Fifty Shades of Chicken, p. 81
1
pound boneless, skinless chicken breasts, patted dry with paper towels
2
garlic cloves, finely chopped
1
tablespoon balsamic vinegar
1
tablespoon chopped fresh rosemary
¾
teaspoon coarse kosher salt
1/8
teaspoon crushed red pepper flakes
3
tablespoons extra-virgin olive oil
 |
| It kind of looks like you're slaughtering a pine tree. |
Cut the chicken into ½-inch-thick strips. In a bowl, whisk
together the chicken, garlic, balsamic, rosemary, salt, and red pepper flakes.
 |
| I'm assuming that the "chicken" part of that list is a typo. I don't think you can whisk chicken. I definitely don't think you can whisk chicken and then lay it in the bowl and turn it gently. |
Lay the chicken into the bowl and turn it gently. Drizzle in two tablespoons of
oil and turn the mixture again. Wrap the bowl tightly and let the chicken
marinate in the fridge for 1 hour or overnight. Pat the chicken dry with paper
towels.
Place a large skillet over medium-high heat. Add the
remaining tablespoon of oil and heat until it is shimmering. Toss in the
chicken strips and sear without moving until the undersides are golden brown.
 |
| "Toss" being a cooking term, of course. Don't try to do a layup into a pot of sizzling hot oil. |
Continue to cook, tossing occasionally, until the chicken is just cooked
through, about 5 minutes.
 |
| Served with Israeli Carrots. |
My Rating: 3/5 "For all of the seasonings that went into this, it didn't have a whole lot of flavor. It was nice and tender and juicy, but there was very little zing! from the red pepper or zest from the balsamic. The rosemary smelled nice when I was cutting it up, though."
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