herbs. Season with salt and pepper and transfer to a plastic storage bag. Add the chicken pieces and marinade in the refrigerator overnight. Helpful hint: Whenever you are marinading anything, put the plastic bag in another container to prevent any spills in the fridge. Also put your proteins on the bottom shelf, so that if you do have anything leak, it doesn't contaminate the shelves below.
Remove the chicken from the marinade. Heat a light level of oil in a small skillet. Add the chicken pieces and cook until the juices run clear; approximately 2-3 minutes per side based on how thick you cut them. Remove and set aside.
Pour the majority of the reserved marinade into the pan and cook for 2 minutes. Add the white wine and cook another 3-4 minutes.
Plate the rice and chicken and pour the pan sauce over the top.