It doesn’t take a Christmas miracle to make a luxurious dish that’s special enough for company, but still healthy and easy.
Boneless, skinless chicken breasts are virtually fat-free, cook quickly and are mild enough to go with almost any flavors. And using a simple technique, they can be sauteed using little added fat and finished with a sauce made in the same pan.
To guarantee quick and even cooking, place the chicken breasts on a clean work surface, cover with plastic wrap, then pound them to a uniform thickness using the flat side of a meat mallet, a heavy skillet or a rolling pin.
Next, the chicken is dredged through flour that has been lightly seasoned with salt and pepper. This adds flavor and helps them brown nicely during cooking.
To make the pan sauce, aromatics such as onions or shallots are sauteed in the same pan until lightly browned. The skillet then is deglazed to loosen the browned bits to create a flavorful base for the sauce.
At this point, the sauce can be finished any number of ways. Add some lemon juice and chopped capers to make a piccata sauce, or diced pineapple and jalapeños to make a vibrant tropical dish.
Use reduced-fat sour cream and some coarse-grained Dijon-style mustard to make a tangy and creamy sauce.
A half-teaspoon of cornstarch mixed with a tablespoon of liquid can be used to thicken the sauce.
This recipe for chicken breasts with currant and thyme sauce has complex flavors well suited to fall and winter. You can find dried currants with the raisins and other dried fruits in most markets.
The dish is sophisticated enough for a dinner party, yet quick enough for a busy weeknight. Serve with couscous or rice-shaped orzo pasta to soak up every bit of the delicious sauce.
