I am pretty sure the people in the next apartment building just saw me lick my plate. Much like in my old apartment building I guess, when I'd eat outside on my balcony and about seven dramatic licks got my rather large, square plates pretty clean. No restraint? No manners? I think its more like I know I won't eat again until breakfast, so why not get every last bit of it in when I can! Its OK though, because I also think the first dish, in my first blog post ever, should be lick-my-plate worthy.
|Tarragon Chicken Paillard|
Tarragon Chicken Paillard* 2 skinless, boneless chicken breasts
* 2 Tbsp unsalted butter, melted
* 2 Tbsp flour (any works well, feel free to experiment)
* 3 Tbsp fresh tarragon, finely chopped (or about 1/3 Tbsp dried)
* salt and freshly ground pepper
Preheat oven to 475 degrees. Brush or the dip the chicken in the melted butter and then season with salt and pepper. Lightly coat chicken breasts with flour, shaking off the excess. I like to sprinkle both sides with a little tarragon before going into the oven for that incredibly sweet smell. Place prepped chicken on a baking sheet with foil or parchment paper, four minutes per side, or until very lightly golden in color. I enjoy this with steamed baby spinach and some leftover tarragon or fresh greens, and maybe some brown rice. Serves 2 very happy, very relaxed (barely any prep, barely any clean-up!) people.