I am not the greatest recipe pre-reader.  Today I was all set to make Grilled Chicken with Cucumber, Radish, and Cherry Tomato Relish (from the bounty of summer-y recipes in August’s Martha Stewart Living) and reread “grilled.”  Realistically, grilling was not happening.  How to quickly cook the boneless skinless to make it moist and yummy?  How To Cook Like Your Grandmother’s Pan Fried Chicken in Butter was a revelation: pound the chicken thin, lightly flour it, and pan fry it in butter.

The result was perfect.  Moist and chicken-y all the way through paired perfectly with the fresh summer-y flavors and crunch of the cucumber, radish, cherry tomato “relish” (Martha-Stewart-ese for a salad on top of your chicken).  If you crave a summer salad atop chicken, this is what you are looking for.

Recipe and notes after the jump.

Pan Fried Chicken in Butter

I cannot compete with How To Cook Like Your Grandmother’s Pan Fried Chicken in Butter explanation, so click through.  It has pictures!  My only change was to use leftover seasoned flour.  And whether the chicken is done when there is no more pink showing around the edge seems to depend on how consistent and thin you’ve pounded the chicken.  I’m not an expert yet so I had to check for done-ness directly.

Replaces the chicken in….

Grilled Chicken with Cucumber, Radish, and Cherry Tomato Relish

From Martha Stewart Living, recipe not on site yet

Serves 6

1/4 cup white wine vinegar
1/4 cup water
1 teaspoon sugar
2 garlic cloves, smashed
1 small jalapeño chile, stem, ribs, and seeds removed (optional), quartered
coarse salt and freshly ground pepper
1 English cucumber (12 ounces), peeled, seeded, and cut into 1/4-inch dice
5 radishes, very thinly sliced
8 ounces cherry tomatoes, halved, or quartered if large
1 small red onion, cut into 1/4-inch dice
6 boneless, skinless chicken breast halves (2 pounds)
vegetable oil, for grill
1 cup fresh mint, torn into 1/2-inch pieces, plus sprigs for garnish

1. Bring vinegar, water, sugar, garlic, jalapeño, and 3/4 teaspoon salt to a boil in a small saucepan.  Remove from heat, and let stand for 15 minutes.  Strain through a fine sieve; discard solids.  Let cool completely.
2. Combine cucumber, radishes, tomatoes, and onion in a medium bowl.  Pour in vinegar mixture, and toss to coat.
3. Preheat grill to medium-high. Season chicken breasts on both sides with salt and pepper.  Lightly oil the grill grate.  Working in batches, grill chicken until cooked through 6 to 7 minutes per side.  Transfer to a platter, and let stand for 10 minutes.  Stir mint into relish.  Season with salt and pepper, and drizzle with vinegar if desired.  Spoon relish on top of chicken, and garnish with mint sprigs.

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