• NYT E-Z Dinner - 04

    From Dave Drum@1:2320/105 to All on Mon Jan 22 16:31:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Pan-Seared Ranch Chicken
    Categories: Poultry, Dairy, Vegetables, Herbs
    Yield: 4 Servings

    3/4 c Greek yogurt
    1/4 c Mayonnaise
    3 tb Fine chopped fresh chives
    1/2 ts Dried; more for serving
    3 tb Fine chopped fresh dill or
    - parsley; more for serving
    1/2 ts Dried dill or parsley; more
    - for serving
    3/4 ts Garlic powder
    Salt & black pepper
    1 1/2 lb To 2 lb boned, skinned
    - chicken
    2 tb Extra-virgin olive oil

    In a measuring cup or small bowl, stir together the
    yogurt, mayonnaise, chives, dill and garlic powder;
    season with 1 1/2 teaspoons salt and a few grinds of
    pepper. Transfer half the ranch to a medium bowl.

    Pat the chicken dry. If thickness varies greatly, pound
    to an even thickness of about 1/2". Season both sides
    with salt and pepper, then transfer the chicken to the
    medium bowl with the ranch and toss to coat. Let sit at
    least 15 minutes, or refrigerate overnight. (Let it come
    to room temperature before cooking.)

    Heat the oil in a large (12") nonstick skillet over
    medium-high. Working in batches if necessary, cook the
    chicken (with the marinade still on it) until deeply
    caramelized on the outside, chicken releases from the
    pan, and its juices run clear, 4 to 6 minutes per side.

    If the ranch in the measuring cup is too thick, add a
    little bit of water to loosen it. (You should be able to
    drizzle it easily.) Serve chicken with the ranch passed
    at the table, and more herbs as desired.

    By: Ali Slagle

    Yield: 4 servings

    ECIPE FROM: https://cooking.nytimes.com

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