I am becoming quite the experimental cook! Last night I made another tasty chicken dish. Where did I step out from? I am confident in creating, in viewing a recipe and contouring it to taste and of course whatever is hanging out in the fridge.
Here are the steps I took:
Sauteed red onions with a few cloves of garlic in a generous dousing of olive oil over medium heat. Laying the sea salted chicken breasts on top for a few minutes each side. A few ounces of white wine poured into the pan and simmered on low for about 15-20 minutes. About five minutes left of cooking time I added a mix of Dijon mustard mixed with sour cream. This thickened the sauce a bit and created a more flavorful bite to the chicken.
Each day should bring about a learning lesson, right? That night I learned that if you cook in a sauce, serve the sauce on the plate as well. Some of you right now are mumbling, "Of course, jeez." But I am sure there are a couple of you saying, "What a great idea!" And here I pass my learning experience on to you.
For reasons unknown to me, I did not take any photos of this creation. I guess that means I have to make it again soon to take a photo to post on this entry. Twist my arm.
What next will I try? If you have any ideas for me, please share.
Happy eating!
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