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.

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© 2008, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.

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