Wednesday, June 13, 2007

Mast Farm Inn Sauted Chicken Breasts

6 boneless, skinless chicken breasts
Butter and/or margarine
Lemon pepper

Rinse chicken in warm water and pat dry with paper towels. Place chicken between a large piece of plastic wrap and gently pound with a cooking mallet. The chicken cooks more evenly if it isn't quite so thick in spots. Be careful not to pound too roughly or you'll tear the chicken meat.

In a shallow bowl or pan, mix a little salt with flour. Lightly dust the chicken breasts in this mixture.

Melt butter and margarine (start with about 1 tablespoon butter and 2 tablespoons of margarine), in a large frying pan over low to moderate heat. Arrange chicken in pan and sauté lightly, about 5 to 6 minutes per side. Sprinkle with lemon pepper and remove to warm serving platter.

May deglaze pan with lemon juice and a little dry white wine and drizzle over chicken if desired.

My notes:

We had this simple, yet delicious chicken the first time we stayed at The Mast Farm Inn in Valle Crucis, North Carolina. It's a very easy, last-minute dinner idea and I usually serve it over angel hair pasta.

Adapted from Mast Farm Inn Family Style Cookbook

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Green Beans with Pine Nuts

1 ½ pounds green beans, stems removed
2 teaspoons coarse salt
1 tablespoon unsalted butter
¼ cut pine nuts

Bring a large pot of water to boil.
Add the green beans and salt and cook just until tender, about 4 to 6 minutes.
Drain well in a colander.
In the same pot, over medium-high heat, combine the butter and pine nuts.
Cook, stirring frequently, until the pine nuts are lightly toasted, about 2 to 3 minutes.
Add the beans; toss to stir well.
Season to taste with salt and freshly ground pepper.

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