8 12
introduction kitchen counter points:
Tips to help you cook with speed and success • •• •• •• • • ••••• • • •••• •• •• • • • • ••• • ••• • • •••• • • • •• •• •
pastas, grains & hot sandwiches 19 Three-Cheese Mac with Crispy Prosciutto 21 Fresh Summer Pasta with Tomatoes, Garlic,
Basil, and Buttery Croutons
24 Fettuccine with Scallops,Carrots,and
Ginger-Lime Butter Sauce
26 Linguine with Chicken, Spinach,
and Feta Cheese
38 Fresh Pepper Linguine with Olive Oil–
Packed Tuna, Capers, and Golden Raisins
30 Pasta Carbonara 32 Spinach-and-Cheese Tortellini with Leeks
and Creamy Mushroom Sauce
34 Lo Mein Noodles with Chicken, Snow Peas,
and Peanut Sauce
36 Pad Thai 38 Summer Rolls with Shrimp, Cucumber,
and Mango
40 Barley and Lentil Salad with Dried
Cranberries and Walnuts
42 Barley Risotto with Sweet Potato and
Andouille Sausage
45 Lemony Risotto with Asparagus, Carrots,
and Chives
47 Jambalaya with Chicken, Shrimp, and
Andouille Sausage
50 Vegetable Biryani with Green Beans,
Cauliflower, and Carrots
52 Mujaddara with Onions, Dried Apricots,
Almonds, and Spicy Yogurt
O N E PA N , T W O P L AT E S
6
meat dinners
66 Quick Choucroute Garni 68 Braised Lentils with Polish Kielbasa and Cabbage 70 Golden Corn Cakes with Crispy Pancetta and
Arugula Salad
72 Creamy Yukon Gold Potato Gratin with Ham 74 Thyme-Dusted Pork Medallions with
Pear-Rutabaga Mash
76 Crispy Sage Pork Cutlets with Couscous, Peas,
Figs, and Pistachios
79 Sautéed Pork Chops with Sweet Potato, Apple,
and Mustard Sauce
82 Herb-Rubbed Pork with Honey-Lime
Roasted Sweet Potatoes, Cauliflower, and Major Grey’s Chutney
84 Spicy Pork Stir-Fry with Lime, Cashews,
and Noodles
86 Spicy Orange Beef Stir-Fry with Snow Peas
and Carrots
88 Sweet-and-Sour Stir-Fry with Beef, Broccoli,
and Mango
90 Skirt Steak Fajitas with Pico de Gallo and Avocado 92 Rib-Eye Steaks Florentine with Parsnip-
and-Potato Galettes
94 Flat-Iron Steak with Green Beans, Chili-Hoisin
Sauce, and Sesame Seeds
97 Flank Steak with Chimichurri and Summer
Squash Hash
99 Hungarian Beef Goulash with Paprika and
Dumplings
102 Beef Stew in High Heels 104 Veal Piccata with Brussels Sprout Hash and Apples
• •• •• •• • • •• •••••• • • • • •• •• • •••• • ••• • • •• • • • • •
• •• •• •• • • •• ••• • • ••••• •••• ••• • • •• • • • •• •
118 Fluffy Spring Frittata with Asparagus,
166 Thyme-Rubbed Salmon with Shallots and
121 Winter Frittata with Escarole, Bacon,
168 Citrus-Marinated Salmon with Heirloom
123 Wild Mushroom Frittata with Cheddar,
171 Prosciutto-Wrapped Salmon with Corn and
126 Turkey Tonkatsu with Cabbage, Portobellos,
173 Pan-Fried Arctic Char with Garam Masala,
128 Balsamic Turkey with Artichokes and
176 Flash-Roasted Tilapia with New Potatoes,
130 Turkey Chili with Poblano and Queso Fresco
178 Miso-Glazed Cod with Wilted Asian Red
egg, turkey & chicken dinners Bell Peppers, and Gruyère and Feta Cheese
Green Onions, and Peas and Pickled Ginger Eggplant Caponata
133 Chicken Stew with Tomatoes, Oranges,
and Olives
135 Cornflake-Crusted Chicken Fingers with
Rosemary–Sweet Potato Pan Fries and Chutney Dipping Sauce
146 Fontina and Prosciutto–Stuffed Chicken
Breasts with Radicchio-Fennel Sauté
148 Yellow Curry Chicken with Green Beans
and Potatoes
150 Thai Red Curry Chicken with Bell Peppers
