Read The Can't Cook Book: Recipes for the Absolutely Terrified! Online
Authors: Jessica Seinfeld
Tags: #Non-Fiction
The Can't Cook Book: Recipes for the Absolutely Terrified! (15 page)
WHISK. MIX. MEASURE.
Pan-Roasted Chicken Breasts
ACTUAL WORK TIME:
15 minutes |
TOTAL TIME:
15 minutes |
SERVES:
4
I will not let you screw up these nice, juicy breasts. They are too easy not to make, even for a Can’t Cook. If you don’t have fresh thyme handy, any dried herb like thyme or oregano will do just fine (but use half the amount).
4 boneless, skinless chicken breasts (6 to 8 oz. each)
3 tsp. e.v. olive oil (1 tsp. + 2 tsp.)
1
/
2
tsp. kosher salt (
1
/
4
tsp. +
1
/
4
tsp.)
1
/
4
tsp. freshly ground black pepper (
1
/
8
tsp. +
1
/
8
tsp.)
1 T. fresh thyme leaves (about 4 sprigs)
Tools needed:
cutting board, chef’s knife, measuring spoons, large skillet, tongs, kitchen timer.
Don’t Panic:
Knowing when the chicken is cooked through is NOT going to intimidate
you
.
1.
Wash
the chicken and
pat dry
with paper towels.
Measure
1 tsp. of the oil,
drizzle
a bit on each breast, and
rub
to coat entirely.
Measure
1
/
4
tsp. of the salt, then
pinch
and
sprinkle
over the tops.
Season
the tops with
1
/
8
tsp. of the pepper (about 6 turns on a pepper mill).
Turn
the chicken over and
season
the same way with the remaining
1
/
4
tsp. salt and
1
/
8
tsp. pepper.
Wash and dry
the thyme sprigs, then
pull
the leaves from their sprigs and
sprinkle
over the tops of the breasts
.
2.
Place
your large skillet on the stove and
turn
the heat to medium.
Measure
and
pour
in the remaining 2 tsp. oil and
heat
until it shimmers (1 to 2 minutes). Using tongs,
add
the chicken, thyme-side down
(you should hear a nice sizzle), and
cook
until the undersides are golden brown, 5 to 6 minutes.
Flip
the chicken (it should release easily from the pan) and continue to
cook
until golden brown and cooked through (you can
cut
into the thickest part to make sure it’s no longer pink), 5 to 6 minutes more.
