Sweet & Savory Kitchens

Aunt Suzy says . . . .

It’s been a long time since I’ve made this dish, but since spring has just burst on the scene I tried to think of recipes that could be served at room temperature.  Not that it’s terribly hot, but it feels great to get out of the soup/stew pattern of the last many months.  I love mint and enjoy cooking with it – I’m always on the lookout for savory recipes that use mint.  This is from Lynn Rosetto Kasper’s The Italian Country Table cookbook, which is packed with delicious recipes.  She mentioned that this can also be made with tuna, which is more traditional than chicken.

I would rate this dish as easy but impressive! We served it with Lemony Quinoa and Oven Roasted Asparagus – the first of the season! It pairs well with a Sicilian white wine, but we had a rose on hand and it was a delicious match.

The Chicken

1 to 1 1/2 pounds boneless, skinless chicken breast

1 tablespoon EV olive oil

Zest of 1 lemon

1/2 teaspoon dried oregano

1/8 teaspoon black pepper

Slice the chicken cross-wise in 1-inch (or so) strips.  Toss the chicken with the remaining ingredients, cover with plastic wrap and marinate in the refrigerator for 1-6 hours.  When ready to cook, heat a gridded skillet, griddle or 12-inch saute pan to medium-high heat.  Saute the chicken, sprinkling it with salt.  Turn the pieces until they start to pick up color, then turn down the heat to medium to medium-low.

Continue to cook about 5 more minutes, turning occasionally, until chicken is barely firm when pressed.  Transfer to a serving platter and cover with the mint sauce.  This can be served warm or room temperature.

Mint Sauce

1/4 medium red onion, small dice

1 garlic clove, minced

3 tablespoons white or red wine vinegar

Pinch of sugar

Salt and pepper to taste

1 tablespoon EV olive oil

1/4 tightly packed cup fresh mint, finely chopped, or more to taste

About 30 minutes before cooking the chicken, stir together the onion, vinegar, garlic, sugar, and salt/pepper in a small bowl.  Let sit 20 minutes, then add the olive oil.  Stir in the mint right before serving.