Smoked Paprika Chicken Bites with Normandy Vegetable Mix
Step One: Pat four washed chicken breasts with a paper towel to dry them. Make several deep cuts across the chicken breasts, as shown below. Sprinkle the raw chicken with salt, smoked paprika and red pepper flakes, taking care to get plenty of seasoning down into the slashes. Step Two: Lay the chicken into a covered frying pan lubricated with four tablespoons of olive oil. Fry the chicken until a nice golden sear develops on each side, removing the lid only once to turn the chicken halfway through. Step Three: As the chicken cooks, heat four heaping cups of frozen vegetables in a microwave safe container until they reach desired tenderness (about six minutes.) Include one heaping cup of broccoli florets, one cup of cauliflower pieces, one cup of zucchini slices and one cup of crinkle cut carrots. Step Four: Transfer the cooked chicken breasts to a cutting board and slice them into bite sized pieces. Drain your cooked vegetables and pat them dry with a clean dish towel. Step Five: Wipe the brown grit out of your frying pan with a paper towel. Add four tablespoons of fresh butter to the pan. Fry the cooked chicken and vegetable pieces until the veggies begin to develop a nice sear to match the chicken. Feel free to add more seasonings as you go, but be careful with the red pepper flakes if you don't want too much heat.
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