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 Fresh chives; fine chopped -OR-
1/2 ts Dried chives; more for serving
3 tb Fresh dill or parsley;
- fine chopped,
- 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 Boned, skinned chicken;
- up to 2 lb
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 ts
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.
Recipe by Ali Slagle
RECIPE FROM:
https://cooking.nytimes.com
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