Amazing as Usual

There's a dinner that I make the we call Amazing as Usual. No really, that's what we call it. This is how it is in our recipe box and how it reads on the family menu. "Amazing as Usual". The meal we make has 3 parts and it is always the same three parts. Chicken, couscous and green beans. They are all cooked separately, but are always included.

So here's the recipe:

Sauteed Chicken Breasts

Serves 4

3 boneless chicken breasts, skin removed and sliced in half lengthwise (or 6 chicken escalopes)

1/2 cup of flour

1 teaspoon salt

1 teaspoon black pepper

3 tablespoons olive oil 

1 large shallot, chopped into thin slices and separated into rings

1 cup chicken stock (or white wine if you're into that kind of thing)

2 teaspoons Dijon mustard

2 tablespoons brown sugar

salt and pepper to taste

To saute the chicken:

Cut chicken breasts in half (if you are using escalopes, skip this). Pound lightly with a mallet to even them out. Pat them dry with a paper towel. Mix salt and pepper with the flour and put on a large plate. Dredge the meat in the flour. 

Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. 

Add the chicken to the skillet. Don;t overcrowd the chicken. Work in batches if you need to but use the same pan(no washing in between) to cook both batches.

Saute chicken about 3-5 minutes on one side and then flip it over and cook 3-5 minutes on the other side. It should have a golden crust on it. Once chicken is done, remove it to a clean plate and cover with foil to keep it warm.

For the sauce:

 DO NOT WASH THE PAN OUT AFTER YOU COOK THE CHICKEN!! All those browned bits have amazing flavor! For the love of your sauce, do NOT wash the pan!!! Add the remaining tablespoon of olive oil to the skillet. Saute the shallots over medium heat, stirring frequently. Cook until they begin to brown (4-5 minutes.)

Deglaze the pan with the chicken stock. Then add the mustard and brown sugar. Increase the heat to medium-high and whisk very well. You want to get all those little browned bits that are stuck to the bottom of the pan. Cook for 5-7 minutes or so, until the sauce begins to "reduce" and darken in color. (It will be thick and bubbly.) Add salt and pepper to taste (be sure to use that tasting spoon!).

Pour sauce over chicken breasts and serve.

Dressed Israeli Couscous (because a naked couscous is a sad couscous)

1 1/3 cup Israeli Couscous 

1 3/4 cup Chicken stock (heated)

2 Tbs Olive oil

2-3 garlic cloves minced

Dressing-

3 tablespoons fresh lemon juice
1 teaspoon lemon zest

3 tablespoons balsamic vinegar

1 tablespoon apple cider vinegar

Salt and freshly ground black pepper

3/4 cup extra-virgin olive oil

Heat a medium sauce pan with olive oil over medium-high heat. Add garlic and sauté until fragrant. Do NOT brown. Add the couscous and toast it. It will turn a wonderful golden brown color. But stir it often and don’t leave it alone. Couscous can go from yummy to burned in no time.

Once the couscous is toasted add the chicken stock (make sure it’s heated. It really is important.). Be careful! It will sputter when the liquid hits the hot pan. Stir the couscous, reduce heat to medium and then put a lid on it. Let cook for 15-20 mins (stir occasionally) until all the liquid is absorbed. Test the couscous, if it is still not done, add a bit more liquid.

Once it’s done take it off the heat and let sit to cool slightly. While the couscous is cooling, make the dressing. Pour desired amount over couscous (I rarely use all the dressing).  

Shallot Green Beans- The token veg

2 big handfuls of green beans

4Tbs Olive oil-divided

2 large Shallots (sliced thinly and  separated into rings)

Salt

Pepper

Blanch the green beans in boiling salted water.

Heat 2 Tbs olive oil over medium heat in a medium skillet. Add shallots, a pinch of salt, and some pepper. Now let the shallots cook, stirring up off the bottom frequently. Keep stirring from time to time, perhaps every 15 to 30 seconds. They will lose much of their volume and begin to brown. Once browning begins, lower the heat. When the desired caramel color is reached (after at least 10 to 20 minutes), add remaining oil and then mix with the green beans.