About the Recipe
In this episode, award winning actor Victor Garber talks about growing up with his local celebrity mom, his funny, depressed father’s amazing French toast, and his developing type 1 diabetes at 11. At 16, he leaves home & school to pursue a folk singing career, which leads to a hit record, and a subsequent stage, movie, and TV career, and his life-changing work with J.J. Abrams and Garber’s multiple award-nominated role on ‘Alias.’ Enjoy this fascinating conversation with this star of stage screen and TV.
Ingredients
INGREDIENTS
½ Cup all purpose flour
Kosher salt and fresh ground pepper
4 Boneless Chicken Breasts
¼ Cup Canola Oil
9 T Plugra butter, divided
1 T Fresh minced parsley
1 Lemon
Preparation
Preheat oven to 425 degrees
Combine flour, 2 teaspoons salt and 1 teaspoon pepper in a bowl. So that the breast size is uniform, remove the tenders on the underside of the breasts and save for later use. Heat the canola oil and 4 T butter together over medium heat in a cast iron skillet until melted and sizzling.
Dredge chicken in flour mixture and shake to remove excess. Place the chicken skin side down in the skillet and don’t turn for 11-12 minutes, then without disturbing the chicken, place the skillet in the oven for 9-10 minutes.
Return the skillet to the stove over medium heat and turn skin side up, adding the remaining butter to the pan and cook 3-4 minutes until the butter is brown and breasts are cooked (thermometer should read 140 degrees). Sprinkle on the parsley and lemon. Serve over small cooked pasta like orzo or rotelle, perhaps with crumbled feta cheese. Enjoy!Brought to you by Bonnie Hammer in Season 3, Episode 6 of "Cooking By Heart" with Chris Sarandon