| Recipe: |
... but it looks like it! I saw a picture/recipe in a magazine and thought it looked utterly delicious. But when I read it, I wasn't sold - I had imagined different flavors (I'll take my butternut squash roasted with butter and salt, thank you). So I used the picture to inspire a recipe - it uses the cooking process of Chicken Saltimbocca, some flavors from Beef Stroganoff, and... tarragon (an herb I don't use nearly often enough). I'm writing down a rough outline of what I did. I didn't measure anything, but hopefully I can get close...
1 lb boneless, skinless chicken breast
flour (probably 1/3 -1/2 c total)
olive oil
salt & pepper
1 big onion, cut in half the tall way and slice thinly (less than 1/4")
1/2 - 3/4 lb mushrooms, sliced
1-2 t dried tarragon
3-4 T wine (to deglaze)
1/4 c cream
1/2-1 c milk
Cut chicken into 1/2" slices and pound so they're a bit thinner. I cut the bigger pieces in half or thirds (but that's so I could snag *one more bite* without a big commitment :-). Heat some olive oil in a large non-stick skillet. Put the flour on a plate. Salt and pepper the chicken and very lightly drag through the flour. Fry the chicken until lightly browned, turn and finish. Remove to a plate and cover to keep warm.
Add a bit more olive oil to the skillet and toss in the onions and mushrooms. Fry them fairly hot so they get some color. Add a little more olive oil if you need to. Sprinkle on the tarragon (start on the 1 t side... mine had been in the cabinet awhile and you may need a bit less than I did, especially if yours is fresher). When the onions and mushrooms are nicely browned, toss in another tablespoon or so of flour and stir briefly. Add wine, stir. Add cream, stir. Add maybe a half cup of milk and stir/heat. See how thick your mixture is - you want it thick, but not too thick. Add more milk until you're happy. Taste and adjust salt, pepper, and tarragon.
Pour sauce over chicken if you're serving it at the table. Or dump chicken back in pan and stir together if it's Tuesday night and you're fixing yourself a plate to enjoy in front of the TV. |