Thursday, May 30, 2013

A (wo)Man and His Pan

When my brother went off to college, my mum was understandably sad--her baby was leaving! The good child was gone! She was just stuck with the little hellion (me, at age 16). 

And yet, she gave my brother a cookbook that is basically the only thing you need when you're a young man going to live the bachelor life and need to survive when you're ill-equipped to cook for yourself every single day--and too poor to buy every single meal.

Insert...A Man and His Pan, the subtitle of which sums up the entire principle of the book: "if you can't cook it in a non-stick skillet, it's not worth cooking." (Don't let the horrible cover fool you; I mean it was published in 1999. And, if I recall correctly, the 90s weren't exactly known for their style--I'm looking at you overalls buttoned on one side, bucket hats and frosted tips).

Although this recipe is not actually IN that cookbook, after I made it that is exactly what it reminded me of. One pan. One bottle of wine (although only about a glass goes in it, the rest if for you for doing the work!). One dish complete.



Ingredients:

4 boneless chicken breasts, tripped
Coarse salt and ground black pepper
1/4 cup AP flour
2 tbsp olive oil
3 shallots, peeled and chopped
3 garlic cloves, chopped
1/2 cup dry white wine
1 pint cherry tomatoes, halved

Directions:

1. Season chicken with salt and pepper; coat with flour.

2. In a large saute pan, heat oil over medium-high heat. Add shallots and garlic and saute until cooked through.

3. Add chicken and cook lightly on each side. Add white wine. Cover with lid and let cook through.

4. Add tomatoes to pan. Season with salt and pepper. Cook on high until sauce has thickened and tomatoes have released juice. Serve chicken with juices poured over.

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