Category Archives: chicken

Curry Chicken Salad

Posted on August 9, 2012 | 1 comment

I really love curry. I love the spicy warm flavor it has, and I love how it transforms this chicken salad from just any old chicken salad to chicken salad with kick. I went on a hike the other morning with 3 friends up to Hanging Lake in Glenwood Springs, we left early and were returning in the early afternoon and having lunch at my house. It’s lunch for girls who’ve just hiked for a few

hours, so you don’t need to be super diet conscious. It’s perfect for after hiking, and I have to say I can’t think of a time that it wouldn’t work just perfectly. I made it the night before and I will add the cashews right before serving. This recipe should serve 6 as it is, I cut chicken in 1/2 because we were only 4 and I had a quinoa salad and greens as well. I have been making this for many years and I don’t always put the celery in because I am not a big fan. The original recipe is from Barefoot Contessa, and once again thanks Ina.

Ingredients:

3 whole ( 6 split) chicken breasts, bone – in , skin on

Olive oil

Kosher Salt and Freshly ground black pepper

Dressing:

1 1/2 cups mayonnaise (Hellman’s or Best’s) are very good choices

1/3 cup dry white wine

1/4 cup chutney ( Major Grey’s) in a jar (pretty available)

3 tablespoons curry powder

*1 cup medium diced celery ( I don’t always use it b/c I don’t love) but go right ahead if you like raw celery in chicken salad

1/4 cup chopped scallions

1/4 cup raisins ( I like the dark raisins contrast to salad, but golden ones work as well)

1 cup whole roasted salted cashews ( also optional)

Directions:

Preheat the oven to 350 degrees. Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with kosher salt and freshly ground black pepper. Roast for 35 – 45 minutes depending on the size of the breast. Set aside the chicken once it’s cooked, and wait till it’s cool enough to handle. Once the chicken is cool , remove the skin and remove the meat from the bones, cut the chicken into large bite size pieces.

For the dressing, I used food processor. Combine the mayonnaise, wine , chutney, curry powder and 1 1/2 teaspoons kosher salt in the bowl of processor. Process until smooth.

Combine the chicken with enough dressing to moisten well.  Add the scallions, *celery and raisins , and mix well. Refrigerate till ready to use but refrigerate for at least a few hours for flavors to blend. Add the cashews right before serving and best served at room temperature.

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Herb Roasted Tomatoes and Chicken

Posted on July 31, 2012 | 2 comments

    I love to use fresh tomatoes and herbs in my cooking, they are sweet and the roasting just intensifies their sweet flavor. I try to use fresh ingredients whenever possible, and during the summer there is so much to choose from. This is a light dish cooked in the oven, I used dry Herbes de Provence which is something everyone should have in their spice drawer. I used fresh tarragon which gave this dish amazing flavor, if you’re not into the tarragon flavor or just can’t get it I am sure fresh basil will work here just fine. I served with rice on the side . This is a keeper for sure. I got it from Bon Appetit magazine which has a treasure trove of delicious recipes.

    Ingredients:

    1 1/2 lb. cherry tomatoes or any small tomatoes

    6 Tbsp. olive oil, divided

    2 Tbsp. herbes de Provence

    1 tsp. kosher salt ( plus more for tasting)

    freshly ground black pepper

    1 Tbsp. Worcestershire sauce

    1 lb. skinless, boneless chicken breasts

    1 small shallot, minced

    2 Tbsp. red-wine vinegar

    3 Tbsp. flat-leaf parsley leaves

    3 Tbsp. fresh tarragon leaves

    Directions:

    Preheat oven to 450 degrees. Combine tomatoes, 2 Tbsp. oil and herbes de Provence in a large bowl. Season with some salt and pepper, toss to coat the tomatoes. Heat 1 tbsp. oil in a large heavy ovenproof skillet , carefully add tomatoes to pan, oil may splatter. Transfer skillet to oven and roast tomatoes, give tomatoes a turn in about 10 minutes, you want tomatoes to burst and release some of their juices, total time should be 15 – 20 minutes. Remove from oven and transfer to a bowl and drizzle with Worcestershire sauce.

    Meanwhile, season chicken with 1 tsp. salt and pepper. Heat 2 Tbsp. oil in a large ovenproof skillet over medium high heat. Sear chicken on both sides until golden brown, about 4 minutes on each side. Transfer pan to oven and roast chicken until cooked through, another 10 minutes or so. Transfer chicken to a cutting board and let rest .

