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3 Chicken Recipes That Are Good Anytime

PrintEasy Bruschetta ChickenIngredients

• 4 plum tomatoes about 12 ounces total, cored and diced
• 1/4 cup finely diced red onion
• 2 tablespoons coarsely chopped fresh basil leaves
• 2 cloves garlic minced
• 3 tablespoons olive oil divided
• 1 teaspoon balsamic vinegar
• 1/4 teaspoon kosher salt plus more for seasoning
• 2 boneless skinless chicken breasts, or 4 chicken cutlets (about 1 1/2 pounds total)
• Freshly ground black pepper

Instructions

1. Place the tomatoes, onion, basil, garlic, 1 tablespoon of the oil, vinegar, and 1/4 teaspoon salt in a medium bowl and stir to combine; set aside.
2. If using chicken breasts, slice each one in half horizontally, starting at the thick end, so that you have 2 (1/4-inch-thick) cutlets (this is known as butterflying). Pat the chicken dry with paper towels and season generously on both sides with salt and pepper.
3. Heat the remaining 2 tablespoons of oil in a large frying pan over medium-high heat until shimmering. Add the cutlets in a single layer without crowding the pan, working in batches if needed. Sear the chicken until the bottom is browned, 3 to 4 minutes. Flip the cutlets and continue searing until the other side is browned and the chicken is cooked through, 3 to 4 minutes more. Transfer the cooked cutlets to a plate, tent with aluminum foil, and repeat cooking any remaining pieces.
4. Spoon the tomato bruschetta mixture over the chicken and serve.

PrintCitrus ChickenIngredients

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons butter
• 4 boneless chicken breasts
• Salt and black pepper
• ¼ cup flour
• 1 large orange
• 2 limes
• 1 tablespoon sugar

Instructions

1. Put a large skillet over medium-high heat for 2 or 3 minutes. Add olive oil and butter to the skillet and swirl it around.
2. Season the chicken with salt and pepper. Put flour on a plate. When the butter foam subsides in the pan, dredge the chicken in flour, shaking to remove the excess.
3. Add the breasts to the skillet and cook, turning once, until the chicken is browned on both sides and nearly cooked through, about 5 minutes per side. (Chicken should be constantly sizzling but not burning.) Transfer the chicken to a plate and cover loosely with foil to keep warm.
4. Cut the orange in half. Section one of the halves as you would a grapefruit, removing any seeds. Juice the remaining orange half and one lime.
5. With the heat still on medium-high, add the orange juice, lime juice, and sugar to the skillet and let it bubble, stirring until it is reduced by half, about 2 minutes.
6. Add the orange sections to the skillet and turn heat to low, stirring, until mixture is slightly thickened.
7. Return the chicken to the skillet, turn it in the sauce, then serve, seasoned with salt and pepper to taste. Cut the remaining lime into wedges for