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03 February 2006 @ 05:28 pm
Easy fast chicken  
I made this last night and it was yum. :) Since people have said they like hearing the recipes I make (or make up), I thought I'd post it.

Fast Chicken Breasts

Use boneless skinless chicken breasts or chicken tenderloins for this. (I had tenderloins, so that's what I used.) If you're going to use breasts, pound them flat to 1/2" thickness either the night before or an hour or two before cooking.

Marinate for anywhere from one hour to overnight in:

Olive oil
Orange juice
Balsamic vinegar
Salt
Pepper

I didn't measure, I just dumped it all together. If I had to estimate, I'd say 1 cup oil, 1/2 cup balsamic vinegar, 1/2 cup orange juice. Adjust the proportions as you please, but keep the oil/acid ratio about 1/1.

Take chicken out of marinade and place on broiler pan. Broil on high, 5 minutes on one side, 3-5 minutes on the other.

While chicken is broiling, dump marinade into a pot. Boil it on high, stirring occasionally. Keep boiling. When the chicken's done, take it out of the oven and keep boiling the marinade until there's maybe half what there was. (Estimation is fine. Cooking is sometimes an exact science, but it doesn't have to be.) As it thickens, start stirring more. When it's thick, and you're worried it might burn if you leave it on the stove any longer, take it off. Pour over chicken and serve with whatever sides you've made. The reduction sauce is also good on baby romaine lettuce.
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I can hear: I need a different cooking icon, don't I?
 
 
 
Mearimeari on February 3rd, 2006 02:40 pm (UTC)
I need to visit..... so you can feed me!! Yum!
Elletheletterelle on February 3rd, 2006 02:56 pm (UTC)
It's an ability inherited from my mom. She can do amazing things in the kitchen.
beachtreebeachtree on February 3rd, 2006 02:53 pm (UTC)
Okay, this sounds really good and I've got nada in the casa. Publix?
Elletheletterelle on February 3rd, 2006 02:55 pm (UTC)
Yay Publix!

Warning: easy on the salt. It ended up pretty salty for us last night. :) It's so tangy that when you add salt, it's like OMG NEED WATER.
beachtreebeachtree on February 3rd, 2006 07:56 pm (UTC)
Thanks! I am anti-sodium, so I'd be freaking!
Fenrissfenriss on February 3rd, 2006 04:49 pm (UTC)
You know, I'm gonna try to adapt these 2 recipes to fake chicken (probably Quorn). Bet they'd work great that way.

Why am I reading my flist instead of studying?.. Why, because it's SciFi Friday 10 minutes :)
Cheekycheekymice on February 4th, 2006 06:54 am (UTC)
That sounds a bit like something I do but I add the orange zest, some crushed garlic and some honey.