Subj : NYT E-Z Dinner - 04
To : All
From : Dave Drum
Date : Mon Jan 22 2024 16:40:00
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pan-Seared Ranch Chicken
Categories: Poultry, Dairy, Vegetables, Herbs
Yield: 4 Servings
3/4 c Greek yogurt
1/4 c Mayonnaise
3 tb Fine chopped fresh chives
+=OR=+
1/2 ts Dried; more for serving
3 tb Fine chopped fresh dill or
- parsley; more for serving
+=OR=+
1/2 ts Dried dill or parsley; more
- for serving
3/4 ts Garlic powder
Salt & black pepper
1 1/2 lb To 2 lb boned, skinned
- chicken
2 tb Extra-virgin olive oil
In a measuring cup or small bowl, stir together the
yogurt, mayonnaise, chives, dill and garlic powder;
season with 1 1/2 teaspoons salt and a few grinds of
pepper. Transfer half the ranch to a medium bowl.
Pat the chicken dry. If thickness varies greatly, pound
to an even thickness of about 1/2". Season both sides
with salt and pepper, then transfer the chicken to the
medium bowl with the ranch and toss to coat. Let sit at
least 15 minutes, or refrigerate overnight. (Let it come
to room temperature before cooking.)
Heat the oil in a large (12") nonstick skillet over
medium-high. Working in batches if necessary, cook the
chicken (with the marinade still on it) until deeply
caramelized on the outside, chicken releases from the
pan, and its juices run clear, 4 to 6 minutes per side.
If the ranch in the measuring cup is too thick, add a
little bit of water to loosen it. (You should be able to
drizzle it easily.) Serve chicken with the ranch passed
at the table, and more herbs as desired.
By: Ali Slagle
Yield: 4 servings
ECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
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... I am a clumsy moron when it comes to making pie crusts
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