Last night I cut up chicken breasts, seasoned them with pepper, garlic
granules (coarser than powder), a tiny amount of salt and quickly
browned them in olive oil, set aside. Then I sautéed some onion until
almost caramelized (set aside) and sautéed thickly sliced mushrooms
after that (set aside). I put a very thin slice of butter in the pan
and more OO, swooshed it around until the butter melted and added some
flour to make a roux. It got all light and bubbly compared to a roux
made with all butter. Then I added a glug of white wine and about 3/4
of a can of canned chicken stock. Added tarragon and thyme, stirred
until it was thickened and plopped everything back in the pan to
reheat. Served it on a bed of rice. If I had any flat noodles, I
would have used them.

Served with a simple red lettuce salad tossed with chopped roasted
garlic and my poor version of Italian dressing.

The meal was pronounced very good.




--
I love cooking with wine.
Sometimes I even put it in the food.

"sf" > wrote in message
...
>
> Last night I cut up chicken breasts,

Wtf does this "cut up" mean.... cut up HOW... disjointed a chicken, hacked
through the breast, skin and bone... or did you cut up skinless boneless
breasts, and if so HOW did you cut them up... sliced into cutlets, fingers,
diced, or simply roughly hacked into bits.

> seasoned them with pepper, garlic
> granules (coarser than powder), a tiny amount of salt and quickly
> browned them in olive oil, set aside.

sf wrote:
> Last night I cut up chicken breasts, seasoned them with pepper, garlic
> granules (coarser than powder), a tiny amount of salt and quickly
> browned them in olive oil, set aside. Then I sautéed some onion until
> almost caramelized (set aside) and sautéed thickly sliced mushrooms
> after that (set aside). I put a very thin slice of butter in the pan
> and more OO, swooshed it around until the butter melted and added some
> flour to make a roux. It got all light and bubbly compared to a roux
> made with all butter. Then I added a glug of white wine and about 3/4
> of a can of canned chicken stock. Added tarragon and thyme, stirred
> until it was thickened and plopped everything back in the pan to
> reheat. Served it on a bed of rice. If I had any flat noodles, I
> would have used them.
>
> Served with a simple red lettuce salad tossed with chopped roasted
> garlic and my poor version of Italian dressing.
>
> The meal was pronounced very good.


Sounds good. I cooked something similar a couple of weeks ago, but I
added 1/2 of a bell pepper, chopped, because I had used the other half
the night before. I also used rice flour to make the roux and it turned
out well.


We eat a lot of mushrooms, I wish we could grow them here at home.


Becca

"sf" > wrote in message
...
>
> Last night I cut up chicken breasts, seasoned them with pepper, garlic
> granules (coarser than powder), a tiny amount of salt and quickly
> browned them in olive oil, set aside. Then I sautéed some onion until
> almost caramelized (set aside) and sautéed thickly sliced mushrooms
> after that (set aside). I put a very thin slice of butter in the pan
> and more OO, swooshed it around until the butter melted and added some
> flour to make a roux. It got all light and bubbly compared to a roux
> made with all butter. Then I added a glug of white wine and about 3/4
> of a can of canned chicken stock. Added tarragon and thyme, stirred
> until it was thickened and plopped everything back in the pan to
> reheat. Served it on a bed of rice. If I had any flat noodles, I
> would have used them.
>
> Served with a simple red lettuce salad tossed with chopped roasted
> garlic and my poor version of Italian dressing.
>
> The meal was pronounced very good.

Must all be afflicted with TIAD, because you never actually cooked the
chicken... all you did was brown it... and reheat... so must've been raw in
the middle.