MEME’s, Tags and Food Hags


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.

Chicken Breast With a Mushroom-Dijon Sauce
(for 4)

  • 2 Tbsp. olive oil
  • 4 boneless, skinless chicken breasts
  • salt
  • pepper
  • 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
  1. Wash and pat-dry your chicken. Seasoning with salt, pepper and sweet paprika.
  2. 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.
  3. Add the butter to the hot pan and melt. Add the mushrooms to the pan and brown, about 4-5 minutes.
  4. 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.
  5. Stir in the white wine, chicken stock, Dijon mustard and heavy cream. Cook about 2 minutes, until thickened.
  6. Cut the chicken breasts into slices and serve chicken topped with the Dijon gravy and the rice and asparagus alongside.

© 2008,
Peter Minakis

. All rights reserved.

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27 Comments for “MEME’s, Tags and Food Hags”

Happy cook

says:

Just a another wonderful dish from you. I love chicken with this sauce.I always added cream to it, never evaproted milk.

Bellini Valli

says:

Well Peter this is a mystery. I am going to guess Christine Cushing because she is your favourite..but it sounds more Rachel Ray with the quick and easy :D

MARIA V

says:

i agree about being memed – i haven’t even included a photo of myslef, let alone divulge my thoughts!

Nina's Kitchen (Nina Timm)

says:

I agree on the meme’s and tags, I have to say however that the intention I think, was to get traffic to everyone’s blogs. Not that you need it……

This recipe looks to me like a Gary Rhodes creation.

Elly

says:

I am feelin’ you on the memes. As for the dish (which looks great by the way), I’m also going to have to guess Rachael Ray. But I’m not 100% sure as none of them amounts are “eyeball it” or “a palmfull” :)

Meghan

says:

thank you for making this without cream. as much as I like it.. in the right dish, it is really fattening and if you live with a silly man who won’t ingest anything “creamy” this is a great alternative!

Rosie

says:

I haven’t a clue Peter who the mystery food personality maybe. As for this dish

I really am taken to the flavours & ingredients in the sauce, never added evaporated milk before great use of this product! Chicken breast my family enjoy eating. I have bookmarked this recipe must try this one out looks fabulous.

RecipeGirl

says:

Hi Peter,
I’m with you on the Meme stuff. While it might be a fun activity to do once in a great while, it can really distract from the whole purpose of food blogging… writing about food!!

I’m not thinking Rachael Ray because I don’t think she’d use chicken “stock.” It might be a little too simple for Martha. My guess is Barefoot Contessa.

Núria

says:

Not fair!!!! I don’t know about all your tv chefs! Anyway, I love the way you set the dish… great presentation and it looks delicioso Peter!!!

I’m tyred of memes too, but I shared some secrets with you, ugh?

winedeb

says:

There are only a few TV chefs that I will take the time to watch and I know your a few of your TV chefs are different from ours. So I have no clue! I will say it is not Ina, Giada or Tyler. But I will say it looks terrific! Evaporated milk, that is interesting!

giz

says:

I’m glad I’m not the only one who gets this anxiety with meme’s :). Although I don’t terribly mind devulging some info about me – I’m not so sure I’m that interesting to start with and how many times can one say the same thing?

Your dish is beautiful, looks yummy and looks like a Paula Deen type of dish although maybe not even butter for Paula lol.

VanderbiltWife

says:

Can I be the first to say I’m 100% sure it’s Rachael Ray because I saw her make it on her show yesterday. :) Looks so yummy.

Sam Sotiropoulos

says:

Ha! Looks like the cat is out of the bag… Rachel Ray, huh? Looks like it’s a winner whoever came up with it!

Sam Sotiropoulos

says:

Oh, and BTW, I always use evaporated milk instead of cream… a little trick I picked up in Greece. :-)

Cakelaw

says:

This sounds like a great combination of flavours, and I love the use of evaporated milk instead of cream in the sauce (lo cal option).

Peter M

says:

Thanks to everyone for their kind comments on the dish. To those that guessed Rachel Ray, you’re correct.

I was a little under the weather yesterday and this dish seemed simple enough yet fancy enough to pick me up…a great weeknight dish.

Pixie

says:

My guess is Rachel Ray (thanks for telling me lol)

This is a wonderful looking dish. I love mushrooms!

Allen

says:

Heather and Peter are the kids my mother always warned me about … ;-)

Peter — you made Rachael Ray look GOOD!

Peter M

says:

Heathz…I read the messageboard, lot of softees around here.

Allen, am I a quasi-internet bully now? lol

lilipoot, Thank you and welcome!

Allen

says:

Haha, not a bully at all, just one of those rebellious types (caught smoking behind the gym or sipping booze under the bleachers) :-)

Johnna Knows Good Food

says:

This recipe is great! I know exactly which one this is, I use it all the time with orzo and I really go heavy on the thyme.