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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 4 boneless chicken half breasts with skins, trimmed of any excess fat and skin salt and freshly ground black pepper 1 1/2 tsp crumbled dried tarragon 3 tbsp finely chopped curly parsley Instructions: With a flat side of a pan or a rolling pin, gently pat breasts to an even 5/8 inch thickness. Rinse and dry. Slip fingers between skin and flesh on one side of each breast piece to loosen; fold skin back. Season breast with the tarragon and with salt and pepper. Heat a large heavy cast iron pan over medium high heat. Sprinkle with salt. Add breasts, skin side down. Brown well, crisping skin; turn and brown on second side; cook until opaque almost to center, about six minutes total. Remove to plates; sprinkle with parsley; let rest for two minutes. Makes four servings. Boiled unpeeled little new red potatoes sprinkled with parsley make a good accompaniment. |
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