A few weeks ago, Liz and I were doing girlie stuff, which almost always includes a brief stop in Bath & Body works – the ultimate in girlie stores.
As always, they were having a special…
Their specials are usually along the lines of “how can we get people to buy more things that they don’t need?” Buy 2, get one free. Five for $35 (normally $9 each). Buy $45 and get a $10 gift certificate for a later time.
It was this one that nailed us. Liz was getting a few things. I was getting a few things. Put together, they added up to $38. Ish. So we picked up a tube of lip-gloss each and I got a sample size of a bath gel that I really liked.
I hadn’t picked it up before, since I was mildly dubious about a shower gel that sounded more like a marinade for a chicken dish. But I tried it in the shower the next time, and I love it. It smells very clean and fresh.
But I couldn’t quite get the idea of Citrus-basil chicken out of my head.
2 medium sized boneless chicken breasts, partially frozen
2 plum tomatoes
juice from three lemons
juice from one lime
2 cups wild rice
1/2 cup olive oil
1/2 cup chicken broth
3 tablespoons white wine
2 tablespoons garlic – minced
3 teaspoons basil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cornstarch
Slice chicken breasts into medallions while partially frozen (aids in slicing) about 1/4 inch thick. Mix lemon juice, lime juice, 1 tablespoon white wine, and basil in a medium sized tupperware container. Add chicken medallions to juice, seal and shake to coat well. Let sit about 4 hours.
Dice tomato and onion.
Heat olive oil in skillet with garlic until hot. Once hot, put chicken medallions in, setting marinade aside. Let chicken cook, about 4 minutes on a side. After cooked, remove chicken from oil, covering with foil to keep warm. Add tomato and onion to skillet, sauteeing in the remaining oil. While onions are still slightly crisp, add the remaining marinade to skillet. Bring to a boil and stir for about five minutes.
With a slotted spoon, remove onions and tomatoes to same dish with chicken. Recover with foil. Add to skillet chicken broth, remaining wine, and cornstarch, boiling until slightly thick.
Put chicken and vegetables over rice, coat with generous ladel of sauce.