POULTRY ESSENTIALS: CHICKEN ON BUTTER LETTUCE

Poultry Essentials: Chicken on Butter Lettuce image

Served this last night (Saturday). Everyone was in the mood for chicken, so I thought I would do something beyond the usual recipes we have on the rotation. So, I sautéed up some diced chicken, got out some butter lettuce, chopped up some tomatoes, and added a few other bits-and-bobs. The weather was mild, so we ate outside, and went downstairs for a movie... The Mummy with Brandon Frasier. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories Chicken

Number Of Ingredients 11

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Ingredients

PLAN/PURCHASE
1 medium chicken breast, boneless, skinless
1 tablespoon(s) grapeseed oil, or other non-flavored variety
1 tablespoon(s) sweet butter, unsalted
salt, kosher variety, to taste
black pepper, freshly ground, to taste
1 medium fresh tomato, diced
dressing of choice, i have some ideas for you
OPTIONAL ITEM
chopped peanuts, salted or plain
crushed potato chips

Steps:

PREP/PREPARE
You will need a medium sauté pan to make this recipe.
Dressing By all means choose a nice dressing that makes your tastebuds happy. If you want to make your own, here are a few ideas: https://www.justapinch.com/recipes/sauce-spread/dressing/salad-essentials-andy-s-secret-dressing.html https://www.justapinch.com/recipes/sauce-spread/dressing/dressing-essentials-rumbustious-russian-dressing.html https://www.justapinch.com/recipes/sauce-spread/dressing/dressing-essentials-rumbustious-russian-dressing.html https://www.justapinch.com/recipes/sauce-spread/sauce-spread-other-sauce-spread/pardon-my-french-dressing-with-a-twist.html As you can see, I like homemade dressing :-)
Lettuce I like butter lettuce for this recipe because it has a slightly bitter taste that goes along with the other ingredients; however, do not run out and purchase some. Use what you have, I am sure it will be excellent.
Gather your ingredients (mise en place).
If the chicken breast is thick, you can use a sharp knife and cut in in half latterly.
Sprinkle the chicken with a bit of salt and pepper.
Add the oil and butter to a sauté pan over medium heat.
After the butter melts, give the pan a swirl to mix the oil with the butter and toss in the chicken breast.
Let cook for 4 - 5 minutes until it self-releases, then turn over and cook another 4 - 5 minutes, or until cooked through (no pink).
Remove chicken from the pan, dice, then return to the pan, and let the residual heat keep it warm while you assemble the dish.
The chicken should not be hot (it will only wilt the lettuce) it should be warm, or even room temperature.
Add a bed of butter lettuce, or whatever lettuce you have handy on a plate, sprinkle on half the diced tomato, add half the chicken, then drizzle on the dressing. Add some chopped peanuts and/or crushed potato chips, if using (I used both).
If you are making two, repeat the assembly process. If you are only making one, wrap and store the other chicken in the fridge or freezer until needed.
PLATE/PRESENT
Served while the chicken is still nice and warm (although this dish can be served at room temperature). Enjoy.
Keep the faith, and keep cooking.