Skinless boneless Organic chicken breast cut into strips, marinated overnight in a good blend of flavors, and cooked in a pan is a good thing to have on hand. Kind of like a good balsamic. Just saying. Two breasts cooked two ways can give you sandwiches and salads for the whole week.
The background of fresh lemon and tarragon can be enhanced or altered altogether to suit other recipes. Below I give both a sandwich and a salad that will enhance the marinated chicken, and also to make for an easy shopping list.
1 shallot, peeled and finely diced
1 clove garlic, peeled and minced
1/2 lemon juiced and strained
1 tablespoon tarragon leaves, chopped
Freshly ground black pepper
A pinch of cayenne pepper
1 skinless boneless Organic chicken breast, washed and cut into 1/2 inch strips
Prepare the marinade in a bowl. Add in the chicken strips and coat. Cover and leave in fridge overnight. Remove from fridge. Heat a saute pan over medium-high heat. Drizzle in some olive oil. Once the pan is hot, add in the chicken strips. Cook for 4 minutes on each side. Turn with a pair of tongs. Cut through one chicken strip to make sure it is white and opaque in the center. Remove from the heat. Let cool.
2 tablespoons mascarpone
1 tablespoon extra virgin olive oil
1 tablespoon Dijon mustard
1 small shallot, finely chopped
2 teaspoons worth fresh tarragon, chopped
1 teaspoon worth fresh mint, chopped
1/2 tablespoon freshly squeezed lemon juice
Mix ingredients in a bowl and taste. Adjusting seasonings. Set aside. This can be done a day in advance.
A few pieces of romaine lettuce, washed and ripped
1 handful cherry tomatoes, washed and sliced in thirds
2 slices of whole wheat, sourdough, or chewy peasant bread, cut thinly and toasted
Smear the condiment on the toast. Top one slice with the chicken and the other with the lettuce and tomato. Crack on some freshly ground black pepper. Fold and wrap in wax paper, then tinfoil. Store in the fridge until ready to eat. Enjoy!
To make a salad
Lemon tarragon chicken strips
1 head romaine lettuce, stemmed, washed, dried, and ripped into bite-sized pieces
Handful cherry tomatoes, washed and sliced into thirds
Parmigiano-Reggiano sliced thinly or grated (can substitute with other slightly sweet, mild, semi-hard to had cow cheese)
A handful of fresh tarragon leaves, chopped
A handful of mint leaves, chopped
A handful of pepitas
Heat a small saute pan over medium-high heat. Drizzle in some olive oil. Add in the pepitas and toast for 4 minutes, shaking the pan every 20 seconds or so. They’re color will start to change, and the green will wear off. Salt and lay out on a paper towel to dry and cool.
Combine the lettuce, tomatoes, fresh herb, and cheese in a bowl. Top with the cooled pepitas and chicken. Drizzle the dressing over the top and toss. Serve immediately.
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon lemon juice
1/2 teaspoon honey
1/2 shallot, minced
1 teaspoon Dijon mustard
Freshly ground black pepper
Whisk ingredients in a bowl. Taste and adjust seasonings.