Pre-story: Tonight Sarah and Jen came over for a most-excellent dinner party and then decided that they wanted this recipe. I figured it was probably worth sharing with everyone.
Backstory: Marcus and I accidentally got sucked into The Next Food Network Star this spring and Melissa D’Arabian for the final task presented her recipe for Four Step Chicken. She found the perfect way to explain how I enjoy making chicken. Except, I have to be totally honest, I riff on the chicken, I don’t follow the recipe to a perfect “T.” If you want to follow the recipe exactly, here it is:
And here is what I actually do when I’m cooking…
Modified 4-Step Chicken
- Marinate chicken breasts in ziploc bag. Rub salt and pepper in, add one to two tablespoons of olive oil and approximately the same amount of lemon juice. Let sit tightly wrapped at room temperature for one hour.
- Finely slice onions and garlic cloves.
- Heat pan to high, place chicken in pan (with marinade) sear chicken breasts on both sides and reduce heat to medium or medium-high. Sprinkle chicken with oregano.
- After cooking for several minutes, add wine (the amount of wine is totally dependent on the amount of sauce you wish to have).
- After another minute or so (really whenever you want at this point), incorporate the onions and garlic.
- Simmer until onions have softened. Add splash of wine to finish.
Since you obviously need have something to put that delicious wine sauce on, how about a recipe for smashed potatoes?
- Wash and cube red potatoes (approximately five medium-sized red potatoes).
- Boil until potatoes are soft.
- Mash potatoes with fork. Incorporate three tablespoons of butter.
- Salt and pepper to taste.
The directions for both of these dishes may be a bit loose, and by that I mean they’re 100% flexible, but truly, they’re dishes that you really can’t screw up. Plus, it looks nice on a plate!