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1. Chicken with Sweet Peppers and Balsamic Vinegar

2. Skillet Chicken and Chive Dumplings

3. Tunisian Eggplant and Chickpea Ragout

Book Description

Bon Appetit’s Brooke Dojny and Melanie Barnard share their extensive culinary experience with this indispensable kitchen helpmate to create a collection of entrees so delicious it’s hard to believe they only need one pan and 30 minutes or less to get them to the table. Serving up a meal of Garlic Shrimp Marbella can be just that easy. Same goes for Corned Beef Hash the old-fashioned way. From down-home favorites like Beer-Battered Fish ’n’ Chips to more exotic fare like Curried Couscous with Chickpeas and Dried Fruits, now dinner can be ready in, well—a flash in the pan!

... (more)

A Flash in the Pan: Fast, Fabulous Recipes in a Single Skillet

Authors: Brooke Dojny, Melanie Barnard, Maren Caruso (Photographer))

Date: April 2003

ISBN: 0811835782

Publisher: Chronicle Books

Paperback

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If the number of times a dish is made is the measure of how much we like it, then this is our favorite. Everyone in both of our families loves it; this was the first recipe each of the children wanted when leaving home, skillet in hand. With a side of plain pasta, a hunk of good bread, and a simple green salad, it is the perfect midweek supper. Make a pasta with thin strands, such as cappellini, and swirl it into nests; add a cruet of good olive oil for the bread; sprinkle some Gorgonzola on the salad; and it becomes a dinner fit for a Saturday night with friends. What makes this simple dish so wonderful is the rainbow of sweet pepper colors, an abundance of fresh herbs, and a splash of "top shelf” balsamic vinegar - the pricey stuff that costs at least ten dollars per bottle and is worth every penny. A real timesaving tip-buy the array of colorful peppers already sliced at the supermarket salad bar.

Makes 4 servings

• 4 skinless, boneless chicken breast halves

• Salt and freshly ground pepper

• 4 tablespoons olive oil

• 4 cups thinly sliced mixed red, yellow, orange and/or green bell peppers

• 1 medium onion, thinly sliced

• 4 large garlic cloves, finely chopped

• 1/4 cup chopped fresh basil

• 3 tablespoons high-quality balsamic vinegar

1. Season the chicken with salt and pepper. In a large skillet, heat 2 tablespoons of the oil. Saute the chicken over medium-high heat, turning once, until gold on both sides, about 8 minutes total. Transfer the Chicken to a plate.




2. Add the remaining 2 tablespoons of oil to the skillet and reduce the heat to medium. Cook the bell peppers and onion, stirring often, until just softened, about 4 minutes. Add the garlic and cook, stirring, for 1 minute, Stir in about half of the basil and the vinegar. Return the chicken and any accumulated juices to the skillet. Reduce the heat to medium-low. Simmer until the chicken is cooked through, about 3 minutes. Stir in the remaining basil and season with salt and pepper.

More From This Book:

1. Chicken with Sweet Peppers and Balsamic Vinegar

2. Skillet Chicken and Chive Dumplings

3. Tunisian Eggplant and Chickpea Ragout

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