SEARED
TEA-RUBBED CHICKEN BREASTS
WITH CELERY SAUTÉ
I’m a celery freak. I love
it raw with just a little salt, but I also sing its praises cooked,
as a vegetable side. This dish features lemon-spiked sautéed celery,
whose flavor really complements that
of the rub-flavored chicken breasts. I remember once
hearing that celery has minus calories because you expended more of them
eating it than it contains. Putting aside
that highly dubious observation, this dish is,
nonetheless, very easy on the waistline.
Serves 4
-
1 cup
Citrus Herbal Tea Rub
-
4
boneless chicken breasts with skin
-
3
tablespoons grapeseed or canola oil
-
2
shallots, minced
-
1 head
of celery, sliced diagonally 1⁄4 inch thick (about 4 cups)
-
Juice
and zest of 1 lemon
-
1 cup
Master Chicken Broth or low-sodium canned chicken stock
-
Kosher
salt and freshly ground black pepper to taste
-
1
tablespoon unsalted butter
1.
Spread the rub on a large plate and dredge the chicken breasts in it on
both sides.
2.
Heat a large sauté pan over medium heat, add 2 tablespoons of the oil,
and swirl to
coat the pan. Sauté the breasts, turning once, until cooked through, 4
to 5 minutes per
side. Set the breasts aside and reheat the pan. Add the remaining
tablespoon of oil, swirl to
coat the pan, and add the shallots. Allow the shallots to
sweat, about 1 minute. Add the celery and sauté, stirring, until just
heated through, about
2 minutes. Add the lemon juice and zest and the broth, and season
with salt and pepper. Cook
until reduced by one quarter, 6 to 8 minutes. Whisk in the
butter.
3.
Slice the breasts diagonally 1⁄4 inch thick. Divide the celery
among 4 plates and arrange
the chicken around it. Spoon the pan sauce over the chicken and serve.
