1 tablespoon minced shallot1/2 tablespoon butter1 tablespoon Dijon mustard1 teaspoon olive oil1 boneless, skinless chicken breast half (6 to 8 ounces)Coarse saltGround pepper4 cups (about 2 1/2 ounces) baby spinach
1. Season chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken;cook until browned, turning once, 8 to 10 minutes.2. Add 1/4 cup water. Reduce heat to medium-low; cover, and simmer until chicken is cooked through, 4to 6 minutes. Transfer chicken to a plate; cover to keep warm.3. Make mustard sauce: Add minced shallot to same pan; cook over medium heat, stirring occasionally,until soft, about 3 minutes. Stir in mustard and vinegar; cook 1 minute. Remove from heat. Add butter;swirl pan until incorporated. Stir any accumulated chicken juices into sauce.4. In a medium bowl, toss spinach with half the mustard sauce. Place chicken on a serving plate; drizzlewith remaining sauce. Serve spinach on the side.
Chicken and Basil Stir-Fry
Prep: 40 minutes Total: 40 minutesOften used in Thai cooking, Thai basil is also called holy basil. It has sharp-pointed leaves and tastes of mint, cinnamon, and licorice.
Serves 4.1 1/2 pounds boneless, skinless chicken breast halves, cut crosswise into 1/4-inch-thick slices (longerpieces cut crosswise in half again)1 tablespoon cornstarchCoarse salt and ground pepper6 teaspoons vegetable oil1 small onion, halved and cut into 1/4-inch-thick wedges2 bell peppers (red, green, or a mix, ribs and seeds removed), cut into 1/4-inch-wide strips6 garlic cloves, minced2 tablespoons rice vinegar2 tablespoons soy sauce1 1/2 cups fresh Thai (see note) or other basil leaves, larger leaves torn in half Cooked white rice, for serving (optional)
1. Pat chicken pieces dry with paper towels. In a medium bowl, toss chicken with cornstarch untilcoated; season generously with salt and pepper.2. In a large nonstick skillet, heat 2 teaspoons oil over medium-high. Cook half the chicken, turningonce, until browned, but not completely cooked through, 2 to 3 minutes total. Transfer to a plate.Repeat with another 2 teaspoons oil and remaining chicken. Transfer chicken to plate. Set aside. Wipeout skillet with a paper towel.3. To skillet, add remaining 2 teaspoons oil, onion, and bell peppers; cook over medium-high heat,tossing often, until beginning to brown, 3 minutes. Add garlic; cook until fragrant, about 1 minute.4. Add 1/4 cup water, vinegar, soy sauce, and chicken to pan; cook, tossing, until chicken is cookedthrough, about 1 minute. Remove from heat. Stir in basil leaves. Serve immediately, over white rice, if desired.
Prep: 30 minutes Total: 30 minutes Toasting brings out the sweet, buttery flavor of the cashews. Spread them on a baking sheet, and cookin an oven heated to 350 degrees until golden and fragrant, about 10 minutes.Note: Although ingredients vary by brand, hoisin sauce is generally made with soybeans, chiles, andspices. This thick, dark-brown sauce is used both at the table and as a seasoning in cooking.