Our chef/instructor was fabulous. I loved her humor, personality and candor. She told amazing stories and captured our attention at every moment. We even exchanged grease burn stories and showed our battle scars on our arms and hands...I felt like such an accomplished chef.
I worked hard for those cooking scars and there was this unspoken respect. Okay, maybe I am exaggerating a little - but a girl can dream, right? Back to the cooking part...we made four different chicken dishes and this one rocked it. I loved all the flavors and it was so easy for a weeknight dish, yet impressive enough that you could serve to guests.
Sauteed Chicken with Olives
Courtesy of Sur La Table
2 Tablespoons canola or vegetable oil
4 (5-ounce) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
2 medium shallots, peeled and sliced
1 medium garlic, peeled and minced
2 teaspoons minced thyme
1 cup low-sodium chicken broth
1/2 cup coarsely chopped pitted Kalamata olives
2 Tablespoons minced flat-leaf parsley
Place a large skillet on the stove over medium-high heat and add 1 Tablespoon of the oil.
* Chef's Tip: Dry the chicken really, really, really well before you put it in hot pan.
When the oil is shimmering, generously season both sides of the chicken with salt and pepper. Add the chicken to the pan, presentation side down first and cook until brown, about 3 minutes. Turn the chicken and cook on the other side, about 2 minutes longer. Transfer the chicken to a plate, reserving the skillet.
Add the remaining 1 Tablespoon of oil to the skillet. When the oil is shimmering, add the shallots and cook until tender, about 2 minutes. Add the garlic and thyme and cook until fragrant, about 1 minute. Return the chicken to the skillet, presentation side up. Add the broth, bring to a boil then reduce the heat until simmering and cook until the chicken is cooked through, about 6-8 minutes. Taste and adjust seasoning with salt and pepper. Stir in the olives.
Place the sauteed chicken onto warmed serving plates. Spoon olive mixture over the top, sprinkle with parsley and serve immediately.
* These mushrooms are super delicious and go with everything!!
Roasted Mushrooms with Garlic & Thyme
16 mushrooms (white button or baby bella), cleaned and dried well
3 Tablespoons olive or canola oil
2 cloves garlic, chopped very finely
3 Tablespoons butter, softened
2 Tablespoons fresh thyme, chopped
1/2 teaspoon garlic powder
5 Tablespoons Panko Japanese breadcrumbs
1-1/2 Tablespoons freshly squeezed lemon juice
pinch of salt
pinch of freshly ground black pepper
Preheat oven to 400 degrees. Lightly fry the mushrooms, cap-side down, in hot oil for 2-3 minutes.
Arrange the mushrooms in a 9x13 cooking dish with the stalks facing upwards.
In a small bowl, mix together the butter, garlic, thyme, lemon juice, garlic powder, salt and pepper.
Spoon a little of the garlic butter mixture on to each mushroom, then lightly press the breadcrumbs on top.
Bake in the oven for 15 minutes or golden around the mushroom cap.
