Seattle Cook Local Examiner

Quick Chick Anyone?

Ah, how nice to be at an airport with free wireless internet access! So as a bonus, I get to actually post a recipe before I get home tonight. This recipe is one that's been making the rounds on the Internet lately. It comes from the fabulous blog: Cooking for 2, which is now featured in the Feed List for the Cook Local Examiner!

My husband found this recipe and I admit, part of the reason I liked it was that the name rhymed. The other reason I liked it even before I made it was that it used one of those ingredients that almost always makes for an excellent dish - BACON!

So, without further delay, I present... Quick Chick!

Quick Chick from Cooking for 2
Serves 4

• 4 strips of bacon (from Skagit River Ranch)
• 2 boneless, skinless chicken breasts (from Rickman Gulch)
• 2 Tbsp flour
• 1 tsp cayenne pepper (or powdered cayenne peppers from Tonnemaker's)
• 2 cloves of garlic (from Anselmo Farms)
• 1/2 cup chicken broth (homemade or from Sea Breeze Farms)
• 1/2 cup white wine
• 1 Tbsp lemon juice
• Parsley (optional)

1. Mince the garlic.
   
2. Dice the bacon and cook until it's not quite crispy, but definitely done.
   
3. Drain the bacon on paper towels, but leave the bacon fat in the pan and reduce heat to low.
4. Add the garlic and cook on low while you perform the next steps.
5. Cut the chicken breasts into long strips.
   
6. Mix the flour, cayenne pepper, and some salt and pepper on a plate.
   
7. Dredge the chicken breast strips in the flour mixture.
   
8. In the pan with the garlic and bacon fat, on medium, cook the chicken breasts for about 2-3 minutes per side, until golden brown.
   
9. Add the bacon, chicken broth, and wine. Bring the mixture to a boil and cook for 20 minutes. 
10. Remove the pan from the heat and add the lemon juice and stir to combine. Serve over rice, pasta, or Emmer.

 

Patricia's Notes: This was a great dish. My husband added some extra cayenne pepper to the pan when he added the chicken broth and the wine. He didn't think the sauce would be spicy enough. We could have done without the extra cayenne, but then again, it certainly didn't hurt anything. We just needed some extra beer to wash down the spiciness. We had the leftovers for lunch the next day and that was excellent as well. I think the entire meal took about 35-40 minutes from start to finish and only required one pan, two plates, a knife, and a cutting board. So not only was the meal quick, the clean-up was as well.

 

Topics: Organic , Recipe , Chicken