Recipe for the Lazy Chef

by Laura Donnelly — September 24, 2007

Let's face it, in our harried, modern times there are more evenings when we don't have time to cook than evenings we do. For the lucky people who live in a city like New York, this is not a problem. As a matter of fact, most New Yorkers DON'T cook at all because their kitchens are too small. All they have to do is decide which fabulous and affordable restaurant they want to get a delivery from. "Chinese, honey?" "No, dear, we had that last night. How about Punjabi?"

And then there are those of us who HAVE to cook (live in a small town, have children, whatever) but STILL don't have the time! I have done some deep and detailed research and came to this conclusion: learn the shortcuts of bachelors, teenagers, and college students. Some learn their tricks out of laziness, some from necessity, and some from desperation. (I won't say which category fits with which!)

The first trick is to have a well-stocked pantry and freezer. If you've always got some good frozen raviolis (such as porcini, broccoli raab, or especially this time of year, pumpkin) and some good pasta sauce in a jar or frozen, then all you need is a salad and you're done.

Stay tuned this week for more shortcuts and tell us YOUR tricks for getting dinner on the table FAST.

Here is a lazy teenager recipe:

Lemony Chicken

Serves 2

2 boneless skinless chicken breasts
4 Tablespoons lemon juice
2 teaspoons vegetable oil
1 small white onion, chopped
2 small zucchini, sliced
1/2 cup chicken broth
2 Tablespoons tomato sauce
Salt and pepper to taste

1. Place chicken breasts in Ziploc bag with 2 Tablespoons of lemon juice. Seal so that no air is in bag and chicken is completely coated with juice. Refrigerate for 1 hour. Drain chicken and discard marinade before cooking.

2. Heat vegetable oil in frying pan over medium heat. Add onion and cook until tender. Add chicken breasts and cook until they turn white, about 5 minutes. Add zucchini and cook for 1 minute.

3. Add chicken broth, tomato sauce, remaining lemon juice and salt and pepper. Simmer gently, covered for about 15 to 20 minutes more.
Serve over jasmine rice.