Chicken Fingers with Garlic Butter
Over
the years, I have probably devised more chicken breast recipes than
anything else. And the demand never ends. Chicken breast is one of
the most appealing foods in the supermarket because it is ready to
cook, versatile, low in fat and high in protein. But if one falls
into a rut by simply broiling or baking chicken breasts, dinner can
be mighty boring. This recipe for chicken fingers with garlic butter
is simple yet tasty. And you can vary the seasonings in countless
ways.
4 skinless, boneless
chicken breast halves
Salt and freshly ground pepper to taste
1 tablespoon chopped fresh oregano or 2 teaspoons dried
2 tablespoons flour
2 tablespoons butter
2 tablespoons olive oil
4 ripe plum tomatoes, skinned, seeded, and diced small
1 tablespoon chopped garlic
4 tablespoons chopped fresh coriander or basil
2 tablespoons fresh lime juice
1. Using a sharp knife, cut the breast halves in half crosswise, then lengthwise into strips 1/2 inch wide.(Continued on next page)
2. Thoroughly blend salt, pepper, oregano, and flour in a flat dish. Add the chicken pieces in one layer. Stir to season, keeping each strip separate.
3. Heat the butter and oil over high heat in a skillet large enough to hold the chicken pieces in one layer. Add the chicken, cook and stir until lightly browned, about 3 minutes. Add the tomatoes and garlic and cook, stirring, for 3 minutes more. Add the coriander and lime juice and continue cooking. Blend well and serve immediately.
tip: To get the most juice out of a lime or lemon, roll it on a countertop while pressing down. Another method is to pop it in the microwave for 30 seconds, just to warm it.
Excerpted from Cooking with the 60-Minute Gourmet: by Pierre Franey and Bryan Miller, with an introduction by Jacques Pepin Copyright© 1999 by Pierre Franey and Bryan Miller. Excerpted by permission of Times Books, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
