Chicken Cooking Fast and Easy
Published by Carolin on Tagged Chicken
What a wonderful mistake. Do I have you thinking? Well I thought I would tell you about my cooking experience from last night. I wanted to try out a new recipe I found the other day. It was suppose to be a real easy, fast cooking recipe. Ok for the most part it was. But I have to say thank god I tasted this recipe at a certain point or other wise I would have been one very upset cook. Now there was no fault in this recipe, it just wasn’t to my liking. I’ll tell you something it tasted like dirt to me. I was disappointed but relieved at the same time. See this recipe was a chicken recipe had a sauce over it. Now you cooked the chicken off first and then made the sauce. Then you plated the chicken and poured the sauce on top. Well the sauce was the part that tasted like dirt. Now again it was me, more than the ingredients. My mom made the recipe a few days before and she really liked it.
Why am I telling you all of this? So I can give you the best advice possible when cooking. Always taste your recipe while you are cooking it. Especially when it is in 2 parts or more. You may be like me and not like one part.
So the good part of this blog is that now I get to write a blog telling you of my new recipe. The recipe I made up out of desperation. This is a chicken recipe that has a wonderful, delicate cream sauce. But at the same time the sauce and the chicken took me about 20 minutes to make. My husband thought he was in heaven. Now the good thing is that you will probably have all the ingredients in your pantry and fridge.
Chicken Scallopine with Creamy White Wine Sauce
1-pound chicken breast cutlets
2 shallots
2 cloves garlic minced
½ cup white wine
1-½ cups chicken broth
½ cup heavy cream
¼ chopped fresh flat leaf parsley
Olive oil
Salt
Pepper
Cover the bottom of a large skillet with olive oil. Heat over medium-high heat. Season chicken with salt and pepper. Cook chicken until golden and cooked through, about 2-3 minutes per side. Remove chicken to a plate. Tent it with foil to keep warm.
Turn heat down to medium add the shallots and garlic. Cook for about 2 minutes until tender. Pour in white wine to deglaze the pan. Cook wine until almost evaporated. Add chicken broth. Simmer for about 10 minutes. Add the cream and parsley. . Salt and pepper to taste. Simmer for another minute. Pour sauce over chicken. Mmm mmm good.
Serve this with rice pilaf or pasta. Add a toss salad and you are very happy. Remember to pour yourself a glass of that wine you used as well.
COOKING TIP OF THE DAY
Instead of buying cutlets you can do what I do. I buy chicken breast and I just slice them in half so I have 2 really thin pieces. Just place the breast on a cutting board and press down with one hand and slide your knife through the breast. Voila nice thin pieces.
March 4th, 2008 at 11:31 pm
Sounds like an easy recipe. And the cooking tip was great. This is one I will use! Thanks
March 5th, 2008 at 2:50 pm
Great receipes - keep them coming. Thoroughly enjoying them!
March 6th, 2008 at 10:10 pm
good recipes - keep them coming.