Chicken Breast (or Leg-Thigh Pieces) Sautéed

Name: Chicken Breast (or Leg-Thigh Pieces) Sautéed
Ingredients: 1 whole chicken breast, split and boned, preferably with skin left on; Salt and freshly ground pepper; 1 tablespoon butter; 1/4 bell pepper, red, orange, or purple, cut into matchsticks; 1 small zucchini, cut into matchsticks; 4 scallions (or more if very thin), cut into matchsticks; A splash of white wine; A sprinkling of parsley or other fresh seasonal herbs

December 9, 2011

People often asked me, as I was writing this book, What should I do with chicken breasts? I think they want to cook chicken breasts because they are lean (therefore supposedly good for you) and quick to prepare, but there’s that persistent problem that there are inevitably two to a package, too much for a single meal. Frankly, I see that not as a problem but as an asset, because, again, you have something to play with for a second round. Here is a basic recipe for cooking the chicken so that it is ﬂavorful and not dried out; it can be varied in as many ways as there are vegetables in season. I confess that I prefer dark chicken meat over light; if you feel the same way, just substitute two leg-thigh pieces for the breast meat, and cook about 5 minutes longer.

Recipe notes

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