From Now You're Cooking, by Elaine Corn.
BEST COOKWARE - 12 inch sauté pan (skillet)
BEST EQUIPMENT - Cutting board and chef's knife
HANDIEST TOOL - Tongs
This dish is simple and plain. If you've bought very fresh breasts, the flavor will be pronounced. You have to watch the pan, but you don't have to babysit it. When the chicken is going along nicely, you can microwave a side dish of sliced carrots, asparagus, green beans, or peas. If you want rice or potatoes, make them first and keep covered in a 150 degree oven.
DO THIS FIRST:
1. Wash the chicken breasts. Pat them dry with a paper towel and put them on a plate.
2. Sprinkle the breasts with salt and pepper and have the plate convenient to the stove.
3. Chop the parsley and leave it on the cutting board.
4. Get out a large, good-looking serving platter. This is your last chance to wipe up any mess before you cook and eat.
DO THIS SECOND:
1. Put the olive oil and butter in a skillet. Turn the heat to high.
2. When the butter foams, put the chicken in the pan with your hands, skin side down.
3. Let the pan heat up again until the chicken crackles. Now, reduce the heat to medium (or medium-high), so the chicken continues to crackle but doesn't burn or stick.
4. During the sautéeing, shake the pan now and then to make sure the chicken is loose, but don't move the pieces or pick them up any more than necessary.
5. After 5 or 6 minutes, when the underside is golden brown, flip the breasts over, using tongs. Keep sautéing over even heat for 5 to 6 minutes more. Pay attention!
WRAPPING IT UP:
1. Take the chicken from the pan with tongs ( or a spatula) and put it on the good-looking platter.
2. Garnish with lots of parsley and serve with the pan juices poured on top.
Yotam Ottolenghi and Sami Tamimi, authors of Ottolenghi: The Cookbook, grew up in Jerusalem just miles apart, but politically worlds away.