Get A Taste of Something Good

1. Season both sides of the chicken breast with salt and pepper.

2. Dredge both sides of the chicken in flour. Shake off excess.

3. Preheat pan to an even 425° F.

4. Place the chicken breast in the oiled pan and set timer for 4 minutes. 

5. After 4 minutes turn chicken over and place in the 375° oven for 6 minutes.

6. Remove the chicken from the pan to avoid over cooking. Let rest 6 minutes before slicing.
  

Sauté the Perfect Chicken Breast

2 boneless, skinless chicken breasts, about 6 oz. each

2 tablespoons vegetable oil

1/2 teaspoon kosher salt or sea salt

1/4 teaspoon freshly ground black pepper

1/2 cup all-purpose flour
  

It’s summer and we like to make the most of it by staying out of the kitchen, yet still eating well. Chicken breast is quick (just 10 minutes), economical and versatile, but so often served overcooked and dry. Once you’ve mastered the art of the perfectly sautéed chicken breast, you’ll want to serve it often; alongside potatoes, with pasta, topping a salad, or sliced and placed in a warm tortilla. Vary the seasonings and you’ll never get tired of it.

Preheat oven to 375°F.

Rinse chicken and pat dry with paper towels. Season both sides of breasts with kosher salt and pepper. Dredge both sides through flour.

Place a 10-inch sauté pan over medium-high heat—an even 425°F. When hot, add vegetable oil. Carefully, to avoid spattering hot oil, lay chicken breasts in pan. Sauté on one side for 4 minutes. Turn the breasts over and immediately place sauté pan in preheated 375°F oven. Continue to cook for 6 more minutes, for a total cooking time of 10 minutes. Remove chicken from oven (don’t forget the handle is hot!) and transfer chicken breast to a plate to rest for 6 minutes before slicing or serving.

This recipe is easily doubled or tripled. Just be sure to allow plenty of room in the sauté pan to avoid overcrowding the chicken. Sauté a maximum of 3 chicken breasts in a 10 inch sauté pan; batches larger than that cool the pan down too much and steam rather than sear the chicken breast.
  

3 anchovy filets,
    packed in oil
1/4 c. olive oil
2 tbsp. balsamic vinegar
4 cloves garlic—
    minced or grated
1 1/2 tsp. kosher salt
1/4 tsp. red chile flakes
3 c. canned diced tomatoes
1 c. kalamata olives—
    pitted and chopped
1/4 c. capers—
    drained and chopped
1 tbsp. fresh oregano—
    minced (or 1 tsp. dried)
2 tbsp. fresh lemon juice—
    approx. 1/2 lemon
1 tsp. fresh lemon zest
1 c. fresh flat leaf parsley—
    minced

Garnish
1/2 c. grated reggiano parmesan cheese

1 lb. penne pasta, cooked

Puttanesca Sauce over Penne Pasta
Serving Size: 6
Preparation Time: 25 minutes

Method:
1. Place a 10" or 12" heavy gauge saute pan (not cast iron—the acid from lemons react with cast iron and will create a metallic taste to your sauce) over medium-high heat (375 degrees) add olive oil, anchovy filets and balsamic vinegar; pan will hiss and splatter. Cook until filets melt, approx. 1 minute. Add garlic, kosher salt and red chili flakes to the pan. Cook for 30–45 seconds. Immediately add diced tomatoes. Bring to a boil.

2. Once sauce boils, reduce heat to medium-low and add remaining ingredients, stirring to completely incorporate. Continue to cook until sauce thickens to your liking, approx. 5 minutes. Then add chopped parsley.

3. Serve over pasta, garnish with grated reggiano parmesan cheese.

Note: when cooking the pasta, use water as “salty as the sea”—add 1/4 cup of kosher or sea salt into the pasta cooking water.