So, there I was. Sitting in the Slim Shack, thinking about my Dad. Towards the end of his life, he ate the same thing just about every day.
He started out with a cup of tea. Red Rose or Lipton. Then he’d have some biscotti. For lunch, a sandwich, and for dinner, pasta with tomato sauce. He was happy. He just didn’t want to try anything new.
“I ain’t eatin’ that shit!” is what he’d say if I made him a fancy salad, or anything different.
But I kept after him to try new things.
I like to try new things.
Last night, I was looking at some chicken breasts. Not in a weird inappropriate way, just wondering how could I do something different. New. Refreshing.
I’d been working on a new song all day, I didn’t have a lot of time to cook. Selma Krapoff, our Head of Slim Merch here at the Slim Shack, suggested lemon and garlic and white wine and blablabla.
I needed to make something different. I had been to the local grocery earlier that day; they had blood oranges on sale. I had never seen blood oranges in that store before. It was a Ralph’s, like a Kroger or a Safeway. I gently squeezed a few, and they were perfectly ripe.
So I bought a couple, and decided to try a sauce for the chicken with blood oranges, instead of lemon. I squeezed one of the blood oranges, and tasted the juice. It was a little sweet, a little tart, and the color was a beautiful, intense dark red.
What’s the worse that could happen? Somebody might die of a flesh-eating bacteria? But other than that, what could go wrong?
Nothing went wrong. As a matter of fact, it was really good. And really good-looking! A little different, but she was a-so nice! Blood orange chicken. And it didn’t take a lot of time.
Here is how I done did it:
3 tablespoons olive oil
½ cup flour
Salt and pepper
4 chicken cutlets (2 boneless, skinless breasts, sliced in half, each about a ½ inch thick)
¼ cup minced shallots
¼ cup dry white wine
2 tablespoons butter
¼ cup blood orange juice (1 blood orange, squeezed, no seeds!)
1 tablespoon chopped fresh thyme
HERE WE GO!
Put a large sauté pan on medium high.
Add the olive oil, let it heat for 2 minutes.
Put the flour in a glass pie plate, add salt and fresh-cracked black pepper and mix.
Drag the cutlets in the flour, both sides, shake off the excess, put ‘em in the pan.
Sauté for 3 to 4 minutes or until golden, and turn over.
Sauté on the other side for 3 to 4 minutes or until golden, and turn over.
Remove from pan.
Add the shallots and swirl swirl swirl.
When the edges start to get brown, add the white wine.
Swirl swirl swirl for a minute or two.
Add the butter, and…swirl it around until it melts.
Add the blood orange juice.
Swirl for a minute or so.
Add the thyme, and swirl, baby, swirl.
Add a little bit of flour from the pie plate to the pan to thicken the sauce, just a couple pinches!
Whisk and swirl.
Pour it over the chicken breasts, garnish with a twig of thyme, and…