Wednesday, May 18, 2011

Herb-Braised Chicken

This was part of a delicious dinner I cooked earlier this week. I haven't been doing a lot of creative cooking lately, and this was a pretty standard meat-potatoes-vegetable dinner that still managed to taste extraordinary.

Herb-Braised Chicken

2 Chicken breasts (boneless, skinless)
2 Tbsp olive oil
1/2 small onion, chopped
1 handful of fresh basil leaves, chopped
1 handful of fresh parsley leaves, chopped
4 sun-dried tomato halves, soaked in 1 cup warm water
10 pistachios, shelled and coarsely chopped
2 Tbsp. pine nuts, coarsely chopped
1 cup water

Begin by soaking the tomato halves in warm water. While they soak, chop herbs, onion, and nuts, and trim fat from chicken breast, if desired. Heat olive oil in a skillet with a lid. Saute onion and herbs for a few minutes until onion begins to soften and herbs wilt. Add chicken and cover. Cook 3-5 minutes until browned on one side. Flip to other side and cook, with lid on, another 3-5 minutes until the second side is browned. Add the soaking water from the tomatoes plus 1 more cup of water. Cover and cook until chicken is fully cooked (about 10 minutes). Replace water if it gets dry. Slice into thin slices and sprinkle with chopped pistachios, pine nuts, and tomatoes. Serve with garlic-parmesan potatoes au gratin.

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