If there’s one entree to the world of foodiedom it’s scorn for the boneless skinless chicken breast, the cut Escoffier called Supreme de Vollaile. I know McDonalds and every fast food joint in the country has some crappy Chicken Caesar going on.I know this cut is lean and can be transformed into chicken shingles if it’s overcooked by a minute. I know it’s the protein of choice for Sex and the City wannabees, lazy home cooks and the fast food mafia.
But they’re still Supremes.
At my two blocks away independent grocer they’re on sale for 1.49 a pound. Tonight it’s just gonna be a drift through some flour, a quick sautee, a quick Marsala and mushroom sauce. Skinless boneless must be breaded or sauced. or pounded flat, stuffed and rolled. What they can’t be is scorned.
My fave part of a chicken is the drumstick. but a drumstick is a nibbling thing with bones and connective tissue. A skinless boneless is a purty piece of protien, amenable to so many sauces and treatments. It’s a tabula rasa, a blank canvas that can be , depending on the treatment, Malay, Chinese, French, Italian or Lebanese Yes, it pains me to read all that stuff about how chickens are being bred to have such big boobs that they topple over when they try to walk.
But I’m poor, and I can make a really civilized dinner for peanuts from those poor chickens. The best part of all is that the discarded drumsticks are really, really cheap.
Do you have something swell you do with the infra dig skinless boneless?