Sauce makes chicken special
You, the cook, will not have to tell anyone when this simple, one-pan dish is ready. They will be compelled by its compounding, lovely aromas as you add the shallot, garlic and fresh rosemary to a hot skillet gilded with bits of just-seared chicken.
In 10 minutes’ time, broth and coconut milk will cook down to a sauce creamier than you can imagine, and create perhaps more than is necessary to coat the chicken breasts you return to the pan. No matter; you may want to mop up that herby, softly chunky sauce with crusty bread or swirl a starchy side into it or just slurp it with a spoon.
LEMON ROSEMARY CHICKEN SKILLET
Makes 2 servings
1 large shallot Leaves from 1 or 2 stems fresh rosemary 2 cloves garlic Two 6-ounce boneless, skinless chicken breast halves (no tenderloins attached) ½ teaspoon kosher salt, or more as needed ½ teaspoon freshly ground black pepper, or more as needed 2 tablespoon vegetable or grapeseed oil 1 cup chicken broth, preferably no salt added ⅔ cup coconut milk, preferably Aroy-D brand ½ lemon Preparation: Finely chop the shallot (to yield at least ¼ cup). Mince the rosemary leaves (to yield at least 1 tablespoon) and the garlic.
If your chicken breast halves are of uneven thickness, place plastic wrap over them on a cutting board and use a rolling pin or mallet to pound them into an even thickness of about ¾ inch. Season on both sides with half the salt and pepper.
Heat the oil in a medium skillet over medium heat. Once the oil shimmers, add the chicken and cook for about 3 minutes on each side, until lightly browned in spots. Transfer to a plate.
Add the shallot to the pan; cook for about 2 minutes, so it softens, then stir in the garlic and 2 teaspoons of the rosemary, the broth, coconut milk and the remaining salt and pepper.
Cook for about 10 minutes, stirring occasionally. The liquid should reduce, to form a thickened sauce.
Squeeze the juice of the lemon half (about 2 tablespoons) into the sauce, then return the chicken to the pan, turning to coat it evenly. Cook for a minute or two, to make sure the chicken is cooked through and warm. Taste, and add more salt and/or pepper, as needed.
Sprinkle the remaining teaspoon of rosemary over each portion and serve hot.
Adapted from The Everything Healthy Meal Prep Book, by Tina Chow (Adams Media, 2018).