SuprEmes of Chicken with Paprika

° Serves 4

A supreme of chicken is simply a boneless, skinless chicken breast. Available at any supermarket, these are virtually fat-free and cook in a few minutes. The trick is to avoid overcooking them. The best way I’ve found to do this is to sauté the breasts until they are about three-quarters done, then set them aside to finish cooking in their residual heat. The result is very tender meat.

You can use these in a salad, like the Chicken and Spinach Salad (opposite), or serve them with White Bean Puree, sautéed potatoes, peas, or almost any vegetable dish in this book.

• 4 tablespoons (½ stick) unsalted butter
• 4 skinless, boneless chicken breasts (about 6 ounces each)
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 tablespoon lime juice

Melt the butter in a large skillet. Sprinkle the chicken breasts with the paprika, salt, and pepper, place them in the foaming butter, and cook for approximately 2½ minutes on each side. Then remove from the heat, cover the pan, and set aside for 8 to 10 minutes to let the chicken finish cooking.

Arrange the chicken breasts, whole or sliced, on individual plates. Add the lime juice to the drippings in the pan, bring the mixture to a boil, and pour over the chicken. Serve immediately.

Skinless, boneless chicken breasts make a quick and nutritious meal.

Chicken and Spinach Salad

• Serves 4

• 4 cups baby spinach, usually pre-washed
• ¼ cup Mustard Vinaigrette
• Supremes of Chicken with Paprika (opposite), cooled to room temperature in the covered pan

Toss the spinach with the vinaigrette in a large bowl and divide it among four plates. Slice the chicken breasts, arrange them in the center of the salads, and sprinkle with the cooking juices. Serve immediately.