    Add remaining 1 tbsp. oil to same skillet, heat over medium heart. Add shallot and cook, stirring often , until softened , about 3 minutes. Deglaze pan with vinegar ( just put in vinegar) scraping up whatever browned bits are in the bottom of the pan, then add tomatoes and their juices and bring to a simmer , sauce will begin to thicken up, about 2 minutes or so. Season sauce to taste with salt and pepper to your liking.

    Slice chicken, divide among plates. Spoon tomatoes and sauce over, garnish with fresh herbs ( tarragon and parsley) .

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    Chicken Pesto

    Posted on July 14, 2012 | 1 comment

     

    Pesto after being frozen

    photophoto (3)

    Chicken Pesto fresh off the grill

    A few weeks ago I made some fresh Pesto Sauce for Pasta, I successfully froze the remainder with a thin coating of oil. It came out of the freezer perfectly and I used it as a marinade for some chicken cutlets and it turned out to be so delicious that it is one of my new favorite ways to cook chicken this summer. I love Pesto made with fresh basil, cheese, butter and all those good ingredients why not use it on the chicken? Give it a try, make some pesto and use it for a marinade for chicken and for pasta. And remember if you’re freezing it just put a thin coat of olive oil on top, when it defrosts the oil just seeps into the pesto without disturbing it at all.

    I am going to re-post my recipe from my BFF Susan, it is her recipe for Pesto which I still think is the best tasting pesto. It’s creamy and tasty and never fails me. For my dinner party I used 4 lbs. of cutlets , but when I made it for just us, I used 1 lb. which is enough for 3 people.

    Ingredients:

    Thin chicken cutlets , I prefer the thin kind for this but if you prefer the thicker ones, it’s fine.  How much chicken you will use depends on how many people. The recipe for pesto will yield enough for a lot of chicken ( I used 4 lbs. of cutlets) I marinated my chicken for my party for most of the day. At least 6 hours in refrigerator and took it out an hour before I cooked it, you never want to cook cold meat right out of the fridge plus the marinade needs to come to room temperature. I used plastic bags to marinade the chicken. I love those hefty ziploc bags, they’re the best for this. 2 large bags held 2 lbs. each. When I take it out of baggies, I place in a large baking sheet and sprinkle ever so lightly with a little kosher salt.  It is listed on my blog as Yummy Pesto, if you want to look up original recipe.

    I cooked the chicken on the outside grill and it was really delicious, just 3-4 minutes per side, these were thin cutlets and you don’t want to over cook them.

    Pesto Sauce:

    2 cups fresh basil

    1/2 cup Romano Cheese ( grated)

    1/2 cup Parmesan Cheese ( grated)

    1/2 cup Pignolli Nuts ( and as I’ve discovered Walnuts work just as well)

    1 cup Extra Virgin Olive Oil

    1 – 3 tablespoons unsalted butter

    4 cloves garlic

    Freshly Ground Black Pepper ( a few grinds)

    Put all ingredients into the food processor except for the olive oil, slowly add that through the top as it starts to mix. Voila! Perfection! a few minutes later you have this delicious Pesto, perfect for Pasta and perfect as a marinade.

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    Gotta-Love-Cilantro Chicken in Mustard Lime Sauce

    Posted on July 1, 2012 | 1 comment

    Here’s a delicious chicken dish made with lime instead of the usual lemon. It has a nice little kick from the chili powder, and I just adore fresh cilantro. Now I know a lot of you are shaking your heads saying ‘ugh cilantro’, and quite honestly if you’re that cilantro hater this probably isn’t the dish for you. If you are a cilantro lover as I am, then go for it. It’s fresh and savory and super easy to make. I also love when you can combine all the ingredients in the food processor, as it makes for such an easy time. Also , Joel just loved it…who knew he’d like cilantro so much???

    Ingredients: 

    1 lb. skinless boneless chicken breasts (not too thick)

    1/2 cup fresh lime juice

    1/2 cup fresh cilantro, chopped

    1/4 cup Dijon mustard

    1 Tbsp. olive oil

    1 Tbsp. chili powder

    1/2 teaspoon kosher salt

    1/2 teaspoon freshly ground black pepper

    Directions:

    Combine lime juice, cilantro, mustard, olive oil, chili powder, salt and pepper in a food processor. Pulse until all ingredients are well combined.  I pat chicken breasts dry with some paper towels first, then place in a 7 x 11 Pyrex baking dish (spray with Pam first). Pour marinade over the chicken, cover and refrigerate for at least an hour (up to 6 hours would be awesome. I like to do it in the morning for that night.)

