Problem: You slid some boneless, skinless chicken breasts under the broiler…and promptly forgot about them until a wisp of smoke reminded you. Solution: Conceal the burnt edges and the dry interior beneath a simple herb sauce. Stir together some olive oil and coarsely chopped fresh herbs — basil, tarragon, thyme, mint, parsley, or a combination — and then add some salt and pepper. Thickly slice the chicken, fan
the pieces onto individual plates, and spoon the sauce over the top. Next Time: If “out of sight, out of mind”
is a problem for you, cook the chicken in a skillet on the stovetop. |
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