Improvisational Chicken Breast recipe

December 24, 2007

3 frozen chicken breasts defrosting in the fridge. No recipe, no plan, no ingredients and no time.

And there is no way I’m eating plain old chicken. Time to MacGyver something together.

Found: Lemon juice, butter, honey, white pepper, garlic powder, tarragon and oregano.

Do these things got together? They do now. And…it came out damn good, otherwise I wouldn’t be writing it down.

Do this:

  1. Thaw your chicken ( I had 3 medium size breasts)
  2. In a large skillet, add a tablespoon or two of butter, about a 1/4 cup of lemon juice, about an 1/8 cup of honey, a large pinch of pepper (I used white just because it sounded fancier, but I’m sure regular black will do just fine), a couple teaspoons each of tarragon leaves and oregano and a sprinkling of garlic powder
  3. Heat slowly until butter is melted, honey thins out and everything is stirred around evenly in the pan
  4. Add your chicken breasts and cook over med-hi heat till they’re done, about 15 min. each side
  5. Bonus accident: after sitting for a couple of minutes, the lemon/honey/butter thickened to make a nice sauce to pour over the chicken after you serve it up. If this doesn’t happen for you, you can always drizzle a little honey on top.

The flavor had a little bit of zing from the lemon, some sweetness from the honey, and a little spice from the pepper. And, it was a million times better than plain old chicken. I also made up some steamed zucchini and rice pilaf to go along with it. Tasty.

You should probably know, that I didn’t actually measure anything, so everything you read above is just really bad estimating. Don’t worry though, it’ll work out fine. 🙂