    Heat, grill and cook chicken 4- 6  minutes on each side until browned and cooked in center. I used thin cutlets and they cooked up rather quickly. How long you cook them really depends on the thickness of your chicken breasts.

    If you don’t have a grill, you can cook at 350 degrees for about 25 minutes. Or even better a grill pan on the stove-top which I do all year round when I can’t grill.

    I served with red peppers and corn roasted on the grill. I also cut up some sweet potatoes and sprinkled a little olive oil and s & p and roasted in the oven for about an hour.

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    Spicy Stir-Fried Asparagus with or without chicken/shrimp

    Posted on June 1, 2012 | 1 comment

    This recipe caught my eye in the NY Times cooking section . The spicy part was what intrigued me the most. I usually make stir fry with a variety of ingredients and use sesame oil. This recipe calls for vegetable oil, and I  just used 2  tablespoons.  You may need to add a little more oil, so add as needed. I made this with just asparagus and brown rice, and chicken. It would be great with shrimp as well. I highly recommend it both ways, and now that the asparagus is so sweet it’s the best time. I have to admit I used a lot of seeds from the jalapeno and it was kick ass, you can remove most of the seeds of the jalapeno and just chop up the pepper, or any other fresh hot chile ( serrano). If you don’t like it spicy , omit the pepper all together and add whatever other ingredients you would like. This meal came together very quickly. We both enjoyed, although Joel didn’t touch the asparagus . I also sprinkled chopped fresh cilantro in mine, I love cilantro. The flavors of the ginger , garlic, jalapeno and cilantro were divine.

    *if you want to keep it vegetarian ( vegan) omit the chicken and you’ll only need 1 tablespoon of oil

    Ingredients:

    1 lb. of asparagus (medium asparagus is fine), cut into pieces . I cut each piece into thirds. About 2 inches long.

    2 tablespoons vegetable oil, divided (one for asparagus and one for chicken should be sufficient)

    1 lb. chicken breasts (appr
    ox. 2 pieces and I cut them up into small pieces)

    Kosher salt and freshly ground black pepper

    1 tablespoon grated fresh ginger

    1 clove garlic minced

    1 Serrano or other fresh hot chile, finely chopped. (Rule of thumb with peppers: the less seeds the less hot, so remove the seeds if you don’t like spicy or you can also just omit the pepper altogether. If you do that, use rubber gloves when handling peppers, and don’t touch your eyes or nose or anything until you wash your hands, and or remove gloves.) I used jalapeno, easy to get a hold of but any hot fresh pepper will do.

    *if you’d like you can add fresh chopped cilantro, basil. I used cilantro because I love it. This is totally discretionary. I love cilantro

    Directions:

    Snap off and discard the tough bottoms of each asparagus spear. Cut the asparagus into 2-inch lengths. (Do that after you’ve sliced asparagus in half lengthwise.) After you cut up the chicken, place in a bowl or on a plate, salt liberally, then add pepper to your taste.

    Next, in a wok or cast iron skillet (or any skillet you have on hand), heat one tablespoon of oil until very hot, add the chicken and cook until chicken browns up nicely (should be about 5 minutes total). I then remove the chicken, place in a clean bowl and cover with aluminum foil. Make sure you have enough oil, if need be, add more. Then add the asparagus, season generously with salt and pepper and stir well. (Make sure your vent is on or your smoke detector will go off.) Make sure the asparagus is well coated and glistening with oil. Cook over high heat for about 1 minute. You want the asparagus bright green. Add the garlic, ginger, chile and chicken and stir fry to heat the chicken thoroughly (probably about a minute or two).

    * If you’re adding shrimp, cook it first (like the chicken), then just follow the same directions. Shrimp will probably take a little longer depending on the size of the shrimp.

    If you want to add herbs, add them right before serving. Place over rice or just plate it up. Very tasty for sure.