and Broccoli
152 Braised Chicken Thighs with Wild Rice,
Walnuts, and Grapes
154 Balsamic-Braised Chicken Thighs with Figs
and Creamy Polenta
111 Lamb Kebabs with Harissa, Chickpeas, and
161 Pan-Roasted Chicken Leg Quarters with
114 Lamb Korma
Cabbage Slaw
181 Black Cod Fillets Poached in Five-Spice Broth
with Baby Bok Choy and Udon
183 Baked Halibut with Warm Fennel-Zucchini
Chopped Salad
191 Catfish Tacos with Chipotle Slaw
Winter Greens
61 Tuna Burgers with Wasabi Mayo and
Summer Squash
Peas, and Pesto Mayonnaise
143 Sautéed Chicken Breasts with Lemon and
158 Rosemary Chicken Leg Quarters with
Quick Cucumber Pickle
Broccolini, and Yogurt Sauce
188 Haddock with Shiitake Mushrooms and
Turnips, and Parsnips
109 Veal Rolls with Currants, Pine Nuts, and
Parmesan Polenta Stacks
Poblano Succotash
141 One-Pan Roast Deviled Chicken with Carrots,
59 Fried Green Tomato Sandwiches with
Bacon and Chutney
Tomato Concassé and Goat’s-Milk Feta
186 Poached Halibut with Chive Gremolata,
Pancakes and Cherry Tomato Pan Sauce
156 Buffaloed Chicken Legs with Braised Celery
and Israeli Couscous
Caramelized Cauliflower “Risotto”
138 Herbed Chicken Paillards with Zucchini
106 Veal Saltimbocca with Asparagus, Lemon,
56 Cuban Sandwiches
fish dinners
and Roquefort Smashed Potatoes Orange Gremolata
Thyme, Sweet Potatoes, and Pineapple
Brussels Sprouts, and Butter Bean Mash Black-Eyed Pea Ragù
193 Panko-Fried Crab Cakes with Heirloom
Tomato, Nectarine, and Avocado Salad
196 Stir-Fried Ginger Shrimp with Sugar Snap
Peas, Red Bell Peppers, and Corn
198 Scallops and Asian Noodle Salad
with Spicy Lime Sauce
200 Salade Niçoise 202 204 208
find it fast index acknowledgments TH E CA R B OH Y D R AT E CUR E
54 Croque Madame
• •• •• •• • • •• •••••• • • • •• •• ••••• •• • •• • • • •• •
: D D TE E N H IZ IO IG R T R HO BU PY T I O U TR C T A IS O D N R FO
contents
7
: D D TE E N H IZ IO IG R T R HO BU PY T I O U TR C T A IS O D N R FO
•• •••• •• •• •• •• •• •• •••• •• •••• •• •• •• •• •• • • • • ••• •• •••••
••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••
tips to help you cook with speed and success
If you have convection capability, use it. Convection cooking uses hot air to roast and bake. Foods brown and caramelize faster in convection mode, and your oven will preheat faster as well. To adapt these quickcooking recipes to convection mode, just set your oven temperature as directed in the recipe and set the timer a few minutes less. Monitor the cooking until you get the hang of it.
12
Purchase a large plastic cutting board. A larger cutting board, for example 18 by 24 in/46 by 61 cm, will give you plenty of room to cut all your fresh vegetables at one time, and if it’s plastic it can be washed in the dishwasher.
When you buy the knife, invest in a sharpening steel as well. The steel actually keeps your knife sharp, affording you fewer trips to the professional sharpener. Ask the salesperson to demonstrate how to use the steel or check out the technique online. Slice food thinly for faster cooking. In order for fresh vegetables and meats to cook quickly, it’s necessary to cut them into thin slices so that the heat can penetrate. Make the cuts according to the directions in the recipe and your dinner will be on the table in no time.
