Blackened Chicken Sandwich

                           

                                                Prep time: 15 minutes

                                                Cook time: 10 minutes                                                 

                                                Serves: 2 to 4

            This recipe produces clouds of smoke. The first time I tried to make blackened chicken was after installing a powerful exhaust fan over a high-BTU gas range. I was wondering, “Just how good is this new fan?” Fortunately, it worked beautifully, but if you are not cooking outdoors, you must have a large, powerful fan.

            The history of ‘blackened’ food began as an off-shoot of Cajun cuisine developed in the 1980s by Chef Paul Prudhomme. You can make your own spice mix, but I use Prudhomme’s blackening seasoning mixes in this recipe. On the back of each container of Magic seasoning, the basic ingredients are spelled out. My version utilizes thin filets of chicken breast.

MUSIC: LYLE LOVETT AND HIS BIG BAND, the whole album, accompanies well.  For higher energy, John Coltrane’s   Blue Train; for higher energy still (not for the weak of heart), try Miles Davis’s Fast Track, off the WE WANT MILES album.

HERE’S ALL YOU NEED:

1. Chicken breasts, two, skinned, deboned
2. Unsalted butter, 2 or 3 Tablespoons, melted
3. Blackening spices, either Prudhomme’s blackened redfish magic spice mix, OR make your own by grinding together: 

·        paprika 1 Tablespoon

·        oregano 1 teaspoon

·        thyme 1 teaspoon

·        ground black pepper ½ teaspoon

·        ground white pepper ½ teaspoon

·        cayenne pepper ¼ teaspoon

·        garlic powder ½ teaspoon

·        onion powder ½ teaspoon

·        salt ½ teaspoon.

4. Cast iron skillet, or other non-coated pan

HERE’S WHAT TO DO:

• Heat the cast iron skillet on high heat until very, very hot. Cooking outside is best if you can get a fire or grill hot enough.
• Slice breasts horizontally into thin scaloppini filets. Use a long sharp knife, cut sideways with the palm of your hand resting on top of the breast. Usually three thin pieces per breast. Pound thinner if you wish.
• Coat both sides of chicken pieces with the melted butter
• Coat generously with spice mix, both sides. Easiest to hold the buttered breast in the palm of your hand and sprinkle liberally both sides.
• Place in heated pan and cook, turning once, to produce a crispy brown crust on both sides. Usually takes no more than about one minute on each side.

CADENZA: Serve in a sandwich (like a BLT), with mayonnaise, lettuce, and tomato on toasted country white bread or a Kaiser roll or hamburger bun. Great with a chilled artichoke on the side with lemon-mayo dipping sauce.

Alternative: serve as main dinner dish with black bean soup, cornbread, or green vegetable.

WINE: A big California Cabernet Sauvignon or French Bordeaux is probably best. Or try a crisp, dry white wine such as Sauvignon Blanc or Chablis.