Friday, March 26, 2010

Foodie Friday Follow on: Chicken with Broccoli. (not the Chinese food).

Foodie Friday Follow On. Super Simple Recipe for those who are looking for something really light.

Chicken with Broccoli.


Olive oil

One package of chicken tenders cut into bite sized chunks.

One package of Microwave in the Bag Broccoli.

Kitchen Basics brand, or similar, Chicken Stock. 1/4 - 1/2 cup

Salt, Pepper and

Herb Seasoning Mix (I like Spice Islands Italian Seasoning)

Red Chili Flakes 1/4 teaspoon or to taste

Ready? Here goes:

Pop the broccoli in the Microwave for just a little less than the time recommended on the bag. Remove from the oven and set aside.

Pat the chicken dry with a paper towel and then salt and pepper the chicken lightly and liberally sprinkle the herb mixture all over.

Heat a non-stick frying pan on the stove over medium high heat to hot. Add two to three tablespoons olive oil and then add the chicken, tossing to coat with the oil. Let the chicken cook until just starting to brown on all sides. Add the broccoli and saute with the chicken for a minute or so. Add the chicken stock. The stock should come to a boil pretty fast. As soon as the stock boils remove the chicken and broccoli into a serving dish with tongs or a slotted spoon leaving the broth and other bits in the pan. Add the chili flakes to the broth and let reduce by about half. Pour the broth over the chicken and broccoli. Serve immediately.


Lacy Dagerath said...

Did you know that I cook with Olive oil too..thinking its "healthy" but just found out that olive oil isn't healthy after it is cooked at a high temperature... hmph? I have been using coconut oil :)

Jim Collins said...

Hey Lacey,

That's true, but generally only if you are using Extra Virgin. Most chefs cook with many different oils for different flavor and performance needs. I generally use grapeseed, peanut and light and EV Olive Oils.

Grape seed is great for high heat cooking. It's colorless and the flavor is extremely light and it's smoke point is way higher than I cook so the flavor doesn't change at high heat.

I use Light or Regular Olive Oil for sauteing and generally use Extra Virgin just to flavor a dish when it's ready to serve. The real problem with EV is that it has a lot of herbal material in it and this material burns at much lower heat than most oils, so the oil smokes and discolors and frankly its taste changes drastically.

With all of that said, when it comes to frying I go straight to peanut oil. I just love the flavor it imparts.

Lately we've been very conscious of food allergies and when we're hosting a dinner we always send an email to the folks who are coming to see if they have food allergy issues. It's amazing how many people have nut or gluten allergies.

Anyway, thanks for the comment! I always like to chat about food ...