Freshly ground black pepper is more robust than packaged ground peppers. To give your food more oomph, buy a peppermill (it needn’t be expensive), fill it up with whole black peppercorns, and grind the fresh pepper directly onto your food. It adds a blast of flavor to everything. Simply add as much as suits your taste. Chicken broth adds extra flavor. When cooking quickly, flavors don’t have the chance to develop as they do when cooking at a slower pace. Therefore, I call for chicken broth in many recipes in this book, for a little taste boost. The best way to buy broth is in aseptic containers (those coated and lined cardboard boxes with built-in plastic spouts all over the grocery shelves these days); look for low-sodium versions. Well-stocked supermarkets usually have relatively inexpensive, high-quality organic broth products. If you don’t use an entire box,
just close the spout and store it in the fridge for 4 to 5 days or freeze for 4 to 6 months. Use panko bread crumbs for extra crunch. Panko are Japanese bread crumbs now found in most well-stocked grocery stores. Made from bread without crusts, panko crumbs are light and flaky and add effortless crispiness to toppings and pan-fried meats and vegetables. You’ll never use those sawdusty Italian bread crumbs again. Ethnic ingredients inject food with interesting flavors. It’s fun to try new flavors, to keep the dinner table fresh and interesting. The few ethnic ingredients in this book are used in multiple recipes, so you’ll be able to use them up over time as you explore these pages. Take a cruise down the international aisle at your grocery store. Flavors from other continents are just waiting on the shelves to be discovered. Extra-virgin olive oil and regular (“pure”) olive oil are healthful options for cooking. A general rule is to use extra-virgin olive oil, which is more expensive, for salad dressings and uncooked foods, and regular olive oil for cooking. I prefer to cook with olive oil and rarely reach for flavorless vegetable oils of the canola sort, but the two types are interchangeable. Either works fine for these recipes.
K I T CH EN C OU N T E R P O I N T S
O N E PA N , T W O P L AT E S
Use a heavy skillet. A heavy skillet will allow you to use higher heat (which cooks faster, naturally) than most lightweight cookware. I recommend a 12-in/30.5-cm cast-iron skillet with a lid and an ovenproof handle so that it can go from stovetop to oven safely. Nothing cooks like a cast-iron skillet, and they’re often inexpensive to boot.
Invest in a sharp knife. Nothing will improve your kitchen life more than a sharp knife. For the kitchen freshman, I recommend a 7- or 8-in/17- or 20-cm Santoku, which is a Japanese version of the traditional European chef’s knife. If you have chef-size aspirations, go for a 10-in/25-cm classic chef’s knife. Once you get used to it, the extended length makes chopping less work and more fun. After use, just rinse the knife and dry it off. Don’t put it in the dishwasher, as that tends to dull the blade.
Buy a box of kosher salt. If you aren’t already using it, switch to kosher salt for cooking. The clean flavor is vastly superior to regular iodized salt, which can add a metallic taste to your food. I like to keep kosher salt in a ramekin close to the stove. That way I can grab it with my fingers instead of shaking unknown quantities from a shaker. And don’t be shy with the salt; you are cooking fresh food and, for the best flavor, it needs to be seasoned.
13
: D D TE E N H IZ IO IG R T R HO BU PY T I O U TR C T A IS O D N R FO
• • • • • •• • ••••• • ••• • • • • •
30 minutes
• • • • • •••• • •• ••• • ••• •
25 minutes serves 2
Winter Frittata with•• •• • • •• •• • • • ••• • • • •• ••••• and•• • • • ••••••• • •• •• • • •
The frittata has been relegated to the breakfast and lunch scene for too long. It’s one of the easiest, fastest, and most filling meals going. The secret to making a frittata a complete meal is to fill it up with lots of great-tasting vegetables. Whatever floats your boat—just load the pan with veggies and cook them until tender. This one is full of greens, bacon, and salty feta cheese. It just might be my favorite. We sometimes have a slice of frittata left over. Just refrigerate it until the next day and have it for lunch.
6 large eggs 2 tbsp milk or water Salt and freshly ground black pepper Pinch of freshly grated nutmeg 4 slices bacon 1 small yellow onion, thinly sliced
1. Preheat the broiler with the rack in the second
position from the top.
1 tbsp olive oil (optional) 3 new potatoes, scrubbed and cut into 1/4-in/6-mm dice 4 or 5 handfuls washed and torn escarole or other bitter leafy greens (see “It’s that easy”) 1 garlic clove, minced 1/2 cup/70 g crumbled feta cheese
sides, 5 to 7 minutes total. Transfer to paper towels to drain. When it’s cool, crumble the bacon and set aside.
