We all remember the book Sybil, right? I call this recipe "Chicken Sybil" because it's the 'multiple personality' chicken, it can be made so very many different ways, all wonderful. It's so easy to make, the chicken turns out moist and juicy in the center, slightly crispy at the edges. The sauce is so variable, it starts with a creamy-mustard sauce then adds on-hand ingredients. I think you'll love Chicken Sybil, it's the "one way" I make chicken again and again, yet it never turns out the same twice.
REVIEWS
"This sounds silly ... but ... [this recipe] changed my life!!" ~ Angela
"Chicken Sybil is pure genius." ~ Roberta
"I loved Chicken Sybil." ~ Colleen
"... absolutely delicious, elegant, and so easy." ~ Barbara
"My husband ... is so excited every time I make it. " ~ Dee
(Y-chromosomed readers: Skip straight to the recipe. This first bit requires X chromosomes for full comprehension.) Can a closet breed shoes at a rate challenging gravid guppies?
Think pumps and sling-backs and slides and mules and slip-ons and peep toes and lace-ups and ankle straps and monk straps along with flats, loafers, oxfords, kilties, tassels that sit beside ballerina shoes, Mary Janes and moccasins and high heels, tippy-toe heels, strappy heels, stilettos and kitten heels, dancing shoes, airport-friendly shoes, Saturday-morning errand shoes and clogs and crocks and platforms and wedges and espadrilles and that’s before the racks of thongs and sandals and flip flops, ankle boots, snowboots, dressboots, cowboy boots, steel toes and sneakers, high tops, boat shoes, golf shoes, running shoes, walking shoes, hiking boots and beach shoes. And lest we forget, the comfy house slipper. Whew.
What does it say that we women recognize so many shoe designs, even without owning a pair? Can we list as many authors, composers or poets? What’s so important about shoes that our brains catalog them?
So goes Chicken Sybil, the quick supper with multiple personalities and a variation for every occasion. It may be the most flexible, easy and delicious chicken supper, ever.
How does chicken safely cook so quickly? It's because the meat is pounded quite thin. Because 'quite thin' is imprecise, the first time you make this, after the specified cooking times, slit into the thickest part of the breast with the tip of a sharp knife and spread a bit. If the center is still pink, cook awhile longer. Chicken Sybil cooks fast so have a salad and vegetable ready before starting.
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CHICKEN SYBIL
Time-to-table: 20 minutes
Serves 4 (easily adjusts to 1 or 2 servings)
- 1 tablespoon unsalted butter
- 4 boneless, skinless chicken breasts, about ¼ pound each
- Salt & pepper
-
OPTIONAL VARIATIONS
- Handful of capers, sliced mushrooms, diced tomato, green onion, frozen peas, cooked bacon or your choice
-
SAUCE
- 1/4 cup chicken broth
- 1/4 cup cream or sour cream or fat-free half ‘n’ half
- 2 tablespoons good mustard
-
OPTIONAL SAUCE INGREDIENTS
- 2 tablespoons orange juice concentrate (my favorite) or maple syrup, marmalade, tomato paste, salsa (pictured), barbecue sauce or your choice
Melt the butter in a large skillet on MEDIUM HIGH. Between two sheets of waxed paper, pound the chicken breasts with a rolling pin until about a half-inch thick. Season one side, transfer to the skillet seasoned-side down (the meat should sizzle), then season the top side. Reduce the heat to MEDIUM, cook for 4 minutes on one side, then 3 – 4 minutes on the other side. Transfer to warm plates and cover with foil.
Add variation ingredients (if any) to skillet, stir 1 – 2 minutes until warm. Add sauce and optional sauce ingredients (if any) to hot skillet, stirring to incorporate bits of chicken left in pan. Let thicken slightly. Pour sauce over chicken. Serve and enjoy!
GET CREATIVE! Be creative with the variations. I’ve made this 20 times in a year, never once, twice, just by scrounging in the fridge beforehand. One summer, I taught a class where each of us cooked our own skillets of Chicken Sybil with a variety of ingredients. Favorite Optional Variations and Optional Sauce Ingredients included sun-dried tomatoes, frozen peas, fresh mushrooms, black bean sauce and fresh basil, also garlic and rhubarb jam. What variations have you tried? Leave a comment to inspire others!
WEIGHT WATCHERS Old Points 4 & PointsPlus 4 More Quick 'n' Easy Chicken Recipes
More "Concept" Recipes to Make Again and Again, One Recipe, Many Variations
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:-) Genie
I like! copied to paper and posted on fridge. Thanks.
Great post.
I am a vegetarian and have been for most of my adult life. My husband and our young toddler are meat eaters. Whereas my husband had been content to eat meatless dinners most nights, we felt it was important when [the baby] came along to have meat much more often. I had been struggling to find meat recipes that would please both of them, with minimal luck, and then along comes Chicken Sybil. I have to tell you that both of them love it! I have prepared it at least once a week since it was featured in the Webster-Kirkwood Times, and each time they both clean their plates! I have varied it using the various optional ingredients that you suggested, and every time it has been a success. I have branched out as well with my own variations, such as some of the Penzey Spices blends (my husband's favorite is the Ozark Seasonings blend followed by the Bicentennial Rub), and feel so confident now in being able to prepare a delicious, quick, and healthy chicken dinner that has limitless possibilities. Thank you so so much for this.
I'm sooo glad that Chicken Sybil's making such a big difference in your life. It's my favorite recipe in almost five years of writing Kitchen Parade, a combination of speed, easy to cook for one or two, easy adaptability, healthfulness - and complete deliciousness!
Thanks so much for taking the time to write, truly.
:)
Nancy
Thank you for Kitchen Parade and for sharing all of your recipes and thoughts. It's my daily retreat!
Next time I think I'll use a little more cider and let it cook down, plus add the juices from the pork chops.
It's an idea I wouldn't have come up with if not for reading Kitchen Parade and A Veggie Venture. Thanks!
Post a Comment
Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna