The origins of the Peruvian-style chicken recipe are unknown. I saw it somewhere and I emailed the recipe to myself. Honestly, I thumb through so many cooking magazines and online blogs that I lose track of them all. As with most recipes I come across, I did alter it significantly. I can safely say that it is my recipe and I used another simply for inspiration.
Ingredients
2 tsp of paprika. I used a combination of bittersweet and spicy Spanish paprika. The paprika I have is very, very strong, hence why I only used 1 teaspoon, instead of the 1 tablespoon the recipe originally called for. If you don’t have either of these, any paprika can be used; however, use the full tablespoon. Most generic paprikas bought at supermarkets are subtle in flavor.
1 tbsp ground cumin. I ran out of cumin halfway through making this dish, otherwise I would have doubled it. That is just my preference because I simply love the taste and smell of cumin.
2 tsp of sea salt
3 tsp of black peppercorns. I used my lava-rock mortar to crush the peppercorns. You can also use ground pepper, but I highly recommend grinding it yourself in a pepper mill. I haven’t bought ground pepper in years; it doesn’t compare to the taste of fresh stuff!
8 cloves garlic. I smashed these in a mortar with the 2 tsp of sea salt until they turned into a paste. If you don’t own such a thing, you can mince the garlic.
4 tbsp sherry or white wine vinegar. The original recipe called for white wine vinegar, but upon Scott’s request to get rid of the last bit of sherry we had, I used that instead.
2 large Vidalia or sweet onions, peeled and thickly sliced
2 bell peppers, I used yellow and orange, seeded and cut into strips
1 lemon, cut into thin slices
5 boneless chicken thighs. This was enough to feed three people and I still have two left over. The original recipe called for a whole chicken, cut into 10 pieces (cut the breasts in half). If you decided to use a whole chicken, trim some of the fat. The cooking time will remain the same.
White cooking wine. I am very particular about the cooking wine I use. A great chef once said, if you can't drink it, don’t cook with it; however, my mom always used Goya Dry Cooking Wine and it has never disappointed me. If mom used it, it’s got to be good. You’ll need a drizzle or two. See below.
Cooking Instructions
Preheat the oven to 425 degrees. Mix the first six ingredients to make a paste. Combine the onions and peppers in a large mixing bowl and toss with enough paste to cover all of the vegetables. Set aside. Place the boneless thighs in a baking dish making sure not to overlap them. Rub both sides of the thighs with the seasoning paste. Cover the chicken with the lemon slices. If you have any remaining lemon, simply squeeze the juice over the chicken. Place the vegetables on top of the chicken, add a drizzle or two of the cooking wine and cover with aluminum foil. Bake for 30 minutes, remove the foil and bake for an additional 15 minutes. Remove from the oven and let stand for 5 minutes or until it is cool enough to eat. I served the chicken with white rice. Make sure to pour some of the pan drippings over your rice. Yum!
If you decide to make this meal, please give me your feedback.
Buen Provecho!
Monday, August 16, 2010
Monday, August 9, 2010
The Bloomy Rind, Hingham, MA
Oh, the sandwich! Layers of goodness stuffed in between two layers of even better goodness! It is not often that I eat a sandwich that I want to share with the world; but after eating one of Bloomy Rind’s hand-held creations, I want to shout it from the mountaintops! A more gourmet take on the BLT, the BLB is by far the best sandwich these taste buds have tasted. Pressed in between two slices of dark rye, oozing brie mixes with peach butter, lettuce and smoked bacon. The cheese is creamy; the bacon salty; the peach butter, sweet; the lettuce, crisp and fresh. I accompanied my sandwich with what else but fresh figs stuffed with a sharp, creamy, drool-producing stilton cheese and wrapped in prosciutto. What did you think I was going to accompany the best sandwich in the world with a bag of chips? Pffft…..you know me better than that!
The Bloomy Rind is located in downtown Hingham. It is a quaint shop that sells cheese, cured meats, and an assortment of salads and side dishes. I was greeted with a smile and a firm handshake from the shop’s owner, Mary. You can say that I was at the right place at the right time when she gave me a sample of a very creamy and very delicious blue cheese. Needless to say, after the work day is over, I will be picking up an order of this amazing blue along with some prosciutto, a crusty baguette, and perhaps a couple of those figs…talk about bringing home the bacon.
Buen Provecho!