2. In a medium bowl, whisk together the eggs, milk,
120
3. Heat a 12-in/30.5-cm ovenproof skillet over
medium-high heat and add the bacon. Cook, turning as needed, until browned and crispy on both
4. Add the onion to the hot bacon fat in the pan and
sauté until it softens, about 2 minutes. If there isn’t enough fat in the pan, go ahead and add the olive oil. Add the potatoes and a sprinkle of salt and pepper and sauté, stirring every now and then, until continued
P OU LT R Y W IT H S OU L
O N E PA N , T W O P L AT E S
1/2 tsp salt, a few grinds of pepper, and the nutmeg.
121
: D D TE E N H IZ IO IG R T R HO BU PY T I O U TR C T A IS O D N R FO
• • • • • •• • ••••• • ••• • • • • •
25 minutes
• • • • • • • • ••• • ••• •
20 minutes serves 2
Turkey Tonkatsu with••• • • • • • • •••••• • •• • • • • • • •• • ••••• • •••• and••• •• • ••••• •• • • •• •• •• • •
Tonkatsu is a popular Japanese dish of breaded and deep-fried cutlet—kind of a Japanese schnitzel, if you will. A dip into mustard-flavored egg and extra-flaky panko bread crumbs and a quick sauté in sizzling hot pan renders the turkey crispy, tender, and full of flavor. Traditionally served with raw cabbage and pickled vegetables, this version of tonkatsu includes sautéed portobello mushrooms and napa cabbage laced with soy and pickled ginger . . . just enough to keep the Japanese theme but with an adjustment for Western tastes.
1/2 lb/225 g turkey cutlets
Salt and freshly ground black pepper 1 large egg 1 tbsp Dijon mustard 1 tbsp water 1 cup/110 g panko bread crumbs 3 tbsp vegetable oil
126
cutlets between sheets of plastic wrap or wax paper and, using the flat side of a meat pounder or a small, heavy skillet, pound to a thickness of about 1/8 in/ 3 mm. Sprinkle the turkey all over with salt and pepper and set aside. 2. Whisk the egg, mustard, and water together in
a shallow bowl. Spread the panko on a large plate.
1 small yellow onion, thinly sliced 2 large portobello mushroom caps, feathery gills scraped out with a teaspoon and discarded 1 tbsp soy sauce 2 tbsp pickled ginger (see “It’s that easy”)
Dip a turkey cutlet in the egg, then dredge in the panko, covering both sides completely. Lay the cutlet on a plate. Repeat to coat the remaining cutlets. 3. Heat a 12-in/30.5-cm skillet over medium-high
heat and add 2 tbsp of the vegetable oil. When the oil shimmers, add half the turkey cutlets and cook until browned on the first side, about 3 minutes. Don’t move them while they brown, and don’t try
it’s that easy: You can find pickled ginger in a jar in
the refrigerated section at your market. We tend to think of it as a partner with sushi, but it is a terrific condiment for grilled meats and vegetables, or anything that needs a bit of Asian mojo. At my market they also sell it packaged in smaller containers near the sushi. Feel free to pick up a container of wasabi as well if you want to give this dish some serious heat.
4. Add the remaining 1 tbsp oil to the hot pan. Add
the cabbage and onion and stir to coat with the oil. Move the cabbage mixture to one side of the pan and add the mushrooms to the empty half, top-sides down. Cook the mushroom caps until browned on the first side, about 2 minutes, meanwhile stirring the cabbage mixture occasionally. Turn the mushrooms over and brown the other side, another 2 minutes or so. Continue to stir the cabbage every now and then. Drizzle the soy sauce over the cabbage and mushrooms along with a few grinds of pepper and toss to combine well. Remove the pan from the heat, cover tightly, and let stand for the mushrooms to continue to soften and become tender, about 2 minutes. Transfer the mushrooms to the plates with the turkey cutlets and top them with the seasoned cabbage. Scatter the pickled ginger over the top of everything and serve right away.
extra hungry? A little color would be welcome
on the plate. Microwave some frozen edamame and blend them into the cabbage for some good green stuff. in the glass: Look for a rich and fruity white like
Pinot Grigio to accompany this dish. There are countless inexpensive bottlings from Italy, such as Marco Felluga, and more and more of this popular wine originates in California and the Pacific Northwest as well. Explore.
