It was all over the 'net' (directly and indirectly), and in and out of our larger online group conversations... "If you're not too sure, and prone to be thinking-it-out more than you should be, — go for the chicken." Chicken was it!, and I haven't wavered since. But with flipping that switch and indulging in so. much. chicken. came the desire for a flavourful variety of said weekly chicken and my mind soon reminisced on our loved summer picnic right around this time of the year at Harbourfront (which included indulging in some Butter Chicken for lunch). That weekend, I mentioned to my sister Jan, that with most likely missing our Harbourfront get-together this year, I was tempted to make the sauce from scratch...
... only to be greeted with the details of this in-store reality, found three shelves above a loved barbecue sauce, three days later. With just two bottles remaining on the shelf, the positive vibes were already taking effect. I could hardly wait to try it and was so glad I did! :) Round I below...
♫ 'Slower mellow notes for our weekend ahead...
Here's what you'll need (Serves 3 - 4):
2 large skinless and boneless chicken breasts
2 light sprinkles fine iodized table salt
2 generous sprinkles garlic powder
2 sprinkles ground black pepper (optional)
4 stalks green onions, rinsed and chopped (as below)
2 tablespoons light olive oil
1 cup Patak's Butter Chicken Cooking Sauce (it's gluten-free!)
Jasmine or Basmati rice (for serving)
Directions:
1. I wasn't sure how things would evolve, so experimented with a small amount— 2 chicken breasts for starters, rubbed with lime, rinsed in white vinegar and then a light rinse of cool tap water, pat dry with paper towels, — Slice the larger breast pieces into your preferred smaller cubes and season with the salt, garlic powder, and ground black pepper (if using). Add the chopped green onions (escallion), and toss to evenly distribute the onions. Let sit for 20 minutes.
2. Add the olive oil to a large medium-hot skillet. On medium-high heat, sauté the chicken breast cuts in the oil, tossing frequently to brown both sides (5 - 7 minutes).
3. Add a cup of the Butter Chicken Cooking Sauce to the browned chicken pieces, stir and bring to a bubble on medium-high heat. Immediately reduce the heat to medium-low, and simmer for 15 to 20 minutes. Serve steaming.
This was sooo delish, we've been indulging every month since March, taking a trip down memory with our beloved Jasmine rice. Basmati is the usual aromatic go-to rice with this dish and both are really lovely, but we have a serious soft-spot for our Jasmine.
P.S. I'm still tempted to create this sauce from scratch. Let's see if I get there this summer... although it's feeling more like very late fall. I'm totally relating to the plight of this guy. 'Hope they'll give him a deserving break given our past three months. The diary notes of wild-children. :)
Have a fun weekend! ~xx
