Ultimate Fast Food

What is the ultimate fast food, which is low in cost, low in calories, extremely versatile, easily prepared and loved by almost everyone? If you guessed skinless and boneless chicken breasts—you are right!

I can remember the days before these jewels of the poultry world were skinned and boned before being sold in the supermarket and I often passed by using them because of the fussy work de-boning them can be. Now, of course, you can buy them flash frozen, very economically; or, if you are a purist and enjoy handling your own victuals, you can buy them split, but on the bone and with the skin (a good way to get a little more flavor if you cook them that way) or on a whole chicken—to be cut up for other parts as well—and is a great savings.

Very few foods cook up as fast as chicken breasts. Julia Child in her Mastering the Art of French Cooking introduced many Americans to Supremes de Volaille which she describes thus: “Breast of chicken when it is removed raw from one side of the bird in a skinless, boneless piece is called a supreme…As a supreme cooks in only 6 to 8 minutes and may be served very simply, it can make an exquisite quick meal.” My reaction at the time was—in 6 to 8 minutes! So I gave her master recipe, Supremes De Volaille A Blanc, a try and it was fabulous. Her suggestions for go-withs make a quick and delightful meal.

Supremes De Volaille A Blanc (Breast of Chicken with Cream) Serve with asparagus tips, a good pilaf or risotto and a bottle of chilled white Burgundy or Traminer. For 4 people.

4 boned (skin-on) chicken breasts
½ tsp. lemon juice
¼ tsp. salt
Big pinch white pepper
4 Tb butter

Sauce:

¼ cup canned beef bouillon
¼ cup port, Madeira or dry white vermouth
1 cup whipping cream
Salt and pepper
Lemon juice as needed
1 Tbs fresh minced parsley

Rub the Supremes with drops of lemon juice and sprinkle lightly with salt and pepper. Heat the butter in a heavy, covered, fireproof casserole about 10 inches in diameter until it is foaming. Quickly roll the Supremes in the butter, lay a round of waxed paper cut to fit skillet and buttered on one side over them, cover casserole and place in 400 degree oven. After 6 minutes, press top of Supremes with your finger. If still soft, return to oven for a moment or two. When the meat is springy to the touch it is done. Remove the Supremes to a warm platter and cover while making the sauce (2-3 minutes).

Sauce: Pour the bouillon and wine into the casserole with the cooking butter and boil down quickly over high heat until liquid is syrupy. Stir in the cream and boil down again over high heat until cream has thickened slightly. Off heat, taste carefully for seasoning and add drops of lemon juice to taste. Pour the sauce over the Supremes, sprinkle with parsley and serve at once.

Here is one of Pierre Franey’s many quick chicken breast recipes that cooks either on the grill or in your broiler.

Lime-Marinated Grilled Chicken Breasts

6 skinless, boneless chicken breast halves
2 Tbsp olive oil
3 Tbsp fresh lime or lemon juice
½ tsp. chili powder
½ tsp. turmeric
½ tsp. ground cumin
1 Tbsp. dry rosemary, ground fine
1 tsp. finely minced garlic
Salt and freshly ground pepper to taste
2 Tbsp. hot melted butter

Preheat a charcoal grill or broiler. Cut the breasts lengthwise down the center. Cut away and discard any fat and membranes. Put the oil in a mixing bowl with the lime juice, chili powder, turmeric, cumin, rosemary, garlic, salt and pepper. Stir to blend well and add the chicken pieces. Turn them in the marinade to coat well. Cover and set aside until ready to cook. If they are to be marinated for a long period, refrigerate them. Place the chicken pieces on the grill or on a rack under the broiler. Cover the grill or close the door to the broiler. Cook about 2 to 3 minutes and turn the pieces. Continue cooking until done, about 2 to 3 minutes on the grill, possibly a little longer under the broiler. Remove the pieces and brush the tops with the melted butter. 4-6 servings.

Now, if you’re into a quick to prepare but longer to cook absolutely elegant and delicious company dish—here’s my contribution:

Party Chicken

8 skinless, boneless chicken breasts
8 slices bacon
8-oz pkg. Buddig brand smoked beef slices
1 can cream of mushroom soup
1 pint sour cream

Wrap one slice bacon around each filet. In a greased 9x13 baking dish, lay 8 oz package of beef, covering bottom evenly. Lay filets on top. Mix together soup and sour cream and pour mixture over chicken. Bake for 2 hours at 275 degrees, covered with foil. Uncover chicken and bake one more hour. Serve with rice pilaf.