Emeril Lagase has a new show! It’s on the Cooking Channel, called Fresh Food Fast. His recipes look simple and easy. When I watched this show it was perfect too, because I had the ingredients in stock and it worked out fabulously for me. Plus it was healthy and quick. Look at the note up above for what I did with the left overs. A complete change, even more delicious and it didn’t even feel like left overs!
Before I get into the recipe I want to say that growing up in India we ate chicken that tasted like chicken. The regular stuff available in the supermarkets here just doesn’t taste like chicken. I have started buying my meat from the local butcher, Simchick Meats. Not only are they great to deal with, but they also let you ask questions, tell you about the meat you are buying and keep you informed. So either buy your meat from a good butcher or at a farmers market where you have more knowledge over what you are going to be eating and taste!
- Wash and pat dry 4 (6–8 ounces) chicken breasts, season on both sides with salt and pepper.
- Heat 2 tbsp olive oil in a 12-inch saute pan over medium-high heat. Place chicken in the pan and cook until golden, about 5 minutes per side or until chicken is cooked through. Remove onto a plate and keep aside.
- Increase the heat to high, add 2 tbsp chopped shallots, 3 cloves garlic, sliced, 1 cup dry white wine, salt and pepper.
- Add 1/2 cup chicken broth and whisk in 1 tbsp Dijon mustard with 1/2 cup fat-free Greek yogurt. Bring the sauce to a gentle simmer. Cook 2 minutes, until thick and bubbly.
- Add 1 tsp chopped parsley and remove from heat. Spoon the sauce over chicken immediately.
Serve with Garlicky Bok Choy.
Shred the left over chicken and bok choy.
In a large pot, saute onions, garlic, carrots and celery. Add the shredded chicken and bok choy along with any other left over vegetables you may have in stock. Add chicken broth, season with salt and pepper and enjoy your hearty soup.
Add in soba noodles or brown rice for some starch.