Cook this: '80s chicken from Mary Berg's Well Seasoned

Cook this: '80s chicken from Mary Berg's Well Seasoned

2021-11-28 11:39:00 PM

Cook this: '80s chicken from Mary Berg's Well Seasoned

\u0027This is my unassuming, crowd\u002Dpleaser hit,\u0027 says Mary Berg

“It’s just seared chicken,” she says. “You make a super quick pan sauce that is so delicious. Nestle that chicken back in, bring it up to heat and you get this delicious chicken, sauce, veg, all-in-one.”Her super-crispy roast potatoes (the recipe is in the book) make the ideal accompaniment, Berg adds: “You dunk any leftover sauce with those potatoes and it’s so good.”

AdvertisementThis advertisement has not loaded yet, but your article continues below.Article contentTelevision host Mary Berg shares a year’s worth of recipes in her second book, Well Seasoned.Photo by Appetite by Random House’80s CHICKEN4 boneless, skin-on chicken breasts (see note)

Kosher salt and black pepper1/2 cup all-purpose flour1 tbsp olive oil, divided1 tbsp butter, divided2 garlic cloves, finely minced3/4 cup table (18 per cent) or whipping (35 per cent) cream1/2 cup low-sodium chicken broth1 1/2 tsp Dijon mustard1/2 cup finely grated Parmigiano-Reggiano cheese headtopics.com

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1/2 lemon, juiced1/3–1/2 cup oil-packed julienned sundried tomatoes3–4 cups roughly chopped Tuscan or curly green kaleStep 1Preheat your oven to 400°F (200°C) and place a large sauté pan or cast iron skillet over medium-high heat.Step 2

Set out your chicken on a clean work surface and pat it dry with paper towel. Season well with salt and pepper. Scatter the flour into a shallow dish and add the chicken, tossing to coat each breast.AdvertisementThis advertisement has not loaded yet, but your article continues below.

Article contentStep 3When your pan is hot, add half of the oil and butter and allow the butter to melt. Place the chicken in the pan, skin-side down, and sear until golden brown, about 8 minutes. Flip the chicken over, cook for 2 minutes, then transfer to a baking sheet and place in the oven to continue cooking until the internal temperature reaches 165°F (74°C), 8 to 10 minutes. Remove the chicken from the oven and allow it to rest while you make a pan sauce.

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Step 4Turn the heat under the pan to medium and add the remaining oil and butter. Add the shallots, season with salt and pepper, and cook just until translucent, 1 to 2 minutes. Add the garlic, cook for another 30 seconds, and then carefully pour in the cream and broth. headtopics.com

Step 5Allow the sauce to simmer until slightly thickened, about 5 minutes, then whisk in the Dijon, Parmigiano-Reggiano, lemon juice, sundried tomatoes and kale. Season with salt and pepper, then add the chicken to the pan, lower the heat to medium-low and simmer for 5 minutes to bring everything together.

Serves:4Note:If you prefer chicken thighs (or just happen to get a good deal on them at the grocery store), feel free to swap 8 chicken thighs for the breasts. Bone-in definitely works, but my crowd prefers boneless as they are much easier to eat.Recipe and photo excerpted from

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by Mary Berg. Copyright 2021 Mary Berg. Photography © 2021 Lauren Vandenbrook. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the publisher. All rights reserved.Share this article in your social network

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'Food, it's infinite': TV host Mary Berg shares seasonal favourites from her family table in new cookbookIn Well Seasoned, the Toronto\u002Dbased author, home cook and television star shows how she cooks throughout the year She is svelte for a cook.

'Food, it's infinite': TV host Mary Berg shares seasonal favourites from her family table in new cookbookIn Well Seasoned, the Toronto\u002Dbased author, home cook and television star shows how she cooks throughout the year She is svelte for a cook.

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