It’s always hard on a Friday night to come up with something easy for dinner, and this particular Friday night I didn’t even feel like eating. But the other residents here get a little testy when I don’t cook, so cook I did. This is what I came up with. Served with broccoli steamed in a bag and baked potatoes, it wasn’t to hard to handle after a long week.
-Enough boneless chicken for 4 servings. I used chicken tenders, because that is what I had in the freezer. You could use boneless breast or thighs, whole or cut in bite sized pieces.
-½ teaspoon dried savory
-½ teaspoon dried marjoram
-2 teaspoons dried chives
-a pinch of granulated garlic
-salt and pepper
-about ½ Chicken broth and a splash of lemon juice for deglazing
Mix the herbs together in a small bowl. Heat about 2 tablespoons olive oil in a sauté pan.
Put the chicken in the hot pan and sprinkle with the mix of herbs.
Cover pan. Cook on medium-low heat until chicken is nearly done. The timing will depend on what kind of chicken you use.
Turn chicken and cook through with the lid off.
Put chicken aside to keep warm and deglaze the pan.
To deglaze a pan pour off most of the fat in the pan There shouldn’t be too much with boneless chicken, but this is the first step in deglazing a pan. Turn the heat up to high. Add cold liquid to the hot pan—the liquid will come up to boiling very quickly, bringing up the brown bits on the bottom of the pan. For this particular recipe I used about ½ cup chicken stock and a splash of lemon juice. Using a spoon or spatula, scrape up the fond as the liquid boils. Once all the browned bits are off the bottom of the panturn down the heat .
You can then “finish” the sauce with a little butter or you can thicken it as you would for gravy.
I am sure a proper chef would cringe at the thought of that, but I cook at home and we’re trying to avoid butter!