Greetings and salutations!

Greetings and Salutations folks. Here's part two to the six week series entitled, "Buffet Style Hors D'oeuvres" and boy, do I have a treat for you this week (I know, I know...I say that every week...but have I lied yet? I think not.) This week I am walking you through a simple yet innovative way of preparing chicken. Get ready to be "wowed' and let's go shopping. 

They will think you spent all day slaving over a hot stove just like that chick who deliberately threw flour in her own face in the popular Rice Krispy Treats commercial, but in essence, you will spend an hour at best and that's also including prep time. So let's get started on the first dish in the 6 week series I'd like to call, "Buffet Style Hors D'oeuvres".
Buffet Style Hors D'oeuvres

To prepare this simple dish you will need the following Ingredients:

Chicken

2 large boneless, skinless chicken breast (will yield hors d'oeuvres for approximately 8-12 people)

To prep, 
  • slice length wise in 3 even stripes, then width wise to form several chicken cubes. 
  • add minced garlic (about 1 bulb), 1/2 cup EVOO (extra virgin olive oil), 1/2 cup lemon juice 
  • mix together well, cover, and refrigerate for at least 1 hour
You'll also need:
  • flour (for dredging) canola or vegetable oil (for pan frying) 
  • 1/2 bulb of minced garlic 
  • 1 Tblsp of butter (per 12-15 cubes of chicken) 
  • 1 bundle of fresh cilantro (chopped fine to use as needed) salt & pepper to taste white wine, lemon juice, and beer of your choice (I'm a Sam Adams man myself) tooth picks
Ok, so 1 hour has passed, dredge about 12 - 15 pieces in a bowl of flour. Heat the oil to over med high heat. Once it is good and hot, add the flour coated pieces knocking off the excess first (oil should almost cover the chicken pieces), fry on each side until lite golden brown then remove, place in a bowl lined with a napkin to absorb excess oil until all pieces are done.
In a skillet, coat the bottom with EVOO and add the minced garlic, saute over medium high heat until just before they begin to turn brown.
Add 1 Tblsp of butter and 12 - 15 pieces of chicken, toss chicken in melted butter and garlic, a few pinches of salt & pepper, add a quick 3 second pour of white wine, add a quick 2 second pour of lemon juice, then add a 3 second pour of beer and reduce by half. 
Add a sprinkle of fresh cilantro and remove from heat. Repeat, cooking 10 - 15 pieces at a time until all are done.
To serve, place on a large serving dish, stick a tooth pick in each piece, drizzle plate with remaining sauce. Now wasn't that simple?

Bon Appétit!!