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1
If the packaged breast meat you buy has not been boned, it is very easy to do yourself.
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2
Simply use a sharp knife to scrape the breast meat off the rib cage and free the wishbone, if its still there.
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3
Save the bones for soup.
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4
Rinse the chicken, and pat dry thoroughly with paper towels.
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5
Rub salt and pepper over both sides.
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6
Heat the butter in an 8- or 9-inch heavy skillet, and lay in the chicken.
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7
Let brown over medium heat for about 3 minutes, then turn and brown the other side.
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8
Continue to saute for 15 minutes, turning several times, then push the chicken to the edge of the pan.
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9
Remove all but 2 teaspoons of the fat, toss the bell pepper into the bare part of the pan, and stir-fry for 2 minutes.
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10
Add the zucchini and scallions and continue to cook, tossing and stirring, until they are just tenderabout 3 minutes more.
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11
Sprinkle on more salt to taste and a few grindings of pepper.
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12
Remove one of the chicken pieces to a warm plate and surround it with the vegetables (setting the other piece of chicken aside for a second round).
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13
Turn the heat up a little, and splash some wine into the pan.
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14
When it has reduced and thickened slightly, spoon out the pan juice, scraping up any brown bits, and pour it over the chicken you are about to eat.
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15
Sprinkle some parsley or other herbs on top.
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16
Try other vegetable combinations: Artichoke hearts with slices of onion and new potatoes; root vegetables such as parsnips, celery root, and young turnips are all good with strips of peppers; play with mushrooms, shallots, and fennel, as well as broccoli florets or broccolini.
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17
Longer-cooking vegetables are better blanched first for several minutes.
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18
Cold chicken always lends itself to a good chicken sandwich or salad (see suggestions, pages 146 and 147).
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19
Leftover breast meat is nice in a Greek soup (see page 89).
