Cornmeal Crusted Chicken with Soy-Lime Sauce
For the weeknights when you are staring at your raw chicken breasts for the hundredth time this week thinking “If only there was something new to do to these that doesn’t involve a lot of brainpower. 😉 (adapted from Dinner a Love Story)
Yields: 4 servings
- 1/4 cup oil (olive or vegetable), divided
- 1 1/2 cup cornmeal
- 2 pounds chicken (breasts or thighs) pounded thin, salted and peppered (pound while in a freezer gallon zip lock bag to make clean up a breeze)
- 2 tsp. minced garlic
- 3 to 4 green onions, diced
- 1 cup chicken broth
- 2 tablespoon soy sauce
- juice of one lime (1/4 – 1/2 cup)
- cilantro, chopped for garnish
- 2 Tbls. flour made into a slurry with 1/4 cup cold water
- Add oil to a large skillet set over medium-high heat.
- Pour cornmeal onto a dinner or pie plate and dredge chicken pieces so they are completely covered, then drop into hot skillet.
- Try not to crowd the pan. Rotate and flip for a total of about 4 minutes each side until chicken is firm to the touch.
- Remove cooked chicken to a platter and tent with foil to keep warm. Add a little more oil with each new batch.
- When all the chicken has been cooked, add a little more oil to the pan and cook garlic and green onions for about one minute.
- Add chicken broth, soy sauce, and lime juice, turn heat up and cook until it reduces slightly, about 30 seconds.
- Add flour slurry to pan, whisking evenly and boil until thickened slightly
- Drizzle pan sauce over platter of chicken. Garnish with cilantro and serve.
Serve with snow peas that had been quickly sauteed in olive oil, then sprinkled with salt, pepper, lemon, and feta.