Yep, eating and writing about food always tantalizes my taste buds. I can't seem to help myself.
This dish, or sauce I made up as I went along, so I don't have a link for you to follow, but there will be a recipe of sorts. Since I discovered this method of making a cream? sauce I have used it more than a few times, in a few different dishes. Last night it was chicken and it went something like this.
It was a night I didn't want to cook but we were hungry. Standing in the kitchen, dumbfounded without a single idea, a container of sun dried tomatoes caught my eye and dinner was on.
Chicken In Cream Sauce
1 boneless, skinless, chicken breast, cut into tender size pieces
A large deep skillet
2 or 3 TBS cooking oil
Heat the oil in the skillet and season chicken pieces to taste with salt, pepper, onion and garlic powder.
Once oil is heated add the chicken to the pan cook till cooked through and they are seared nicely on all sides.
While chicken is cooking slice and dice 1/2 cup ish onion and sun dried tomatoes, 1/4 cup bell pepper.
Remember to stir the chicken every once in a while, seared not blackened is what we are looking for.
As the chicken is beginning to brown add in the onion and bell pepper, stirring often until the onion is tender.
Remove the chicken and vegetables from the pan and set aside keeping them warm. Carefully add 1/2 a cup Marsala wine scrapping up all the pan drippings as you go. Let the wine cook down about 1/2 way. 10 minutes give or take depending on your heat and pan.
While the wine is simmering whisk( now I really guessed here) 1 1/2 TBS cornstarch into 2 cups evaporated milk. Add the milk mixture slowly, whisking continuously as you pour. Bring to a boil and lower the heat, add more milk as needed if needed.
Return the chicken and vegetables to the pan along with the sun dried tomatoes and a green vegetable if you want, I added green beans, but spinach or zucchini would be really good too. Mix everything together lower the heat to low cover the pan and let simmer until your greens are ready about 10 minutes or so.
Serve it over rice or noddles and enjoy!
I do enjoy a one pan dish when it comes time to clean up, it makes things so much easier. I didn't even realize I had made a one pan dish until I was cleaning up and there were no mixing bowls only a few spoons and just one pan. Kitchen duty was a snap and I was watching my favorite TV in no time.
The flavor of this sauce is simple and unassuming, it lends itself easily to many different dishes and can be adjusted a dozen different ways to fit into so many recipes. Not to mention the ingredients are normally those we always have on hand.
After you've made the sauce once, it will be easy for you to make it your own. Sub out broth for the wine, or another flavor alcohol to get a less sweet flavor, and so on. It is absolutely versatile and easy to create delicious dishes with.
I will say necessity is absolutely the mother of invention.
I found out about evaporated milk being a good substitute for heavy cream, all because I started a recipe I found on line without reading it all the way through and checking my pantry before hand. That is always my biggest mistake. I'm in the middle of it and I can't go to the store and heavy cream is not in my refrigerator. No milk, no whip cream, and nothing in the freezer either, all I had in the line of milk was a can of condensed and a can of evaporated milk. I did a quick search and found out while evaporated milk won't whip it will work well as a replacement for heavy cream in cooking. Who knew?
I am amazed at how helpful that bit of information is and how many times it has already come in handy.
Happy Cooking, See you all next time.
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