The thing about meat dishes isn’t that they aren’t delicious – it’s just that I run into so many more interesting recipes for vegetarian entrees, sides & desserts. They also don’t photograph near as nicely as their veggie-based peers, so I don’t end up writing about them very often. But here is a chicken recipe that I want to tell you about. Lemon, mint, oregano & garlic? It’s fast, simple, sings of summer, and it came recommended from my Dad, so I knew from the beginning that it would be delicious. It’s picnic, eat outdoors food, perfect for the end-of-summer push to take in every last ounce of warm-your-face sunlight. And if you’re not feeding a crowd, you’ll have leftovers that translate perfectly to sandwiches & salads. I’m looking forward to autumn, but summer – I’ll miss you.
Chicken with Sicilian Mint Sauce
4 boneless, skinless chicken breasts, cut crosswise into 1/2 inch strips
1 tbsp olive oil
zest of 1 lemon
1/2 tsp dried oregano (or 1 tsp fresh oregano, chopped)
1/8 tsp black pepper
1/4 medium red onion, minced
1 clove garlic, minced
pinch of sugar
3 tbsp red or white wine vinegar
salt & pepper
1 tbsp olive oil
1/4 cup tightly packed mint leaves, chopped
1. In a medium bowl, combine chicken with oil, lemon zest, oregano & pepper. Cover and refrigerate for 1-6 hours.
2. 30 minutes pre-cooking: In a small bowl, combine minced onion, garlic, sugar, vinegar, salt & pepper. Set aside for 20 minutes. Whisk in oil.
3. 15 minutes pre-serving: Place a large frying pan over medium-high heat, and add chicken. Sprinkle it with salt and saute until coloured and sealed. Reduce heat to medium low and continue to cook, stirring occasionally, until just cooked (about 4 minutes). Transfer to a owl or serving platter.
4. Add 3 tbsp mint to the sauce, and spoon it over the chicken. Garnish with remaining mint and serve.