    *this will serve 2 – 3

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    Chicken Piccata – simply done

    Posted on May 19, 2012 | 2 comments

    We went to the movies the other day in the late afternoon. We saw “Darling Companion” , cast was great and I’ll go see anything with Kevin Kline and Diane Keaton, directed by Lawrence Kasdan.  Didn’t feel like going back out to eat dinner, so looked what I had in the house. I happen to have 1 package (a little less than 1 lb. of thin chicken cutlets) , lemons, flour, chicken stock, capers, and I even had fresh parsley! ( which if you don’t have is no biggie) I had mushrooms in the fridge, so decided to cook them up as well, with rice pilaf we were good to go. What I couldn’t believe was how quickly this meal assembled and how beautiful and delicious it was. In about 45 minutes we were sitting and eating, the kitchen was a disaster but the meal was great! Originally inspired from Giada de Laurentis, thanks Giada.

    Cooking Notes for Doubling Recipe:

    This recipe served the 2 of us generously, I made this with about 1 lb. of thin sliced chicken cutlets, you’ll have to play with amounts if you double.When you do double don’t double capers, I would increase chicken broth , lemon juice, olive oil, and I would increase butter and olive oil but just as I needed, you’ll be able to tell when you cook up the first batch of chicken,  you’ll add butter and olive oil probably for the third batch of chicken . Add as needed, a little at a time.

    Ingredients:

    1 package of thin sliced chicken cutlets (as close to a pound as you can get)

    Kosher Salt and Freshly Ground Black Pepper

    All purpose flour, for dredging ( just put flour on a plate ,there is no set amount , if you need more add as you go) to dredge just place cutlet in flour on both sides, and shake off any excess

    2 Tablespoons unsalted butter

    3 Tablespoons extra-virgin olive oil

    1/3 cup fresh lemon juice

    1/2 cup chicken stock

    1/4 cup brined capers, drained and rinsed off (most capers are sold in brine or salt, buy the brined ones) and just put in a small strainer and rinse off before adding.

    a sprinkling of fresh parsley , chopped

    Directions:

    Season chicken cutlets with salt and pepper. Dredge chicken in flour and shake off any excess.

    In a large skillet over medium high heat, melt 2 tablespoons of butter and 3 tablespoons olive oil. When butter and oil start to sizzle up, add chicken (as much as you can in pan with plenty of room around each piece) you can do it in as many batches as necessary. It took 2 batches for me. Make sure the chicken browns up nicely, so let it sit for at least 4 minutes on each side. If pan is hot enough this should be good, be careful not to burn oil. Remove chicken from pan and place on a plate when it is finished.

    Into the pan add the lemon juice, stock and rinsed off capers, and bring to a boil, scraping up brown bits from the pan for extra flavor.  Lower heat to a simmer and place chicken back in the pan, mine all fit because it was just 1 lb. If you need to you can do this in 2 steps for more chicken, you will do this for a few minutes on each side, just to get sauce on both sides and make sure chicken is cooked through.  I then plated chicken, gave the sauce in the pan a good whisk, and poured a little sauce over chicken and I garnished with very thin slices of lemon and fresh parsley. I served with rice and mushrooms, and would have been perfect with asparagus, but no time and didn’t have in house.

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    Pasta with Chicken, Spinach and Tomatoes

    Posted on May 4, 2012 | 1 comment

    This is a delightful  “what’s in the house ” kind of dinner.  Most of the ingredients in this recipe you’ll have on hand and are easily obtainable.   Enjoy this delicious light pasta meal–it’s perfect for a nice lunch, dinner, or brunch dish. Prep time is quick , about 1/2 hour start to finish.  This is really a beautiful meal in one bowl– protein and veggies.

    *I cut this recipe in 1/2 this evening for just the 2 of us. This dish should feed 5 – 6 This recipe is delicious at room temperature or hot or even cold the next day. Wonderful left-overs are always a good thing.

    Ingredients:

    1 pound small pasta ( penne, rigatoni, I used Fusilli Bucati ) I like a small macaroni as opposed to spaghetti in this recipe. Boxes vary and sometimes a box of pasta is 12 oz. — which is fine

    4 whole boneless , skinless Chicken Breasts ( adjust to how many people you’re serving) app. 2 lbs.

