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1/4 cup all-purpose flour
4 6-ounce boneless, skinless chicken breast halves, pounded to 1/4-inch thickness
3 teaspoons RS Spice Blend, recipe follows
6 tablespoons extra-virgin olive oil
1 1/2 cups small dice yellow onions
2 tablespoons thinly sliced garlic
1 cup chicken stock
1 teaspoon lemon zest
1 14.5 ounce can petite diced tomatoes
2 tablespoons chiffonade of basil
2 teaspoons rough chopped fresh oregano
2 teaspoons rough chopped fresh parsley
Set a 14-inch sauté pan over medium high heat and add 2 tablespoons of the olive oil to the pan. Season the chicken breasts on both sides with 2 teaspoons of the RS Spice Blend (see bottom of this post). Dust the chicken in the flour and shake off any excess.
Lay the chicken breasts in the sauté pan, smooth side down and cook until lightly golden around the edges, about 2 minutes. Turn the breasts over and cook for 1 minute longer. Remove the chicken from the pan and set aside on a platter as you prepare the sauce. Add 2 tablespoons of the remaining olive oil to the pan along with the onion and garlic. Cook, stirring often, until the onions begin to caramelize, about 3 minutes. Add the chicken stock to the pan and, using a wooden spoon, scrape the bottom of the pan to dislodge any browned bits. Cook for 30 to 45 seconds, or until the stock is reduced by half. Add the lemon zest, diced tomatoes, basil, oregano, parsley, and remaining teaspoon of RS Spice Blend. Return the chicken breasts to the pan and return sauce to a boil. Baste the breasts with the sauce and continue to cook until breasts are just cooked through, about 3 minutes. Drizzle the remaining 2 tablespoons of olive oil into the sauce and swirl to incorporate. Remove from the heat and serve with the quinoa and broccoli rabe (recipes to follow).
Yield: 4 servings
For the RS Spice Blend (Rodney Shelton Spice Blend):
3 tablespoons pimenton, (hot Spanish paprika, preferably Pimenton de la Vera, picante)
3 tablespoons iodized table salt
4 teaspoons granulated onion powder
2 teaspoons granulated garlic powder
1 1/2 teaspoons ground black pepper
2 teaspoons ground white pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
Combine all the ingredients in a small mixing bowl and blend well. Store in an airtight container in a cool, dry, dark place, for up to 3 months.
Yield: 1/2 cup plus 2 tablespoons
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