It's going to take awhile to get to last night's dinner... Thick-cut pork loin chops were on sale at the local market, so on Monday, I bought some to brine (I leave them in the brine for 3 days) and grill. But I was out of the Rich Pork Stock that I like to serve with the chops. The base for the Rich Pork Stock is Chicken Stock, so on Tuesday, I bought a whole chicken, pig's feet and some bone-in pork shoulder. I removed the chicken breasts from the chicken before cooking the stock and stuffed some sage leaves and sliced garlic under the breast skin before salting and refrigerating them. So yesterday, while cooking the Rich Pork Stock, I was thinking about what I would serve with the chicken breasts. I figured I would kill two birds (so to speak) with one stone and make some polenta, the leftovers with which I could chill, slice, roast and serve with the pork chops tonight. The idea for the Flattened Chicken Breasts came from Mark Peel's New Classic Family Dinners
. Nothing too complicated here...Heat a cast iron skillet over high heat, add some olive oil. Heat until almost smoking. Add the breasts skin side down. Turn the heat to medium-low. Place a smaller cast iron skillet on top of the breasts. Cook 12-15 minutes until the skin is very crispy. Remove the smaller cast iron skillet and turn the breasts over. Cook another 5 minutes or so uncovered. Let rest 5 minutes before serving.
I made a simple pan sauce by pouring of the fat from the skillet and deglazing the pan with some of my Chicken Stock from above.
The chicken was perfect. Moist and nicely flavored with the sage and garlic.
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