Rachael Ray's 30-Minute Get Real Meals (27 page)

In a large skillet, heat 2 tablespoons of the EVOO (twice around the pan) over medium-high heat. Mix the paprika and mustard with some salt and pepper and season chicken breasts on both sides. Add the seasoned chicken to the skillet and brown on the first side for 3 minutes, flip, and then sear the second side, 2 minutes. Remove the chicken and reserve on a plate under a foil tent. To the pan, add the onion, garlic, bell pepper, tomato paste, and red pepper flakes. Cook the vegetables for 5 minutes, stirring frequently. Add 1 cup of the chicken stock to the vegetables and bring it to a simmer. Add the reserved chicken back to the pan and cook for 10 minutes more, turning the chicken over every now and then.

While the chicken is cooking, prepare the cool green beans. Heat a medium skillet with the remaining tablespoon of EVOO, then add the green beans, season with salt and pepper, and cook for 1 minute. Add the remaining ½ cup of chicken stock and continue to cook for 3 to 4 minutes, or until the green beans are tender. Add the mint and half of the parsley.

Remove the chicken from the skillet to a platter. To finish the sauce, turn the heat off and add the remaining parsley and butter, stirring to melt the butter. Pour the sauce over the chicken. Serve both the chicken and green beans immediately.

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Heat a large, deep skillet on medium high with 2 tablespoons of the EVOO. Add the chicken to the hot skillet when the oil begins to smoke, then season liberally with salt and pepper. Brown the chicken on both sides; you are looking for an amber color, about 7 minutes. Add the onion, bell pepper strips, and garlic to the pan and continue to cook for 2 minutes. Add the chicken stock and the cream, then bring the sauce up to a hard simmer. Simmer for about 4 to 5 minutes; the stock and cream should reduce and begin to thicken slightly. Add the tomatoes and olives next and continue to cook for 2 to 3 more minutes. While the chicken is simmering, put the salad together.

In a small bowl, combine the mustard and vinegar. In a slow, steady stream, whisk in the remaining 3 tablespoons of EVOO. Place the mixed greens in a salad bowl, toss together with the dressing, and season with salt and pepper. By all means, have a peek in the fridge for any other veggies for the salad—anything goes! When we’re talking veggies, the more the merrier!

To finish the chicken, add all that basil and parsley, stirring to distribute. Give it a taste, checking to see if you need more salt and pepper. Serve immediately with the simple tossed salad. (It’s impossibly good, right?)

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Preheat a grill pan over medium-high heat.

Season the endive and radicchio with salt and pepper. Wrap each quarter with a half slice of prosciutto. Brush the bundles with EVOO and grill for 7 to 8 minutes, turning occasionally, until the prosciutto is crispy and the greens are tender. Transfer to a platter.

Place the figs and vinegar in a pot and bring to a boil, then reduce the heat to a simmer. Reduce the vinegar down to a few tablespoons, until the fig pieces are soft and the vinegar is thick, 5 minutes. Drizzle back and forth over the grilled bundles.

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Preheat the oven to 325°F.

Mix the flour, poultry seasoning, and garlic powder on a dish. Beat the egg whites in a shallow plate or bowl. Place the hazelnuts on a piece of wax paper or plastic spread on a cutting board or work surface.

Preheat a nonstick skillet with an oven-safe handle over medium to medium-high heat. Season the chicken with salt and pepper. Turn in flour to dust the breasts, then turn them in the egg whites, then press the breasts into the nuts on both sides. Wash hands. Add EVOO to the pan and add the chicken. Brown the nuts-crusted chicken for 2 minutes on each side, then transfer to the oven and finish cooking the chicken through, 8 to 10 minutes. While the chicken cooks, start the recipe for Prosciutto-Wrapped Endive and Radicchio.

Shortly before serving, warm the milk over medium heat in a small pot. Add the cheese and melt it into the milk. If using dried sage, stir it into the sauce. Simmer for 5 minutes.

To serve, place the chicken on plates and pour a couple of spoons of the Gorgonzola sauce over the center of each piece. Garnish with chopped fresh sage, if using.

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Heat a large skillet over medium-high heat with 2 tablespoons of the EVOO (twice around the pan). Add the mushrooms and brown, about 4 minutes. Add the thyme, garlic, chicken, salt, and pepper. Cook for 3 minutes. Add the pearl onions and cook for 1 minute. Add the chicken stock and cream; cook for 5 minutes.
Add the peas, parsley, and lemon zest. Toss to combine and cook for 1 minute while you make the topping.

In a bowl, combine the bread crumbs and Parmigiano cheese. Transfer the chicken mixture to a baking dish and evenly sprinkle the top with the bread-crumb–cheese mixture. Dot the topping with cold butter pieces. Place under the broiler and brown, 1 to 3 minutes. Serve with a simple mixed green salad tossed together with the lemon juice and the remaining 2 tablespoons of olive oil.

I’m on a never-ending search for different ways to prepare chicken, and I have one rule: Don’t make it different by making it more complicated. This chicken dish is simple, delicious,
and
different. It’s particularly great if you have company coming over. It will free you up so you can actually hang out, too!

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Heat a grill pan or nonstick skillet over medium-high heat.

Combine the zest of the lime, orange, and lemon in a bowl, then add the garlic and the juice of the orange. Whisk in 3 tablespoons of the EVOO. Season with salt and pepper. Turn the chicken in the mixture and let it hang out for 5 to 10 minutes. Grill or pan-fry it for 6 minutes on each side, or until cooked through. Remove from heat and let rest for 5 minutes while you prepare the salad.

For the salad dressing, combine the juice of the lime and lemon with salt and pepper. Whisk in the remaining 3 tablespoons of EVOO and reserve. In a large bowl combine the watercress, arugula, goat cheese, and toasted almonds. Toss with the dressing.

Slice the chicken on an angle and serve it atop a pile of the salad.

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