Excerpted from The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show by Lynne Rossetto Kasper and Sally Swift (Clarkson Potter, 2008). Copyright 2008 by American Public Media.
Truth be told, chicken breast is often the most neutral of neutrals. It carries flavors with little contribution of its own. Some of us feel this is an opportunity, not a liability. This recipe addresses the flavor issue head-on: saute the breast fast, and let the pan juices do the heavy lifting. Boiling pan juices down with vinegar and garlic is an infallible flavoring technique. Gild the lily with almonds. Put here for safe keeping.