Some nights are big wild crazy kitchen extravaganza nights.
Most nights are not.
Some nights you just look into the fridge and see what you've got, and remember all those calories you packed away eating earlier in the week -- the lamb burger at the Breslin, too many curries at Tabla -- and you say, well, broccoli and chicken tenders will do the job.
But even chicken and broccoli, when properly attended to, can be lovely.
Broccoli just roasted in the usual way, somewhere around 425, drizzled with olive oil and sprinkled with salt -- on a baking sheet lined with foil for easy cleanup, by the way.
Chicken tenders, yes, are among the most boring ingredients available, but this method of preparation was such a success I'll certainly be doing it again: pound lightly until flat, sprinkle with salt and let rest 20 minutes or so, then dredge lightly in flour seasoned with cayenne, smoked paprika, and black pepper, and fry in a small amount of canola oil until lightly browned on both sides.
(Lightly, lightly, lightly: you see a pattern here?)
Washed down with one of our favorite wines, an Esprit de Beaucastel Blanc from Tablas Creek.
Not bad for a weeknight. Not bad at all, really.
Just looking at it makes my stomach ache with hunger.The dish looks inviting.http://www.youtube.com/watch?v=Dolxfld6uQE And seems easy to prepare too. Keep posting such magnificient recipes. The chicken looks perfectly done
Posted by: Chicken | October 27, 2010 at 08:45 AM