You can use either boneless breasts or thighs, and the longer you marinate, the better. I ended up with an overnight soak when our dinner plans changed last minute, but that delivered lots of flavor, so in the end, it was a good thing.
If you are short on time, even 30 minutes at room temperature will make a difference since the chicken is sliced and allows for good permeation of flavors.
We served this with a leftover kale salad jewishexponent.com/2021/11/29/kale-salad-delicious-and-low-effort/ and some roasted Japanese sweet potatoes jewishexponent.com/2021/12/13/japanese-sweet-potato-my-new-obsession/, and dinner was done!
I had a bottle of Italian dressing that I used as a marinade, but you could use anything — soy/hoisin, honey mustard, salsa, lemon pepper, barbecue sauce, sriracha mayonnaise, jerk, or make your own.
Serves 2 generously; save the extra for tomorrow’s luncheon salad.
1 pound boneless chicken, cut into ¼-inch thick slices
½ cup marinade of your choice
1 tablespoon canola or vegetable oil
⅔ cup white wine
In a zip-seal bag or sealable container, mix the chicken with the marinade to coat it thoroughly. Let it sit for anywhere from 30 minutes to overnight.
When ready to cook, drain the chicken from the marinade — you want the chicken to sear in the skillet, and if it is dumped in with the liquid it will poach.
Heat the oil in a skillet over medium-high heat and, in batches, cook the chicken pieces for about 2 minutes per side until slightly browned in parts and done. Place the chicken on a plate to stay warm.
Scrape up the “fond” or the brown bits in the pan and pour in the wine; continue scraping and let the wine boil and deglaze the pan. When the wine is reduced by half, pour it over the chicken and serve.
4 minutes will cook the chicken?