Jackson Free Press

Because Feb. 14 is rapidly approaching, I was told that in writing this food piece I could "garnish with edible underwear or something," which I confess wasn't even the slightest bit tempting. So this is the Valentine's Day issue, but this isn't a Valentine's Day meal. Which is to say that you can certainly make it on Valentine's Day, and it will be delicious and romantic and all those other wonderful things, but it takes less than half an hour to make, it doesn't have a red theme, and it's just as good to eat by yourself on a Wednesday night as it is to eat with someone special on everyone's (least) favorite, high-pressure holiday.

In fact, I'm going to give you the recipe for three people. That's right: We're making this for you, your significant other and your lonely friend; you and your two lonely friends; you (the good chef) and your friends who happen to be in a couple but who can't cook or afford to go out. We will not be reduced to the stereotypes of lovey-dovey couple or solitary spinster/bachelor on this day. We will be a threesome. Wait. Sorry, that came out wrong.

My boyfriend/roommate Dave calls this "Margie's magic chicken" when he tells other people about it. Truth be told, you could put a clove of garlic and some lemon juice on a sneaker and serve it with a martini and Dave would be thrilled, but this chicken really is delicious, and I guess pretty magical in its simplicity.

Anyway, I'm sure you will find some of these instructions to be insultingly basic, but I'm just trying to spare you the experimental phase that makes your recipe not come out right until the second or third time you make it. Referring to "Tools You'll Need" and "Ingredients," start out with both saucepans on the stovetop with the heat off (for now). Put four tablespoons of butter and two tablespoons of olive oil in the big pan (Pan 1) and about half a tablespoon of butter in the medium pan (Pan 2).

If there's a lot of fat on the chicken breasts, I usually trim it off, but you can skip that step if you don't feel like doing it. Regardless, if you're using frozen chicken breasts (like the delicious free-range ones from Paul Anthony's Market, which has moved to a new location in Highland Village), make sure they're defrosted in advance. I usually use the packaged organic chicken breasts that Kroger carries. (And what do you know? They come three to a pack).

Now turn on the heat under Pan 1 only—put it at medium, and while the butter and oil melt together, mince or garlic-press the garlic and add one clove to Pan 1, leaving the other clove to the side. Dredge all three chicken breasts in flour so they are fully coated, and when the butter and oil start frothing, add the chicken.

Set a timer to let the first side cook for about five or six minutes on the same medium heat. Now turn on Pan 2 to medium-low heat and chop some yellow onion (you won't need much—just a tablespoon or two once it's chopped). When the butter is melted, add the onion and the reserved clove of garlic and let them sweat (i.e. just sit there getting warm, sweet and soft).

At six minutes, grab some tongs and flip your three chicken breasts. Now set your timer for four minutes for that side. Put the whole package of baby spinach in Pan 2 with the sweating onions and garlic (OK, sweating onions and garlic might not be the best Valentine's Day imagery, but it tastes really good—promise). The spinach will wilt and reduce in volume fairly quickly, so do some flipping with your other (non-salmonella-contaminated) tongs so it cooks evenly. When the spinach is wilted and dark green, divide it (in thirds) among your serving plates. Try to pick up some onion with each serving so that you don't have to dump it all on top.

When the chicken is done cooking, arrange each breast (now we're getting to the heart of the holiday) on its pile of spinach. If there's still more than two tablespoons of fat in your chicken pan, pour out anything in excess of (approximately) that amount, then return it to the heat. Add the juice of one lemon and a couple shakes of salt and pepper and let that heat up. Pour the sauce over the plates of chicken—the drippings may look a little burnt, but they are full of delicious flavor.

So enjoy, and Happy Valentine's Day. If you need me, Dave and I will probably be sitting on the couch eating pizza.

Tools You Need
2 pairs of tongs
Hand juicer
Garlic press
Large saucepan
Medium saucepan
Knives
Cutting board
Timer

Ingredients
4.5 Tbsp. butter
2 Tbsp. olive oil
2 cloves garlic
1 small yellow onion
3 chicken breasts
Flour
1 bag/package
baby spinach
1 lemon
Salt
Pepper

Tips
Get all the juice you can out of your lemon: Heat it in the microwave for five seconds, then roll it hard with your hand on the counter before juicing.

Always use unsalted butter in your cooking. Salt is added to make butter keep longer, but it can also prevent you from noticing that your butter has gone rancid—not quite worth the tradeoff.

Suggested Drinks
I thought it would be really clever to tie in a sweet lemon drink to complement the savory lemon flavor of the chicken. I was wrong: They taste disgusting together. So lemon drops, vodka lemonade and sidecars are all out. Give one of these tried and true favorites a shot. They won't alienate
the flavor of your dinner.

DAVE'S DRY 'N' DIRTY MARTINI
Gin (he's currently on a Beefeater kick)
Dry vermouth
Olive juice
Olives
Place 2 oz. of gin, a splash of vermouth and a bigger splash of olive juice in a cocktail mixer along with some ice. Shake shake shake, pour, garnish with olives and enjoy.

MARGARET'S SPECIAL: "IS THERE REALLY ALCOHOL IN THIS?"
Vodka
Ginger ale
Lime juice
Pour an ounce (or 2 or 3) of vodka over ice in a highball glass, fill almost to the top with ginger ale, add a splash of lime juice (fresh or bottled).

Kendall-Jackson or Guenoc Chardonnay
Walk to Kat's, pick up wine, return home, pour, drink.