Chicken Strip Tease - 50 Shades of Chicken

This little cookbook, Fifty Shades of Chicken, being a parody and all should really be taken more seriously. If you are a fellow 'Chicken Queen' (or Chicken King), then I highly recommend it. Don't get your panties in a bunch and judge it just because it's full on the best innuendos that can be found in the kitchen! Take it in stride and giggle.....and then totally enjoy the food. I've made several, and they are all delicious.

Especially this one!

This dish is very easy to do and perfect for newbies. You just have to plan ahead a little as the chicken does need to marinate a bit.

But while it's doing it's thing, you can enjoy the intro (each recipe has a fun intro). Here's a tease of a snippet....(although if you didn't read 50 Shades of Grey, this might not be as funny to you).

""Your whole control-freak foodie thing, it was because of her, that woman Mrs. Child." My mood has darkened.
"Julia opened my eyes to many important things." he explains. "In fact, I'd still be eating frozen dinners if it weren't for her.""

FL Fowler did a great job...seriously cracks me up!!

Chicken Strip Tease (aka Chicken Breast Strips with Balsamic and Rosemary)
Printable Version

1 lb boneless, skinless chicken breasts
2 garlic cloves, finely chopped
1 tablespoon balsamic vinegar
1 tablespoon fresh rosemary, chopped
3/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
3 tablespoons olive oil (divided)

Note: I say olive oil rather than extra-virgin olive oil because....I learned from a woman I know, who lived in Italy for many years, that extra-virgin olive oil (although what we have here is not the same, nor as good, as what they have in Italy) is used as a finishing oil. When cooking, one should use light olive oil.

Instructions:
Pat the chicken dry and cut into strips about 1/2 inch thick.

In a medium sized bowl, whisk together the garlic, balsamic vinegar, rosemary, salt, red pepper flakes, and 2 tablespoons of olive oil. Add the chicken and turn to coat.

Cover mixture tightly and allow to marinate, in the fridge, for at least an hour. Over night would be best...or at least all day.

Remove the chicken from the marinade and gently pat dry.

In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Toss in the chicken and sear on both sides, until golden brown.

Continue cooking, stirring occasionally until done, about 5 minutes or so.

At this point, I removed the chicken from the pan, covered to keep warm, and threw some vegetables into the pan with a bit more oil if needed: carrots, onions, asparagus, mushrooms...

And allowed them to take advantage of the drippings left behind. 

Other recommendations for serving are: wrapped in a tortilla with tomatoes and avocado, topped with some cheese. Or, toss into a salad, or even an omelette. Whatever you do with the chicken...you're bound to please whoever's receiving.