Subj : NYT E-Z Dinner - 04
To   : All
From : Dave Drum
Date : Mon Jan 22 2024 16:40:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pan-Seared Ranch Chicken
 Categories: Poultry, Dairy, Vegetables, Herbs
      Yield: 4 Servings
 
    3/4 c  Greek yogurt
    1/4 c  Mayonnaise
      3 tb Fine chopped fresh chives
           +=OR=+
    1/2 ts Dried; more for serving
      3 tb Fine chopped fresh dill or
           - parsley; more for serving
           +=OR=+
    1/2 ts Dried dill or parsley; more
           - for serving
    3/4 ts Garlic powder
           Salt & black pepper
  1 1/2 lb To 2 lb boned, skinned
           - chicken
      2 tb Extra-virgin olive oil
 
  In a measuring cup or small bowl, stir together the
  yogurt, mayonnaise, chives, dill and garlic powder;
  season with 1 1/2 teaspoons salt and a few grinds of
  pepper. Transfer half the ranch to a medium bowl.
  
  Pat the chicken dry. If thickness varies greatly, pound
  to an even thickness of about 1/2". Season both sides
  with salt and pepper, then transfer the chicken to the
  medium bowl with the ranch and toss to coat. Let sit at
  least 15 minutes, or refrigerate overnight. (Let it come
  to room temperature before cooking.)
  
  Heat the oil in a large (12") nonstick skillet over
  medium-high. Working in batches if necessary, cook the
  chicken (with the marinade still on it) until deeply
  caramelized on the outside, chicken releases from the
  pan, and its juices run clear, 4 to 6 minutes per side.
  
  If the ranch in the measuring cup is too thick, add a
  little bit of water to loosen it. (You should be able to
  drizzle it easily.) Serve chicken with the ranch passed
  at the table, and more herbs as desired.
  
  By: Ali Slagle
  
  Yield: 4 servings
  
  ECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I am a clumsy moron when it comes to making pie crusts
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