P OU LT R Y W IT H S OU L
O N E PA N , T W O P L AT E S
1. Working with one at a time, place the turkey
3 cups/255 g thinly sliced napa or savoy cabbage
to turn them if they are stuck to the pan; they will release when they are sufficiently crisp and brown. Give them a nudge to check for sticking and when they release, turn them over with tongs and brown on the other side, about 2 minutes. Transfer the cutlets to two warmed plates and cover to keep them warm (or place in a low oven). Repeat the process with the remaining cutlets.
127
: D D TE E N H IZ IO IG R T R HO BU PY T I O U TR C T A IS O D N R FO
• • • • • •• • ••••• • ••• • • • • •
1 hour
• • • • • •••• • •• ••• • ••• •
20 minutes serves 2
Chicken Stew with•• • • • •• • • • ••••• • •• • • • • • ••••• and•• •• • • •• •• •••
You know how good a soft cashmere scarf feels around your neck on a blustery day? Think of this dish as a cashmere scarf for your taste buds. The leek really adds a subtle flavor as only a leek will, so try to use it if you can. If finding a leek is too much trouble, go ahead and use a small onion, thinly sliced. Carrot and celery round out the veggies in the stew, with orange juice and diced tomatoes tarting up the whole thing. The olives add a briny touch and the orange zest gives this chicken-in-a-pot a bright citrusy note that you’ll find particularly addictive. Kind of like that cashmere scarf.
6 boneless, skinless chicken thighs (see “It’s that easy”) Salt and freshly ground black pepper 2 tbsp olive oil 1 leek, white and tender green parts, trimmed, rinsed thoroughly, and thinly sliced (see “It’s that easy,” page 33) 1 carrot, peeled and thinly sliced 1 celery stalk, thinly sliced
132
and pepper. 2. Heat a 12-in/30.5-cm skillet over medium-high
heat and add the olive oil. When the oil shimmers, add the leek, carrot, celery, thyme, and 1/4 tsp salt
2 garlic cloves, minced Juice of 2 oranges, plus zest of 1 orange One 14 1/2-oz/415-g can diced tomatoes, with juices 1/3 cup/55 g mixed Kalamata
and green olives, pitted and halved 2 tbsp minced fresh flat-leaf parsley Microwave steam-in-the-bag rice for serving
and sauté until the vegetables soften, about 3 minutes. Add the chicken and continue to cook until the bottom of the pan has turned a rich brown, about 4 minutes longer. Add the garlic, orange juice, and tomatoes with their juices and bring to a simmer, stirring to scrape up the browned bits from the continued
P OU LT R Y W IT H S OU L
O N E PA N , T W O P L AT E S
1. Pat the chicken dry and sprinkle all over with salt
1/2 tsp dried thyme
133
: D D TE E N H IZ IO IG R T R HO BU PY T I O U TR C T A IS O D N R FO
• • • • • •• • ••••• • ••• • • • • •
35 minutes
• • • • • •••• • •• ••• • ••• •
25 minutes serves 2
bottom of the pan. Reduce the heat to low, cover, and simmer the stew until the chicken is tender and shreds easily, about 30 minutes. 3. Using a slotted spoon or tongs, transfer the
chicken thighs to a large plate and let cool slightly. When it’s cool enough to handle, cut or shred the meat into bite-size pieces. Return the chicken to the pot and add the olives, half of the parsley, and half of the orange zest. Taste and season the stew with more salt and pepper if it needs it. 4. Scoop the cooked rice into two warmed shallow
bowls and top with the chicken stew. Sprinkle with the remaining parsley and zest and serve hot.
it’s that easy: Stews and braises are all about the
sauce, and when it comes to creating a sauce rich with chicken flavor, chicken thighs reign supreme. Don’t even think about trying to make this dish with chicken breasts. They’re too lean and don’t have enough flavor to share with the surrounding liquid.
extra hungry? Olive oil–toasted bread is so easy:
just drizzle slices of nice crusty bread with olive oil and toast in your toaster for a quick fix. in the glass: A Châteauneuf-du-Pape would be perfect with this zesty chicken stew. Look for a bottle from Joseph Drouhin for a good value, but if you feel like a splurge, try a bottle of Télégramme. It’s the second bottling from the venerable Vieux Télégraphe label and so has a lower price tag, but with much of the charm of its more expensive sibling.
