This is one of those recipes that you just kind of throw together, and I know some people hate that, they want to know just how big is a pinch
, and how many grinds of pepper
, and what size the eggs
are and whatnot. Maybe you like to measure the water when you make Kraft Dinner
, too, and that's fine, but this is not that kind of recipe.
This is where you get home from work and think, what the heck else can I possibly do with a frozen chicken breast?
This also assumes you are the kind of person who just happens to have sundried tomatoes (which yes, I know they're passé but I like them, fuck you) and artichoke hearts and Marsala wine around the house all the time. Not to mention saffron.
So, if you're still reading this, I'm assuming you're okay with all that. Here we go.
Things You Need
What To Do
- Defrost the chicken.
- Put it in a bowl and add some olive oil (not a lot) and some Marsala (kind of a lot).
- Chop up the tomatoes and artichoke hearts and put them in, too.
- Add some salt and pepper, and a little sugar but not very much.
- Put in a few saffron threads--if it's good saffron you won't need much--and a little nutmeg.
- Stir everything together and let it sit for a while, mixing it around every so often.
- While you're waiting, get out some vegetables or salad ingredients (if you can find any) so you can have a balanced meal.
- Make sure you wash anything that has touched the raw chicken with soap and hot water, or else you might get salmonella, which I hear is not fun.
- When you think it's marinated enough, or when you just can't stand it any more, put the chicken and the marinade in a frying pan and cook it on medium heat, covered, until it is cooked through. Turn it over once or twice so both sides are browned.
- If there is still too much liquid left when the chicken is done, turn up the heat and reduce it a bit after you take the chicken out of the pan.
- Put the chicken on a plate with your vegetable or salad item and pour the sauce over the chicken.
- Share and Enjoy