I mean, we have a six burner stove and I'm not sure we've ever had more than three of them on. Usually just two.
As I think I said with my last cooking segment, I've been snagging more and more recipes off of the New York Times site.
They're seemingly doable, but not so pedestrian (or fancy, for that matter) that you'd be safe serving them to guests.
This time out: Chicken Breasts with Tomatoes and Capers.
Boneless / Skinless Chicken Breasts - 4 (I had 3 because no package sells 4 - why is that?)
Olive Oil - 2 T
Butter - 2 T
Shallots - 6 T (finely chopped)
Garlic - 2 t (finely chopped)
Tarragon - 4 t (fresh finely chopped - halve the amount if dried)
White Wine - 1 c
Red Wine Vinegar - 1/4 c
Capers - 1/4 c (drained)
Plum Tomatoes - 28oz, drained and chopped
Tomato Paste - 2 t
Parsley - 1/4 c chopped
Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
Add the shallots and garlic around the chicken. Cook briefly.
Add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
Blend well; bring to a boil; cover and simmer for 9 minutes.
Sprinkle with parsley and serve.
The chicken was tender and moist. If there are fresh plum tomatoes, I'd probably use those instead of the canned for better flavour. The capers add a really nice touch, as does the tarragon.
The one thing I "screwed up" on, was seasoning the chicken. They said to use salt and white pepper. And while I had white pepper, I just used ground black pepper. I don't know it changed the taste or anything, but it is what it is.
The dish is fairly quick. It's fairly easy and everyone liked it. I'm sure I'll be doing it again.