When your Skipper’s heart is here…
But your galley is here…
…the best way to reach his heart is…well… you know the rest.
This evening’s dinner was a personal request from my Skipper, who loves Mediterranean food. It’s super easy and uses a minimal amount of galley ware: 1 large sauté pan, a pasta pot, a knife, a big spoon and a hammer. Depending on how large the chicken breasts are, this will serve 2-4.
Mediterranean Lemon Chicken
2 tablespoons olive oli
2 boxes mushrooms (1 lb)
1 onion, chopped
1 tablespoon capers
1 tablespoon pignolias (pine nuts)
3 tablespoons parsley, copped
2 large chicken breasts
2 teaspoons cumin
2 teaspoons salt
1 teaspoon pepper
1 teaspoon sugar
1/2 lb Orzo
Chop mushrooms into small chunks. To save space and time, this can be done right in the box.
Saute mushrooms in olive oil over medium high heat until soft and aromatic.
Zest one lemon with zester. (or peel rind with vegetable peeler or knife and mince). Reserve the rest of the skinned lemon for later. Add chopped onion, lemon zest and capers to the mushrooms and continue to sauté for 5 minutes.
Remove from burner and dish sautéd vegetables onto a platter. Return pan to burner and add pine nuts. No need to add additional oil. Saute until just toasted. (Once they start to toast they can burn quickly).
Add pine nuts to the vegetable mixture on the platter.
Meanwhile, heat up a pan of water to a boil. Add salt and the orzo.
Slice chicken breasts in half lengthwise. Place each breast individually into a heavy duty (freezer) ziplock bag. Don’t zip.
Now if you have a meat tenderizer, use the flat side, not the “prickly” side. If you don’t have a tenderizer on board, like I don’t, use a regular hammer. Pound the chicken until thin, but try not to pound holes through.
Season each side generously with salt, pepper and cumin. Add a little more olive oil into the pan if needed. Sauté chicken breasts over medium heat on both sides until golden.
Add vegetable mixture into the pan and squeeze the lemons (catching the seeds) into the mixture. Add the sugar, then sprinkle with the chopped parsley. Cook together over medium heat for 10 minutes. Adjust flavor with salt and pepper.
Lift chicken breasts onto the platter, then add the vegetable mixture around it and you’re ready to serve in top of a bed of orzo. This works just as well on couscous or rice.