In light of my birthday, I would like to share one of my favorite cooking secrets. My top 5 list of pantry essentials and a recipe that makes use of them.
1. Extra virgin olive oil - It really does make a difference in using extra virgin olive oil. I know it costs a little more but the fragrance and taste is truly remarkable.
2. Sea salt or kosher salt - These salts have such a better taste than regular table salt. I feel you don't have to use as much sea salt because it adds such a nice "salty" taste. When measuring kosher salt keep in mind you might have to use more since the flakes are larger and less compact.
3. Fresh ground black pepper - As with many spices, you just can't beat fresh ground.
4. Butter - I won't even look at a stick of margarine (have you ever looked at what is in that stuff?). The flavor of real butter is unbeatable. It is also very versatile and a key component in many sauces.
5. Garlic - I always have garlic in my pantry. It is very inexpensive and I use it daily. Not to mention the health benefits of eating garlic, although I'm not sure your partner will appreciate it. Garlic is the base for so many recipes and helps to build the flavors in a dish.
In addition to these top 5, I also have a variety of other things in the pantry which are of equal importance. Fresh basil, onions, white wine, chicken stock, parmigiano reggiano, whole grain pasta.....ok....I'm getting carried away. Here's your recipe already. Hope you enjoy.
Garlic Pan Seared Chicken
Wash and pat dry with a paper towel 6 boneless, skinless chicken breasts. If they are too thick you can pound them with a meat mallet until they are uniform in size. Season well with sea salt and ground pepper. Place a large aluminum saucepan over medium heat (don't use nonstick - you won't get a good sear). Melt about 1 Tbsp. of butter and 1 Tbsp. of extra virgin olive oil in the pan. Place chicken in the pan and sear until lightly brown about 5 minutes on each side (165* on thermometer). Remove from pan. Add a little more oil and some garlic to the pan. Saute until tender. Deglaze the pan with some chicken stock or white wine (about 1/4 C.). Let reduce slightly and then add a pat of butter. Place chicken back in pan only to warm.
Top with chopped fresh parlsey. Serve over parmesan risotto or buttered noodles.
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