Chicken breasts, you've been redeemed.
Allow me to set the scene: It’s Friday night, the last week in August, and the heat is getting to you. You feel guilty canceling plans, but you just can’t handle the thought of fighting 30 sweaty people in a bar just to get an over-priced cocktail and an elbow in the ribs.is what you're thinking. But if you're going to drink alone, you should probably also eat.
Scene 2: Let's talk about boneless, skinless chicken breasts, commonly considered the zero-calorie soda of the meat world, food for people who don't care about flavor but just want to feel virtuous. We'll tell you a secret: Chicken breasts can be good, but you have to treat them right.. This recipe knocks other chicken breast recipes out of the game by relying on a super-simple technique.
Use a meat mallet to pound out the chicken breasts until they’re about a quarter-inch thick . You can also use a small, heavy saucepan or a rolling pin if you don't have a meat mallet. Get your pan nice and hot, then lay the chicken on it away from you and cook until it’s golden-brown and almost cooked through. That sizzle you hear is all your week's worries getting burned up.
While you're waiting, make the slaw. You’re literally just tossing red cabbage and onion with vinegar, oil, red pepper flakes, and salt together in a bowl. Stick the slaw on the cutlets and you got yourself a meal that was neither difficult nor messy: You can totally wash the bowl and the skillet in the morning.
Scene 3: Pour yourself another glass of wine and get into this colorful, crunchy, flavorful dinner before passing out at 10 p.m. Happy Friday!
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