Use this chicken dish inspired by Southern India as your saute training wheels. Just remember the two tricks to the saute: brown over high heat and finish cooking over very low heat for juicy results. Resist the temptation to speed things along by cooking the meat very fast over high heat — you'll only end up with a tough dinner.
Ginger-Shallot Chicken Breasts
Serves 4
**** 4 skinless, boneless chicken breast halves, about 1-1/2 pounds
**** 1 tablespoon soy sauce
**** 1-1/2 inch piece fresh ginger, peeled and coarse chopped
**** 4 large shallots, or 1/2 medium onion and 1 clove garlic, peeled
**** 1/2 teaspoon turmeric
**** 1 teaspoon ground coriander
**** 1 tablespoon brown sugar
**** 1 to 2 fresh jalapeno, or Serrano chilies, seeded (optional)
**** 2 tablespoons cold-pressed vegetable oil
**** Extra oil for the saute
1. Place the chicken in a plastic storage container. In a blender or food processor puree all the other ingredients (except the oil for the saute) with a little water. Scrape over the chicken, turn pieces to coat thoroughly and cover. Refrigerate 30 minutes to 24 hours.
2. Lightly film a 12-inch straight-sided saute pan and heat over medium high. Add the chicken, not letting the pieces touch. Sear on one side for a minute or so, turn and lightly brown on the second side.
3. Reduce heat to medium low, cover the pan and cook, turning the chicken once, 10 minutes (if the meat threatens to burn, add a few tablespoons water), or until the pieces are just firm when pressed. Serve hot.
LYNNE'S TIPS
* Ensure tender, juicy chicken by letting the finished chicken sit at room temperature 10 minutes. Always do this with cooked meats. Juices settle, the meat finishes cooking and when you cut into your dinner it is succulent. Serve it right from the pan and juices will end up on your plate, not in the meat on your fork.