F@@D luverly food
Couple of my friends are nice enough to share recipes here. I thought I'd pass on this experement. It's also being posted on Zaar, (That's www.recipezaar.com)(Thank Juliesong for turning me on to it.)
Cherry-bomb Chicken With Saute'd Brussel Sprouts on the Side.
This all started with a sale on some beautiful ripe Cherry Tomatoes. There was also some fresh baby Brussel Sprouts, both of which I love. I did a recipe search and didn't find anything that grabbed me so the experiments began.
Time to Make: 10 minutes preparation; 15 minutes cooking
Yield: 2 servings
Ingredients:
First the Chicken.
2 Boneless Skinless Chicken breasts, enough for 2 portions.
12 or so ripe Cherry Tomatoes quartered.
2 TBS good Olive Oil.
1 TBS equivilent thin sliced Yaller Onions chopped.
1 tsp Tarragon.
1/2 tsp Sugar.
Salt and Pepper to taste.
1/4 Cup not too dry, White Wine.
Side of Brussel Sprouts.
If you just HATE Brussel Sprouts, skip this part.
10-12 Trimmed, Halfed, Parboiled, or Steamed, Brussel Sprouts.
2 TBS Butter, yes BUTTER, it's important.
1 clove thin sliced or rough chopped Garlic.
Steps:
1. First the Chicken.
2. Saute the Chicken breasts lightly io get a bit of color.
3. Remove the breasts to a plate.
4. Add the Cherry Tomatoes, Onion, tossing to sear lightly.
5. Add the Tarragon and the Wine, Salt, Pepper.
6. Return the Chicken and lower the heat to medium low.
7. Cover lightly, you want this to steam then nearly evaporate.
8. NOW for the optional Sprouts
9. In a Saute pan foam the butter almost to brown butter.
10. Add the Garlic.
11. Add the Brussel Sprouts.
12. Toss occasionally to coat everything with the Garlic Butter.
13. By the time the Chicken is done to the touch, the Brussel Sprouts should be done.
14. When I say Done to the touch.
15. Ball your hand into a loose fist, press where the Thumb and palm join.
16. Press the thickest part of the chicken/meat with that finger.
17. If it feels the same, that's a good test for cooked through.
I do so like cookin.
T.
Cherry-bomb Chicken With Saute'd Brussel Sprouts on the Side.
This all started with a sale on some beautiful ripe Cherry Tomatoes. There was also some fresh baby Brussel Sprouts, both of which I love. I did a recipe search and didn't find anything that grabbed me so the experiments began.
Time to Make: 10 minutes preparation; 15 minutes cooking
Yield: 2 servings
Ingredients:
First the Chicken.
2 Boneless Skinless Chicken breasts, enough for 2 portions.
12 or so ripe Cherry Tomatoes quartered.
2 TBS good Olive Oil.
1 TBS equivilent thin sliced Yaller Onions chopped.
1 tsp Tarragon.
1/2 tsp Sugar.
Salt and Pepper to taste.
1/4 Cup not too dry, White Wine.
Side of Brussel Sprouts.
If you just HATE Brussel Sprouts, skip this part.
10-12 Trimmed, Halfed, Parboiled, or Steamed, Brussel Sprouts.
2 TBS Butter, yes BUTTER, it's important.
1 clove thin sliced or rough chopped Garlic.
Steps:
1. First the Chicken.
2. Saute the Chicken breasts lightly io get a bit of color.
3. Remove the breasts to a plate.
4. Add the Cherry Tomatoes, Onion, tossing to sear lightly.
5. Add the Tarragon and the Wine, Salt, Pepper.
6. Return the Chicken and lower the heat to medium low.
7. Cover lightly, you want this to steam then nearly evaporate.
8. NOW for the optional Sprouts
9. In a Saute pan foam the butter almost to brown butter.
10. Add the Garlic.
11. Add the Brussel Sprouts.
12. Toss occasionally to coat everything with the Garlic Butter.
13. By the time the Chicken is done to the touch, the Brussel Sprouts should be done.
14. When I say Done to the touch.
15. Ball your hand into a loose fist, press where the Thumb and palm join.
16. Press the thickest part of the chicken/meat with that finger.
17. If it feels the same, that's a good test for cooked through.
I do so like cookin.
T.