You, the cook, will not have to tell anyone when this simple, one-pan dish is ready. They will be compelled by its compounding, lovely aromas as you add the shallot, garlic and fresh rosemary to a hot skillet gilded with bits of just-seared chicken.
In 10 minutes' time, broth and coconut milk will cook down to a sauce creamier than you can imagine and create perhaps more than is necessary to coat the chicken breasts you return to the pan. No matter; you may want to mop up that herby, softly chunky sauce with crusty bread or swirl a starchy side into it or just slurp it with a spoon.
And just when your dinner companion can't bear another moment of waiting, a finishing sprinkle of fresh rosemary will hit the chicken and waft anew the invitation to come and get it.
Lemon Rosemary Chicken Skillet
1 large shallot
Leaves from 1 or 2 stems fresh rosemary
2 cloves garlic
2 (6-ounce) boneless, skinless chicken breasts (tenderloins removed), pounded to an even thickness
½ teaspoon kosher salt, or more as needed
½ teaspoon ground black pepper, or more as needed
2 tablespoon vegetable or grapeseed oil
1 cup chicken broth, preferably no salt added
⅔ cup coconut milk
½ lemon
Finely chop the shallot (to yield at least ¼ cup). Mince the rosemary leaves (to yield at least 1 tablespoon) and the garlic.
Season on both sides of chicken with half the salt and pepper.
Heat the oil in a medium skillet over medium heat. Once the oil shimmers, add the chicken and cook for about 3 minutes on each side until lightly browned in spots. Transfer to a plate.
Add the shallot to the pan; cook for about 2 minutes, so it softens, then stir in the garlic and 2 teaspoons of the rosemary, the broth, coconut milk and the remaining salt and pepper.
Cook for about 10 minutes, stirring occasionally. The liquid should reduce, to form a thickened sauce.
Squeeze the juice of the lemon half (about 2 tablespoons) into the sauce, then return the chicken to the pan, turning to coat it evenly. Cook for a minute or two, to make sure the chicken is cooked through and warm. Taste, and add more salt and/or pepper, as needed.
Sprinkle the remaining teaspoon of rosemary over each portion and serve hot.
Makes 2 servings.
Recipe adapted from The Everything Healthy Meal Prep Book by Tina Chow (Adams Media, 2018)
Food on 12/04/2019