Effortless Chicken

This is a gorgeous dish that is easy enough to make on a weeknight (i.e. its name). In addition, once you have made this chicken, you will realize how versatile it is and will begin substituting ingredients and adding others. Soon you will have your own signature dish, in which case you will write me with your great ideas! For instance, I love to add a spoonful of Dijon mustard or some other hot mustard to add powerful flavor.

Effortless Chicken

2 boneless chicken breasts flattened (Again, I don't have a rolling pin, but an empty wine bottle works great. Or you can just smash them with a mallet.)

a couple glugs olive oil

2 garlic cloves, chopped

1-2 shallots, chopped (onion works here, too)

1 glass dry, white wine...whatever you are currently drinking.

salt and white pepper

Warm the oil in a skillet at medium high.
Cook the chicken quickly until each side is just browned.
Remove to a pretty plate.
Switch heat to medium, add garlic & shallot.
Saute about 2-3 minutes. (I think saute is French for "fry".)
Pour in the wine. This is where I add the mustard.
Turn up heat to high and reduce sauce a bit.
Salt and white pepper the chicken.
Return chicken to the pan and finish cooking it--a few more minutes each side.

Variations: mushrooms, tomato paste, & red wine (rather than white); lemon juice & oregano; basil, thyme, oregano, and parsley--GO NUTS!

Make into a meal: Serve with steamed broccoli and wild rice.

Wine: Serve with Sauvignon Blanc from New Zealand.