I want to begin by thanking all those who have tagged me in many instances of blog exercises, MEME’d me to divulge just a little more about myself, for feting me with blog awards and accolades. You have all also given me the opportunity to the hone my cut/paste and link skills. I am forever indebted to you.
For the record, these little exercises do take time; I have to think of what I will and will not divulge of myself, make the blog entry somewhat entertaining and think of five or more victims to tag and prolong this counterproductive circus.
I will respectfully not jump through anymore hoops. I’m not hatin’ on these blog games but I do have a backlog of dishes I’d like to still share with you and the MEME/Tag thing is time consuming.
I would much rather share a food experience and spend this time exploring your blogs and commenting constructively, with encouragement and a bit of humour.
I’m now officially done with MEME’s and Tags…now on to Food Hags.
This dish comes courtesy of a food personality and I was quite impressed with how well the dish came together after following the directions rather closely.
This is a quick, elegant and an easy weeknight dish that’s sure to please all in attendance. The only substitute I made to this dish was to again use evaporated milk.
It’s a great, low-fat alternative to heavy cream however one should use is it along with a roux for it to thicken just like cream. Otherwise, you will still find the sauce to be a little thinner.
Now it’s time for a little fun, I’ll post the recipe but I’m going to have you all try and guess which food personality’s dish this is.
Take a guess in the comments section and I”ll give the answer in my next blog entry.
Feb. 27, 2008…this dish is adapted from Rachel Ray.
- 2 Tbsp. olive oil
- 4 boneless, skinless chicken breasts
- sweet paprika
- 2 Tbsp. butter
- 1/2 lb. button mushrooms, sliced
- 3 shallots, sliced
- 6 sprigs fresh thyme, leaves removed from stems
- 2 Tbsp. flour
- 1/2 cup white wine
- 1 cup chicken stock
- 1 to 2 Tbsp. Dijon mustard (depending on your tastes)
- 1/3 cup evaporated milk
- Wash and pat-dry your chicken. Seasoning with salt, pepper and sweet paprika.
- Heat your olive oil in a large skillet over medium-high heat. When the oil is hot, cook the chicken breasts until brown on each side and cooked through. Reserve in a warm oven.
- Add the butter to the hot pan and melt. Add the mushrooms to the pan and brown, about 4-5 minutes.
- Add the shallots and thyme, and cook until tender, about 3-4 minutes. When all the vegetables are tender, sprinkle the flour over the mushrooms and shallots, cook about 1 minute.
- Stir in the white wine, chicken stock, Dijon mustard and heavy cream. Cook about 2 minutes, until thickened.
- Cut the chicken breasts into slices and serve chicken topped with the Dijon gravy and the rice and asparagus alongside.
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