the forecast
soundtrack: Omatsuri – Akino Arai
1- Sporadic internet activity due to cleaning off the desk, dresser, “bedside table”, and mattress due to iminent moving
2- 6 more days
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My improvisation on the recipe for lemon-thyme chicken I yoinked out of Redbook (shut up haha) actually worked! Well, it worked on Paul at least …
Recipe:
INGREDIENTS:
- 1/4 cup all purpose flour
- 1 tsp salt
- 1/4 sp freshly ground pepper
- 4 chicken breasts
- 1tbsp each olive oil and unsalted butter
- 1/2 cup heavy cream
- 2 shallots minced
- 2 tsp grated lemon zest
- 1tbsp minced fresh thyme
- 2 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
INSTRUCTIONS:
1. Dredge chicken in a mix of the flour, salt, and pepper. Coat both sides.
2. Heat 1 tbsp olive oil and unsalted butter per chicken piece, melt.
3. Saute chicken 6-7 mins, turning once.
4. remove chicken and deglaze skillet with heavy cream – increase heat to medium high
5. add shallots, lemon zest, and thyme – stir for 2 mins/until cream thickens
6. stir in lemon juice, mustard, and salt
7. spoon mix over chicken
IMPROVISATION/notes:
- I actually made it last night with 2 chicken thighs instead of 4 chicken breasts. It just makes for harder saute because the thighs have little nooks that fill with flour mix and are somewhat difficult to reach when cooking. So in actuality, I didn’t change any of the amounts, however, except for amount of ingredients placed in the mix.
- defrost chicken first and then cook for approximately 5 minutes in microwave before dredging
- replace butter with an extra tbsp of olive oil.
- use 2 stalks of green onion instead of shallots
- replace mustard with extra half cup of heavy cream
- no “lemon zest” was used
- amount of thyme used was about 1 1/2 tbsp
END RESULT:
- The onions and lemon mixed to make a REALLY interesting flavour and calories were cut! Hooray!
- served with yellow rice w. mixed veggies (both out of packages so nothing of note there, really haha) and herbs, but now that I look back, I think it might be very yummy with something involving asparagus too. Drink of choice was red wine for the night, but I have no idea how ‘elegant’ that is.
July 23 2006 07:19 pm | food and Uncategorized