Easy Chicken Breast Recipe – Twenty Five Minutes

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This Easy Chicken Breast Recipe uses sage which goes along with poultry real well.

My turkey dressing always goes over good and sage is an important ingredient.

Sage can grow just about anywhere except for blazing hot desert and freezing polar weather. Just plant it in the garden or in a pot on a window sill or the deck and let it do it’s thing.

And if you do live inside the Arctic circle or in the Sahara desert or if you just aren’t a plant person dried sage from the spice rack works okay.

Gammy learned growing up on a farm here in Texas that when the sage plants are blooming that means it will rain soon. So far she hasn’t convinced me about that one.

You will make this easy chicken breast recipe like a chef. It’s simple and has only a few ingredients that come together real well.

Instead of a humdrum weeknight supper you and your special squeeze will be able to close your eyes and imagine you are dining out at a fine hillside ristorante in Tuscany.

I put together a scallions – aka green onions – , peas and gnocchi in one skillet while I was doing the easy chicken breast recipe in another skillet. 

Regular old onions or shallots will work instead of scallions, if you like.

If your chicken breasts are frozen put them in the microwave to thaw out. One skillet at medium heat with about 1/8″ of good extra virgin olive oil. Another skillet at medium high with about 2-3 tablespoons of regular olive oil. Just eyeball enough to coat the bottom of the skillet plus a little more.

While the pans are getting hot clean and chop up the scallions – or onions – and put them in the medium heat extra virgin skillet and sprinkle with a little salt and pepper.

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Stir or toss them a few times as they cook.

Salt and pepper the up side of the chicken breasts and put them in their skillet with the seasoned side down and then salt and pepper the new up side.

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While it’s all cooking coarsely chop up the garlic and the sage leaves.

When the scallions just start to get translucent add the peas and the gnocchi. Spread it all out…. 

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……and add enough chicken broth to just barely get up to the top of the gnocchi.

Turn the heat up to medium high until it starts to simmer then lower it to medium. Mix it all together and stir or toss it all a few more times and when the  gnocchi is okay to a nibble test it all is ready to serve.

If the chicken skillet is still busy just lower the heat as low as it can go so the veggies will keep warm.

Give  the chicken breasts about 3-5  minutes a side depending on the thickness. When they are leaking clear liquid and/or are firm to a finger poke or better yet if they read 165° on a meat thermometer they are done.

Remove them to a shallow bowl that will catch the drippings.

Put the butter, lemon juice with the rinds, sage and garlic into the chicken skillet. Using a wooden spoon stir it all together while scraping the bits left from the chicken off the bottom.

As soon as the garlic gets fragrant – about a minute – add the white wine and stir it all up.

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Put the breast and the drippings back in the skillet to warm back up and spoon the liquid and the veggies over the breasts. Turn them over a couple of times through the process. 

You did great!! Some sage advice here – sorry – you and your honey really should finish that bottle of white wine while dining on the results of your easy chicken breast recipe.

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We had a Gammy favorite, surprised?

Santa Margarita Pinot Grigio.

 

 

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Easy Chicken Breast Recipe BigOven - Save recipe or add to grocery list Yum
Chicken breasts sautéed with sage, garlic and white wine.
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Rating: 5
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Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Meal Plan:
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Instructions
  1. One skillet at medium heat with about 1/8" of good extra virgin olive oil. Another skillet at medium high with about 2-3 tablespoons of regular olive oil. Just eyeball enough to coat the bottom of the skillet plus a little more.
  2. While the pans are getting hot clean and chop up the scallions - or onions - and put them in the medium heat extra virgin skillet and sprinkle with a little salt and pepper. Stir or toss them a few times as they cook.
  3. Salt and pepper the up side of the chicken breasts and put them in their skillet with the seasoned side down and then salt and pepper the new up side. While it's all cooking coarsely chop up the garlic and the sage leaves.
  4. When the scallions just start to get translucent add the peas and the gnocchi. Spread it all out and add enough chicken broth to just barely get up to the top of the gnocchi. Turn the heat up to medium high until it starts to simmer then lower it to medium. Mix it all together and stir or toss it all a few more times and when the gnocchi is okay to a nibble test it all is ready to serve. If the chicken skillet is still busy just lower the heat as low as it can go so it will keep warm.
  5. Give the chicken breasts about 3-5 minutes a side depending on the thickness. When they are leaking clear liquid and/or are firm to a finger poke or better yet if they read 165° on a meat thermometer they are done. Remove them to a shallow bowl that will catch the drippings. Put the butter, lemon juice with the rinds, sage and garlic into the chicken skillet. Using a wooden spoon stir it all together while scraping the bits left from the chicken off the bottom. As soon as the garlic gets fragrant - about a minute - add the white wine and stir it all up. Put the breast and the drippings back in the skillet to warm back up and spoon the liquid and the veggies over the breasts. Turn them over a couple of times through the process.
  6. You did great!! Some sage advice here - sorry - you and your honey really should finish that bottle of white wine with the results of your easy chicken breast recipe.
    Easy Chicken Breast Recipe-5-poppopcooks.com-chicken breast recipes, chicken recipes, chicken breast, boneless chicken recipes, easy chicken recipes, recipes for chicken breasts
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Grilled Chicken alla Diavola Roman Style

