MORNING EVERYONE
Well all of you in Victoria had quite the day yesterday.. Woke up to a ton of snow and not a snowplow in sight. ..What is up with that... We got snow here as well but not near as much as you , shoe was on the other foot for a change... I shoveled the driveway 3 times and was working on the 4 time when Grumpy arrived home early from work.. Was a great surprise and he had a Starbucks in hand what a wonderful man he is.. . I love Grumpy...
CHICKEN BREAST
WITH CREAM SAUCE
Ingredients
2 5-ounce boneless, skinless chicken breasts, trimmed and tenders removed
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1 tablespoon Olive oil
1 medium shallot, minced
1 cup thinly sliced shiitake mushroom caps
2 tablespoons dry vermouth, or dry white wine
1/4 cup reduced-sodium chicken broth
2 tablespoons heavy cream
2 tablespoons minced fresh chives, or scallion greens
2 5-ounce boneless, skinless chicken breasts, trimmed and tenders removed
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1 tablespoon Olive oil
1 medium shallot, minced
1 cup thinly sliced shiitake mushroom caps
2 tablespoons dry vermouth, or dry white wine
1/4 cup reduced-sodium chicken broth
2 tablespoons heavy cream
2 tablespoons minced fresh chives, or scallion greens
Preparation
Season chicken with pepper and salt on both sides.
Heat oil in a medium skillet over medium heat. Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165°F, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm.
Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds. Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in cream and chives (or scallions); return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.
Season chicken with pepper and salt on both sides.
Heat oil in a medium skillet over medium heat. Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165°F, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm.
Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds. Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in cream and chives (or scallions); return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.
(Now if you do not want to use the cream just put the chicken in the cooked broth as well as the scallions and heat for about 1 minute)
THRIFTY THURSDAY
Steel-wool soap pads are great for scouring, but they tend to rust. When using soap-filled scrubbing pads like S.O.S., wet the object to be scrubbed instead of the pad. The pad lasts longer and doesn’t rust as quickly. If you place S.O.S. pads in a zip enclosure bag or aluminum foil after use and store them in the freezer, they’ll last longer, too. Or you could use a quart plastic jar with a lid under the sink to store your S.O.S. pads. The jar keeps the moisture out. I also now cut the pads in half before I put them in the jar (sharpens my scissors, too). Most jobs you can get by with only half a scrubbing pad
Going to venture out today ,, just starting snowing a little bit but they are great at plowing our roads here so that never worrys me, it is the other people on the road that do... Having to drop off ribbons at the longhouse this morning , not sure if everyone will be there or not so I might have to make another trip in the afternoon. Want to say goodbye to Sarah and Kevin, we love you guys and talk to you soon..
Enjoy
Cheers
Granny
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