The Sexy Forever Recipe Bible (83 page)

Two 6-ounce skinless and boneless chicken breasts (see Note)

Sea salt and freshly ground black pepper

2 tablespoons olive oil

¼ cup dry white wine (use chicken stock for Detox)

2 tablespoons drained capers

Juice from 1 lemon

1 tablespoon unsalted butter

Rinse the chicken breasts and pat them dry. Place each breast flat on a chopping block. With your knife parallel to the chopping block, slice the breast in half through the middle to make it half as thick. Pound each half with a mallet until ¼ inch thick. Season each breast with salt and pepper.

Place a skillet over high heat, add the olive oil and as many of the chicken slices as will fit in the pan without overlapping. Brown for 2 minutes on each side, then set aside in a warm oven.

Reheat the skillet over medium heat. Add the wine and reduce for 2 minutes or so, stirring constantly to scrape the browned bits off the bottom of the pan. Stir in the capers and the lemon juice. Remove from heat and add the butter, stirring until melted. Adjust the salt and pepper to taste. Pour the sauce over the chicken and serve.

SERVES 2

NOTE
 If you prefer, ask your butcher to pound the chicken into four ¼-inch-thick cutlets.

chicken paillard with lemon-parsley butter and seared red chard

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

Two 6-ounce skinless and boneless chicken breasts (see
Note
)

Sea salt and freshly ground black pepper

4 tablespoons olive oil

6 tablespoons (¾ stick) unsalted butter

10 shallots, finely diced

Juice from 3 lemons

½ cup chicken stock or broth, preferably
homemade

2 teaspoons chopped flat-leaf parsley

2 bunches red Swiss chard, coarsely chopped

Rinse the chicken breasts and pat them dry. Place each breast flat on a chopping block. With your knife parallel to the chopping block, slice the breast in half through the middle to make it half as thick. Pound each half with a mallet until ¼ inch thick. Season each breast with salt and pepper.

Heat a skillet over high heat. Add 3 tablespoons of the olive oil and as many of the chicken slices as will fit in the pan without overlapping. Brown for 2 minutes on each side, then set aside in a shallow baking pan in an oven on warm. Repeat with remaining chicken.

Place the chicken skillet over medium heat and melt 3 tablespoons of the butter. Add the shallots, cooking until soft, about 5 minutes. Add the lemon juice and chicken stock and bring to a boil. Scrape any bits off the bottom of the pan to release the flavor. Reduce the liquid by half. Cut the remaining 3 tablespoons butter into small pieces and whisk into the pan until the sauce is smooth. Remove from the heat. Stir in additional salt, pepper, and the parsley. Keep warm.

Heat a wok or large skillet over very high heat. Add the remaining tablespoon olive oil and the chard, quickly cooking until just wilted, about 1 minute. Season with salt and pepper. Arrange the chicken over the chard on a platter and top with the lemon-parsley butter. 

SERVES 2

chicken paillard with fresh tomato salsa and arugula

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

SALSA

4 medium tomatoes, diced

1 bunch flat-leaf parsley, chopped

2 garlic cloves, minced

2 tablespoons extra virgin olive oil

Juice from ½ lemon

Sea salt and freshly ground black pepper

CHICKEN PAILLARD

Four 6-ounce skinless and boneless chicken breasts (see Note)

Sea salt and freshly ground black pepper

2 sprigs fresh rosemary, chopped, or 2 tablespoons dried

2 tablespoons olive oil

1 bunch fresh arugula (or your favorite green)

For the salsa:
Combine all the ingredients in a medium bowl and set aside to let the flavors combine. (Do not refrigerate or the tomatoes will get mealy.)

For the chicken:
Rinse the chicken breasts and pat them dry. Place each breast flat on a chopping block. With your knife parallel to the chopping block, slice the breast in half through the middle to make it half as thick. Pound each half with a mallet until ¼ inch thick. Season each breast with salt, pepper, and rosemary.

Heat a skillet over high heat. Add the olive oil and as many of the chicken pieces as will fit in the pan without overlapping. Brown for 2 to 3 minutes on each side and set aside in an oven on warm. Repeat with the remaining chicken.

Line four dinner plates with fresh arugula. Arrange two pieces of chicken on top of the arugula on each plate and garnish each plate with a large spoonful of salsa.

SERVES 4

NOTE
 If you prefer, ask your butcher to pound the chicken into eight ¼-inch-thick cutlets.

chicken breasts with sage

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2