Basics: Bittman’s Paillards 10 Ways

By Alison, on October 24th, 2011

Chicken Scaloppine al Limone

About 1 1/2 pounds boneless chicken thighs Salt and black pepper 1 cup all-purpose flour, or more as needed 11/2 cups fresh bread crumbs, or more as needed 3 eggs 2 tablespoons extra virgin olive oil, plus more as needed 3 tablespoons butter, plus more as needed 1/4 cup . . . → Read More: Basics: Bittman’s Paillards 10 Ways

Comments are closed   Beef, Chicken, Home, Main Courses, Pork

Basic Seared Chicken

By Alison, on October 19th, 2011

1 to 4 boneless skinless chicken breasts Salt and freshly ground black pepper 1/4 cup flour 1 teaspoon freshly chopped herbs (optional) Olive oil 1/2 tablespoon butter

Pound the chicken breasts to an even thickness with the handle or flat of a knife.

Lightly salt and pepper the chicken breasts.

Mix about . . . → Read More: Basic Seared Chicken

Comments are closed   Basics and Blends, Chicken, Home, Main Courses

Grilled Chicken with White Barbecue Sauce

By Alison, on June 18th, 2011

For Chicken:

1 tablespoon dried thyme 1 tablespoon dried oregano 1 tablespoon ground cumin 1 tablespoon paprika 1 teaspoon onion powder 1/2 teaspoon salt 1/2 teaspoon pepper 10 chicken thighs (about 3 lb.)

Combine first 7 ingredients. Rinse chicken, and pat dry; rub mixture evenly over chicken. Place chicken in a zip-top plastic . . . → Read More: Grilled Chicken with White Barbecue Sauce

Comments are closed   Chicken, Home, Main Courses