Cornflake-Crusted Chicken Fingers with••• • • • • • • • • •••• •• • • ••••• • • • • • • •••••• • • • •• • •••• • • ••a nd••• • •• •• •• •••• •• •• •• • •• ••• • •• •••• •• •
It may have a bit of an image problem, but I give a big thumbs-up to the crispy chicken finger. I don’t like to use those overpriced tenders with that pesky tendon that runs through the length; cutting your own from a good-quality breast is easy, and highlights the virtues of America’s favorite white meat. Quick-cooking slices dredged in crispy cornflake crumbs (conveniently, you can now buy prepared crumbs in boxes), my crunchy chicken digits are accompanied by a dipping sauce of Major Grey’s chutney spiked with mayo and mustard.
2 tbsp Dijon mustard 2 tbsp mayonnaise Salt and freshly ground black pepper 2 boneless, skinless chicken breast halves, each cut crosswise on the diagonal into 6 slices
2 medium or 1 large sweet potato, peeled and cut into sticks about 6 in/15 cm long and no more than 1/2 in/12 mm wide (see “It’s that easy”) 2 tsp olive oil, plus 3 tbsp, or more if needed Leaves of 1 sprig fresh rosemary, minced 1/4 cup/55 g of your favorite chutney from a jar
1/2 cup/55 g cornflake crumbs (a box of prepared crumbs saves time)
134
1 tbsp of the mayonnaise, 1/4 tsp salt, and a few grinds of pepper and stir to mix. Add the chicken and toss to coat evenly. Pour the cornflake crumbs
onto a plate and dredge the chicken in the crumbs, pressing to coat each piece completely. Spread them on a plate to dry slightly while you cook the potatoes.
continued
P OU LT R Y W IT H S OU L
O N E PA N , T W O P L AT E S
1. In a large bowl, combine 1 tbsp of the mustard,
135
: D D TE E N H IZ IO IG R T R HO BU PY T I O U TR C T A IS O D N R FO
2. In a bowl or right on the cutting board you used
6. Transfer the chicken fingers as they are cooked
for cutting the fries, drizzle the potatoes with the 2 tsp olive oil and toss them with the rosemary and a generous sprinkling of salt and pepper.
to two warmed plates and divide the fries between them. Put the chutney dipping sauce in a small bowl or dollop it on the plates and serve right away.
3. Heat a 12-in/30.5-cm skillet over medium-high
it’s that easy: In order for the fries to cook up tender
heat and add 2 tbsp of the olive oil. Quickly add the sweet potatoes on their biggest flat side in a single layer. You may need to do this in two batches; do not crowd the pan. The fries will spit, so use a splatter screen if you have one. Don’t move them. Just let them brown on that side for about 4 minutes, checking the underside of a fry occasionally to be sure that they don’t overbrown or burn. Depending on your stove, you may have to adjust the heat up or down. Turn the fries with tongs or a fork and cook until browned on the opposite side, 3 or 4 minutes longer. The sugar in the potatoes will make them very brown; this is okay. Add more oil if necessary to keep things sizzling. Transfer the fries to a large plate lined with paper towels and cover with another paper towel to keep warm.
in the middle and browned on the outside, they must be cut according to the plan. Designate a kitchen ruler and keep it in a handy drawer for measuring. It eliminates guesswork, which equals stress.
4. Add the remaining 1 tbsp olive oil to the pan
136
5. Meanwhile, in a small bowl, combine the
remaining 1 tbsp mustard and 1 tbsp mayonnaise and the chutney and stir to mix well. Set the sauce aside.
in the glass: This feast kind of reminds me of
a Happy Meal—even the cornflake coating on the chicken has a trace of sweetness—but for adults. So in the spirit of happiness, how about trying a Gewürztraminer? If you can find it, the Lenz Gewürztraminer from Long Island, New York, is a change of pace from the usual drier whites and embodies the fruit-forward characteristics of this varietal. Try it. It just might make you happy.
P OU LT R Y W IT H S OU L
O N E PA N , T W O P L AT E S
and quickly arrange the chicken tenders in the pan in a single layer. Follow the same drill as with the potatoes: Don’t move the chicken while it browns on the first side, about 3 minutes. Turn the chicken to brown the second side, about 3 minutes longer, adding more oil to the pan if necessary to keep things sizzling.
extra hungry? A tossed green salad would be a nice accompaniment to this crispy dinner. Just toss whatever greens you have in the crisper drawer with a squirt of lemon, a glug of olive oil, and a sprinkle of salt and pepper and it’s done.
137