Archive for April 20th, 2010

Quick take: Italian-style chicken

Recipes in Mireille Guiliano’s The French Women Don’t Get Fat Cookbook are quick and affordable. This chicken dish is served over sauteed spinach.

Italian-style chicken

1 tablespoon olive oil
4 (5- to 6-ounce) skinless, boneless chicken breasts, cut lengthwise into 1/2-inch strips
Salt and freshly ground pepper
1/4 cup sun-dried tomatoes, soaked in hot water for 10 minutes, drained, and chopped
8 black olives, pitted and quartered
1 tablespoon capers, rinsed and drained
Pinch of cayenne pepper

Heat the olive oil in a nonstick skillet over medium-high heat. Season the chciken pieces with salt and pepper and cook, stirring often, until golden, about 10 minutes. Remove the chicken from the pan and reserve.
Deglaze the pan with 2 tablespoons water and reduce until syrupy, about 1 1/2 minutes. Add the tomatoes, olives, capers, and chicken, and cook until heated through, about 1 minute. Correct the seasoning and add the cayenne. Serve immediately over sauteed spinach. Makes 4 servings.

Guiliano’s philosophy isn’t about “dieting” in the conventional sense, but more about eating sensibly and pleasurably.  “I believe in pure and simple recipes,” she said. “Once in a while I enjoy long hours in the kitchen, but mostly a half hour or even less is enough to put three colors on a main plate.”