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Way WAY back in 1959 I was in the Coast Guard and stationed in Libya. We would get supplies flown in from Naples every week. The old C-123 would land and take off at an old landing strip left over from WWII about 12 miles East of our station. For the Christmas liberty they divided the crew into 4 seperate groups and flew each group up to Naples for 7 days liberty during the weeks before and after Christmas. Well 2 of my buddies and I decided when we got to Naples that we would spend a few days up in Rome. My buddies  didn’t know a word of Italian. I was from North Jersey and had picked up a teeny bit of Italian from my friends and neighbors, but, we were 19 years old, crazy and fearless. We bought a little English to Italian translation book, found the train station and caught the next train to Rome, learning bits of Italian all along the way. We didn’t have any idea about where we were going to stay and didn’t even consider it until we were done drinking and partying about 2 am. We staggered around and found the “Pensione Ricci”. It was locked up for the night. We knocked on the door and rang the bell. After a little while it was opened by a short but big old guy, like maybe in his forties. He was in a bathrobe and just looked at us like we were crazy. He turned out to be Signore Ricci. We were in uniform so he figured it out pretty quick and waved us in. Mamma Ricci was in a robe waiting in the shadows and took over assigning us rooms, gave us the keys and pointed to the old elevator. Then made it as plain as she could to us young Americans that even though the sign said Pensione, which meant boarding house, that there were no meals provided. We crashed and in the morning went down to ask where there might be a ristorante nearby where we could get some colazione (breakfast). There was no one at the desk so we followed our senses and found Mama Ricci in the kitchen and WOW! There were three  girls, obviously in their late teens, chatting with each other and Mama.  Mamma Ricci looked at the girls, who were looking and grinning at us and then glared at us looking and grinning back at the girls. We stumbled through asking about a  ristorante. All three girls started talking to Mama a mile a minute and we got the idea that they wanted us to have breakfast right there with them. Mama shook her head and said no. The girls all at once pleaded and whined. Mama looked us over, smiled, shrugged her shoulders and said “Si”. The oldest girl, Angelina, knew a little English and sat us down. We ate Sfogliatella and Pizzelle with Cappuccino. It was all molto bene (very good). My buddies had never had anything like it and were blown away. Then Signore Ricci came in and asked Mama what the hell was going on. She told him and he looked us over, smiled at his daughters, shrugged his shoulders and sat down. Through Angelina we got directions to the Colosseum and advice about some other things right in the area we might like. AND we got invited to cena (dinner) at 7pm.

We did our sightseeing and showed up a in the cucina (kitchen) at 7pm as directed.  Signore Ricci was sitting at the table where there was a big platter full of all kinds of cold cuts and bread. The girls chattered  “Ciao” to us with big smiles. Boy, they were cute. They were helping Mama with the cooking and we couldn’t stop looking at them moving around. Papa very loudly cleared his throat, poured us some wine and gestured for us to sit down and dig in. The prosciutto, salami and the mortadella were the best I had ever had. I watched Mama and the girls putting the pollo (chicken) together for cena (dinner). Today’s blog/recipe is the Grilled Chicken alla Diavola Roman Style that the ladies made for us that night. It was fantastic and I will never forget it.,

You can go with all thighs or if you have a big enough sauté pan you could go with a whole chicken. For a whole chicken you would ask the butcher to remove the backbone and split the breastbone. If he wouldn’t you could do it yourself, it’s not at all daunting. Then you would spread the bird out and cook it in the same way that we’ll be doing the thighs.

Grilled Chicken alla Diavola Roman Style poppopcooks.com

Put the pan on at medium high with about 1 tbsp. of olive oil and 1 tbsp. butter. Salt and pepper both sides of the chicken. Now here is where the Diavola (devil) comes in. Use a lot more black pepper than you normally would, like 3-4 times as much.

Angelina  told me that when Mama had the time she would marinate the chicken in lemon juice and a lot of black pepper for an hour or two before sautéing.

Put the thighs in the pan skin side down.

Grilled Chicken alla Diavola Roman Style poppopcooks.com

When the skin gets crispy turn them over and get the other side crispy too.

Grilled Chicken alla Diavola Roman Style poppopcooks.com

Squeeze the juice from a whole lemon over the chicken and add the lemon rinds to the pan..

Grilled Chicken alla Diavola Roman Style poppopcooks.com

Add the red wine and the sage. Reduce to a simmer and cover the pan. cook for 30-45 minutes turning a few times. When you can pull the meat away from the bone with a fork and there is no pink color to the meat or bone it is done.

Grilled Chicken alla Diavola Roman Style poppopcooks.com

Serve it with the juices from the pan topping it so you can dip some of your homemade bread in it. It’s simple and it’s real good.

 

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Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 30-45 minutes
Servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 30-45 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
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Instructions
  1. You can go with all thighs or if you have a big enough sauté pan you could go with a whole chicken. For a whole chicken you would ask the butcher to remove the backbone and split the breastbone. If he wouldn't you could do it yourself it's not at all daunting. Then you would spread the bird out and cook it in the same way that we did the thighs tonight. Put the pan on at medium high with about 1 tbsp. of olive oil and 1 tbsp. butter. Salt and pepper both sides of the chicken. Now here is where the Diavola (devil) comes in. Use a lot more black pepper than you normally would. Like 3-4 times as much. Put the thighs in the pan skin side down.
  2. When the skin gets crispy turn them over and get the other side crispy too. Squeeze the juice from a whole lemon over the chicken and add the lemon rinds to the pan. Add the red wine and the sage. Reduce to a simmer and cover the pan. cook for 30-45 minutes turning a few times. When you can pull the meat away from the bone with a fork and there is no pink color to the meat or bone it is done.
  3. Serve it with the juices from the pan topping it so you can dip some of your homemade bread in it. It's simple and it's real good.
    Grilled Chicken alla Diavola Roman Style poppopcooks.com
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