Every Sunday, I rifle through the stack of newspaper to find the NY Times Magazine, and open it backwards to get to Mark Bittman’s “The Minimalist” food column, which is usually a few pages from the end of the magazine. Fairly often the recipes are for pork or shelfish — but when they’re not, I devour them!
This week, Bittman shares nine recipes for dressing up a chicken breast. And although he compares it to a “blank slate,” whose “intrinsic flavor is minimal” (he’s clearly never had chicken from Grow and Behold!) the recipes still look delightfully simple, and delicious.
POACHED Chicken Breast
- with White Wine, Onions and Herbs
- Soy Poached
- Coconut Ginger
ROASTED Chicken Breast
- Herb Roasted
- With Tomatoes, Capers & Olives
- Deviled (with Dijon mustard)
SAUTEED Chicken Breast
- with Mushrooms and Wine