    Kosher Salt and Freshly Ground Black Pepper to taste

    3 Tablespoons Olive Oil or you can use 2 Tablespoons Olive Oil and 1 Tablespoon unsalted Butter — your call

    4 Cloves Garlic , minced

    3/4 cup Dry White Wine ( I use whatever is open) ( if no white wine or you don’t like cooking with wine just double up on chicken broth)

    3/4 cups Chicken Broth ( you may need a bit more so have a  little extra on hand)

    1 bag Baby Spinach

    2 boxes of grape tomatoes (1 pint per box) sliced lengthwise , any larger ones cut in fours

    Grated Parmesan Cheese for garnish

    *crushed red pepper which we love but totally not necessary

    Directions:

    Cook pasta according to directions . Drain and set aside. I try to keep a little of the pasta water in the event I may need it at the end of cooking, just take a measuring cup and scoop out a cup of water and set aside, if you don’t use it you haven’t lost anything. Sometimes towards the end I add it to finished pasta to  add a little liquid to the pasta, especially if you cook in advance.

    Use a large skillet or large frying pan

    Cut chicken breasts into chunks and sprinkle with kosher salt and freshly ground black pepper ( (I prefer small chunks) Be fairly generous with Salt and Pepper.

    Heat  olive oil over medium high heat in a large skillet. Add chicken in a single layer and don’t touch for a few minutes and let it brown up, turn over once it starts to brown and form a coating. When chicken is done, remove chicken from skillet. I prefer smaller chunks, do whatever you like, just keep them uniform for even cooking.

    Turn heat down to low, add garlic and give it a quick stir, be careful not to burn garlic. Pour in wine and broth, stirring to deglaze the pan, raise the heat and allow the liquid to come to a boil. Allow the liquid to boil for a bit, I let it boil for about 5 minutes, reduce the cooking liquid by at least half. I then reduce to a simmer and add the tomatoes, I let them cook for about 5 minutes till they start to release their liquid a bit, and just start to soften.  I also add Salt and Pepper again here, then I add chicken to pan . stir it around, add the bag of spinach  it will start to wilt as you toss everything , then add the drained pasta, mix well and serve. So light and delicious.

    Sprinkle Grated Parmesan or Parmesan shavings are good as well.

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    Chicken in a Mustard Cream Sauce

    Posted on April 16, 2012 | Leave a comment

    This was our dinner this evening. It was easy to prepare and quick to cook. Yes, it has cream in it, but once in a while it’s OK I figure. (If you really are opposed to the cream, then perhaps this recipe isn’t for you. But if you love mustard, chicken and everything else in here, then go for it.) I cooked about 1 1/2 lbs. of chicken breasts; they’re the thin ones. This was enough for 3 people. There were 5 thin breasts in the package and actually more mustard sauce than we needed. For more people, just double the chicken and squeeze as much as you can into the pan, or just do chicken in batches. I served this over rice pilaf with a green salad. Thanks to The Pioneer Woman for this recipe.

    Ingredients:

    1 package thin skinless chicken breasts

    2 tablespoons olive oil

    2 tablespoons butter (unsalted)

    3 whole cloves garlic, minced

    1 cup brandy

    1 heaping tablespoon Dijon mustard

    1 heaping tablespoon grainy mustard

    1/2 cup heavy cream (you can add more for more chicken, if you think you’ll need it)

    1/2 cup chicken broth (You can also add more cream here, to taste. I liked it just the way it was, though.)

    Kosher salt and freshly ground pepper, to taste

    Directions:

    Pat chicken breasts dry on both sides and sprinkle with salt and pepper on both sides. Heat oil and butter in a large skillet pan over medium heat. Cook cutlets on both sides until nice and golden and cooked through, about 6 – 8 minutes. Remove chicken from the pan and keep on a plate.

    Add the garlic to the pan, and quickly saute for about 1 minute but don’t burn. Pour in the brandy. Then just let it bubble up and cook until it’s reduced (about 1/2), then put mustards in and stir to combine. Next, add the cream and stir. Mine never got that thick. It was just perfect. Allow sauce to cook for a few minutes to just a slow bubble. Add in the chicken breasts and allow to cook for another minute or so. I prepared the sauce, and when the rice was ready brought the sauce to a low boil and then added chicken. Serve over rice with a little sauce on top. Very tasty.

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    Chicken Marbella–perfect for Passover

    Posted on March 17, 2012 | 2 comments

    This recipe is my “go to” chicken. I’ve made it almost every Passover since I found it. The original recipe is from the”Silver Palate” cookbook. It was many winters ago that I first had it at my friend Susan’s house.  It has been a staple on my holiday table ever since. Not to say that it is not a recipe for every other day of the year and week, because it’s perfect for anytime. There is also the Brisket recipe that I posted during Rosh Hashana which is on the website, as well as the Honey Roasted Chicken, and Meatballs which all work well for this holiday. I usually make the Chicken Marbella and the meatballs as another dish.

