I want to begin by thanking all those who have tagged me in many instances of blog exercises, MEME’d me to divulge just a little more about myself, for feting me with blog awards and accolades. You have all also given me the opportunity to the hone my cut/paste and link skills. I am forever indebted to you.
For the record, these little exercises do take time; I have to think of what I will and will not divulge of myself, make the blog entry somewhat entertaining and think of five or more victims to tag and prolong this counterproductive circus.
I will respectfully not jump through anymore hoops. I’m not hatin’ on these blog games but I do have a backlog of dishes I’d like to still share with you and the MEME/Tag thing is time consuming.
I would much rather share a food experience and spend this time exploring your blogs and commenting constructively, with encouragement and a bit of humour.
I’m now officially done with MEME’s and Tags…now on to Food Hags.
This dish comes courtesy of a food personality and I was quite impressed with how well the dish came together after following the directions rather closely.
This is a quick, elegant and an easy weeknight dish that’s sure to please all in attendance. The only substitute I made to this dish was to again use evaporated milk.
It’s a great, low-fat alternative to heavy cream however one should use is it along with a roux for it to thicken just like cream. Otherwise, you will still find the sauce to be a little thinner.
Now it’s time for a little fun, I’ll post the recipe but I’m going to have you all try and guess which food personality’s dish this is.
Take a guess in the comments section and I”ll give the answer in my next blog entry.
Feb. 27, 2008…this dish is adapted from Rachel Ray.
Chicken Breast With a Mushroom-Dijon Sauce
(for 4)
- 2 Tbsp. olive oil
- 4 boneless, skinless chicken breasts
- salt
- pepper
- sweet paprika
- 2 Tbsp. butter
- 1/2 lb. button mushrooms, sliced
- 3 shallots, sliced
- 6 sprigs fresh thyme, leaves removed from stems
- 2 Tbsp. flour
- 1/2 cup white wine
- 1 cup chicken stock
- 1 to 2 Tbsp. Dijon mustard (depending on your tastes)
- 1/3 cup evaporated milk
- Wash and pat-dry your chicken. Seasoning with salt, pepper and sweet paprika.
- Heat your olive oil in a large skillet over medium-high heat. When the oil is hot, cook the chicken breasts until brown on each side and cooked through. Reserve in a warm oven.
- Add the butter to the hot pan and melt. Add the mushrooms to the pan and brown, about 4-5 minutes.
- Add the shallots and thyme, and cook until tender, about 3-4 minutes. When all the vegetables are tender, sprinkle the flour over the mushrooms and shallots, cook about 1 minute.
- Stir in the white wine, chicken stock, Dijon mustard and heavy cream. Cook about 2 minutes, until thickened.
- Cut the chicken breasts into slices and serve chicken topped with the Dijon gravy and the rice and asparagus alongside.
Just a another wonderful dish from you. I love chicken with this sauce.I always added cream to it, never evaproted milk.
Well Peter this is a mystery. I am going to guess Christine Cushing because she is your favourite..but it sounds more Rachel Ray with the quick and easy :D
i agree about being memed – i haven’t even included a photo of myslef, let alone divulge my thoughts!
My guess would have to be Rachel Ray due to the speed of it. Looks really good!
I agree on the meme’s and tags, I have to say however that the intention I think, was to get traffic to everyone’s blogs. Not that you need it……
This recipe looks to me like a Gary Rhodes creation.
I am feelin’ you on the memes. As for the dish (which looks great by the way), I’m also going to have to guess Rachael Ray. But I’m not 100% sure as none of them amounts are “eyeball it” or “a palmfull” :)
thank you for making this without cream. as much as I like it.. in the right dish, it is really fattening and if you live with a silly man who won’t ingest anything “creamy” this is a great alternative!
I haven’t a clue Peter who the mystery food personality maybe. As for this dish
I really am taken to the flavours & ingredients in the sauce, never added evaporated milk before great use of this product! Chicken breast my family enjoy eating. I have bookmarked this recipe must try this one out looks fabulous.
I also agree about the memes and this dish looks like a Martha Stewart creation…
Hi Peter,
I’m with you on the Meme stuff. While it might be a fun activity to do once in a great while, it can really distract from the whole purpose of food blogging… writing about food!!
I’m not thinking Rachael Ray because I don’t think she’d use chicken “stock.” It might be a little too simple for Martha. My guess is Barefoot Contessa.
Not fair!!!! I don’t know about all your tv chefs! Anyway, I love the way you set the dish… great presentation and it looks delicioso Peter!!!
I’m tyred of memes too, but I shared some secrets with you, ugh?
There are only a few TV chefs that I will take the time to watch and I know your a few of your TV chefs are different from ours. So I have no clue! I will say it is not Ina, Giada or Tyler. But I will say it looks terrific! Evaporated milk, that is interesting!
I’m glad I’m not the only one who gets this anxiety with meme’s :). Although I don’t terribly mind devulging some info about me – I’m not so sure I’m that interesting to start with and how many times can one say the same thing?
Your dish is beautiful, looks yummy and looks like a Paula Deen type of dish although maybe not even butter for Paula lol.
Can I be the first to say I’m 100% sure it’s Rachael Ray because I saw her make it on her show yesterday. :) Looks so yummy.
Ha! Looks like the cat is out of the bag… Rachel Ray, huh? Looks like it’s a winner whoever came up with it!
Oh, and BTW, I always use evaporated milk instead of cream… a little trick I picked up in Greece. :-)
That chicken looks good!
This sounds like a great combination of flavours, and I love the use of evaporated milk instead of cream in the sauce (lo cal option).
Thanks to everyone for their kind comments on the dish. To those that guessed Rachel Ray, you’re correct.
I was a little under the weather yesterday and this dish seemed simple enough yet fancy enough to pick me up…a great weeknight dish.
My guess is Rachel Ray (thanks for telling me lol)
This is a wonderful looking dish. I love mushrooms!
Hahaha! Yes! I finally have some back up. People are talking about us over here for not wanting to play along any more: http://community.cookinglight.com/showthread.php?t=116169
You and I are such frightening, mean people.
Heather and Peter are the kids my mother always warned me about … ;-)
Peter — you made Rachael Ray look GOOD!
Great recipe! Never thought about the evaporate milk. I will give it a try. Bravo!
Heathz…I read the messageboard, lot of softees around here.
Allen, am I a quasi-internet bully now? lol
lilipoot, Thank you and welcome!
Haha, not a bully at all, just one of those rebellious types (caught smoking behind the gym or sipping booze under the bleachers) :-)
Peter, everything you make is a winner!!
This recipe is great! I know exactly which one this is, I use it all the time with orzo and I really go heavy on the thyme.