| THIS IS A READ-ONLY ARCHIVE FROM THE SORABJI.COM MESSAGE BOARDS (1995-2016). |
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| By Christopher on Friday, February 20, 1998 - 12:53 am: |
4 half chicken breasts flour 4 tbsp butter 2 tbsp oil 1 cup dijon mustard 1 medium onion, finely chopped 1/2 cup finely chopped mushrooms 2 tbsp chopped (FRESH) parsley salt and pepper to taste 1 cup heavy cream 1 tsp lemon juice dust the chicken breasts lightly with flour, and saute in the butter and oil, until nicely browned on all sides. Remove and cool a little bit, then spread liberally with mustard (You have a whole cup there. USE IT). Put in a shallow baking dish. cook the onion in the fat remaining from the chicken until golden, add the mushrooms and cook with the onions until soft. add the parsley, salt and pepper to taste - you won't need too much seasoning because of the mustard. Blend in the cream and let it heat through (Don't BOIL it! it only needs a minute or so). Pour this mixture over the chicken and bake in a 350 degree oven for 30-35 minutes, or until chicken is tender when you poke it with a fork. Taste to see if it needs any more salt and pepper, and then sprinkle it with lemon juice. Serve this with plain rice. This is the dish to make if your trying to impress someone, without busting your ass. They'll probably even want to have sex with you. It's that good! |
| By Markus on Friday, February 20, 1998 - 10:09 am: |
I've got both recipes printed out, and I'll be trying the meatballs this weekend. I'd post something in return, but unfortunately, I cook entirely by instinct and have no written recipes. Besides, I'm primarily a baker, and I'm only an adequate cook. |
| By Pete on Friday, February 20, 1998 - 10:58 am: |
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| By Markus on Friday, February 20, 1998 - 01:16 pm: |
Laziness is the mother of invention, whereas necessity is just a mother..... |
| By Pete on Friday, February 20, 1998 - 01:27 pm: |
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| By Christopher on Friday, February 20, 1998 - 03:30 pm: |
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| By Christopher on Friday, February 20, 1998 - 03:39 pm: |
The best cooks cook by instinct. I hope you like the meatballs, just make sure to have a BIG pot to cook it in. Low heat is important,as this is going to be on the stove for a while. I love that recipe, it reminds me of my childhood. My family is huge (8 kids), and my Dad had to learn to cook big. One of my fondest childhood memories is when we would go up to our vacation house in Spofford, New Hampshire for the summer. My dad had a frying pan made that is about 3 feet across, and he would make breakfast on an outdoor grill. 2 dozen eggs, bacon, sausage and blueberry pancakes (blueberries picked right off the bushes). If there is any way to post pictures in here, I would love to upload it. It's kind of surreal to see my Dad cooking on this thing. |
| By Christopher on Friday, February 20, 1998 - 03:39 pm: |
The best cooks cook by instinct. I hope you like the meatballs, just make sure to have a BIG pot to cook it in. Low heat is important,as this is going to be on the stove for a while. I love that recipe, it reminds me of my childhood. My family is huge (8 kids), and my Dad had to learn to cook big. One of my fondest childhood memories is when we would go up to our vacation house in Spofford, New Hampshire for the summer. My dad had a frying pan made that is about 3 feet across, and he would make breakfast on an outdoor grill. 2 dozen eggs, bacon, sausage and blueberry pancakes (blueberries picked right off the bushes). If there is any way to post pictures in here, I would love to upload it. It's kind of surreal to see my Dad cooking on this thing. |
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