    Enjoy!

    *The key to this recipe is the overnight marination, which is essential to the moistness of the chicken.

    Ingredients:

    1/2 cup olive oil

    1/2 cup red wine vinegar

    1 cup pitted prunes

    1/2 cup pitted Spanish green olives (no pimentos)( if you can’t find, just pick out pimentos)

    1/2 cup capers with a bit of juice

    6 bay leaves

    1 head of garlic, peeled and finely pureed(chopped well)

    1/4 cup dried oregano

    Kosher salt and freshly ground black pepper, to taste (I start with 1 teaspoon kosher salt, and a few grinds of black pepper.)

    4 chickens, cut into eighths (original recipe calls for chickens to be quartered but I find that you get more per person if you do it in eighths.) the chickens are about 2 1/2 lbs. apiece , so it’s about 10 lbs. of chicken . Sometimes I ask the butcher to cut the breasts in 1/2, if they are very large.

    1 cup brown sugar

    1 cup dry white wine

    1/4 cup fresh flat-leaf parsley (finely chopped)

    Directions:

    Combine the olive oil, vinegar, prunes, olives, capers and their juice, bay leaves, garlic, oregano, and salt and pepper. ( You can combine in a large bowl, but I use a large Ziploc bag.) Add the chicken, then stir or mix around to coat well. Refrigerate overnight.

    Preheat oven to 350 degrees.

    Take a large shallow baking pan (you may need 2), arrange the chicken in a single layer and spoon the marinade over it evenly. Then sprinkle the chicken pieces with the brown sugar and pour the white wine around them.

    Bake, basting frequently with the pan juices until the thigh pieces yield a clear yellow juice (don’t want it pink). It takes anywhere between 50 to 60 minutes to cook. (Test thigh with a fork.)

    When you are ready to serve, transfer the chicken with a slotted spoon to serving platter. Moisten with some of the pan juices and sprinkle generously with the parsley. You can pass the remaining juices in a gravy boat.

    *should serve 10 or more

    * this chicken is delicious cold or at room temperature. If you make ahead and it is in fridge, just remove from fridge, reheat it in the juices, then allow to come to room temperature.

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    Chicken Balsamic – Easy Weeknight Dinner

    Posted on March 7, 2012 | 1 comment

    These are ingredients we all almost always have in the house (just make sure you also have a shallot).  I like to marinate for a few hours but if you can’t just do it for the hour. I did it the other night for 2 hours. Also lightly sprinkle with salt and pepper before putting in skillet. I found that this added to the flavor, because chicken can be very bland, and needs a little salt (even with the soy sauce); just go lightly, it doesn’t need a lot. I made this for dinner last night and served it on top of Caesar Salad, which is here on my blog, under Caesar Salad Dressing. The dressing has a lot of bite and it’s very delicious. This chicken is easy, and I recommend that when you take it out of oven, let it sit for a few minutes, then slice it and put back in pan and let it absorb some of the marinade before serving. This chicken is light, moist, low in calories and very tasty. This would also be great on the grill in the summer.

    Ingredients:

    1/3 cup balsamic vinegar

    1/4 cup low sodium soy sauce

    1/4 cup minced shallots

    3 tablespoons brown sugar

    1 tablespoon minced garlic

    1 tablespoon olive oil

    4 skinless, boneless chicken breast halves

    Directions:

    Place chicken breasts in a zip top plastic bag, add vinegar mixture, seal. Marinate in fridge for at least an hour. (I did it for 2.)

    Preheat oven to 400 degrees, remove chicken from bag and place on a plate; reserve marinade. Place marinade in a small heavy saucepan over medium heat, and bring to a boil. Boil for a few minutes, or until syrupy, stirring frequently. Remove from heat. If you have a pastry brush, get it out so you can brush chicken with marinade.

    Heat a large, oven proof skillet over medium high heat, add 1 tablespoon olive oil, swirl around pan. Before adding chicken, sprinkle it lightly with salt and pepper, very lightly on both sides. Add chicken to pan and saute about 5 minutes. Turn chicken over and brush with marinade generously. Place pan in oven for at least 10 minutes or until done. (Check it for doneness.) When done, remove from oven; brush with remaining marinade and let it sit for a few minutes. I then removed to a cutting board, sliced each breast, placed back in pan, swirled around marinade, and let it sit for a few before placing it on Caesar Salad.

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