The Bloomy Rind is located in downtown Hingham. It is a quaint shop that sells cheese, cured meats, and an assortment of salads and side dishes. I was greeted with a smile and a firm handshake from the shop’s owner, Mary. You can say that I was at the right place at the right time when she gave me a sample of a very creamy and very delicious blue cheese. Needless to say, after the work day is over, I will be picking up an order of this amazing blue along with some prosciutto, a crusty baguette, and perhaps a couple of those figs…talk about bringing home the bacon.
Buen Provecho!
Thursday, May 20, 2010
Paul’s Pasta Shop, Groton, CT
Scott always bragged about this little hidden jewel in his hometown called Paul’s Pasta Shop. I was intrigued that he spoke so highly of it given that he doesn’t crave pasta on the regular. This past Sunday, he surprised me by taking me to Paul’s for lunch. When you walk into Paul’s the first thing you see is a pasta machine that is older than time itself. There was also a man standing over said machine feeding it sheets of fresh pasta. Nothing beats fresh pasta. I repeat, nothing beats fresh pasta!
I decided to sit in their back deck alongside the River Thames, enjoying the scenic landscape of Southeastern Connecticut. It was a warm day and that can only mean one thing, I had to drink white wine! I ordered a glass of white from Stonington Vineyards, a vineyard just up the road from Groton. The menu didn’t specify what kind of white it was nor did I ask. The wine was slightly sweet, and although I prefer crisp wines, this one was absolutely delicious.
Appetizers
Scott ordered a cold pasta salad: shells tossed with cucumber, tomato and a light Italian dressing. Given that their pasta is homemade, I don’t see any reason why their dressing shouldn’t be, so I assumed that it was made in house. The dressing was slightly tangy, indicating vinegar’s presence, and heavy on the oregano and basil. This dish was the star of the meal.
We shared the baked shrimp, six medium sized shrimp cooked in a sage butter sauce. The sage wasn’t as prominent as I would have liked, however the butter sauce was delicious. It was twice even more delicious when I soaked it up with some crusty bread.
Entrées
One thing I liked very much about this restaurant is that they let you choose from two entrée sizes, small or large. Even though the small was half the size of the large portion, I was only able to eat half of my entrée.
I ordered one of the specials: fettuccini with shrimp, mushrooms, and asparagus, tossed in a white wine sauce. The pasta was delicious, but I do have a few suggestions for improvement. The sauce was extremely buttery. I think the chef may have ran out of wine and decided to add an extra cup or two of butter to my pasta. Mind you, it was still delicious but I would have preferred if my pasta wasn’t soaking in a tub of butter. My second suggestion is that the pasta could have been ‘kicked up a notch’ in the words of Emeril. Nothing major, perhaps a few pinches of red pepper flakes or freshly ground pepper. The vegetables were actually my favorite part of the dish because they were cooked perfectly al dente, especially the asparagus.
Scott ordered pasta cooked with spicy and sweet Italian sausage and green bell peppers. His dish was far superior to mine. The pasta was drowned in a thick tomato sauce that was perfect for dipping crusty garlic bread. There was nothing too exotic about the sauce, just sweet marinara sauce. Luckily he ordered the large portion and I currently have over two servings of pasta in my fridge.
I loved the simplicity and the freshness of the food. It was good Italian food at even better prices. The entire meal, including four glasses of wine, set us back $55. There were many things on the menu that I wanted to try, as is always the case with me, so I will definitely be returning to Paul’s.
Buen Provecho!
I decided to sit in their back deck alongside the River Thames, enjoying the scenic landscape of Southeastern Connecticut. It was a warm day and that can only mean one thing, I had to drink white wine! I ordered a glass of white from Stonington Vineyards, a vineyard just up the road from Groton. The menu didn’t specify what kind of white it was nor did I ask. The wine was slightly sweet, and although I prefer crisp wines, this one was absolutely delicious.
Appetizers
Scott ordered a cold pasta salad: shells tossed with cucumber, tomato and a light Italian dressing. Given that their pasta is homemade, I don’t see any reason why their dressing shouldn’t be, so I assumed that it was made in house. The dressing was slightly tangy, indicating vinegar’s presence, and heavy on the oregano and basil. This dish was the star of the meal.
We shared the baked shrimp, six medium sized shrimp cooked in a sage butter sauce. The sage wasn’t as prominent as I would have liked, however the butter sauce was delicious. It was twice even more delicious when I soaked it up with some crusty bread.
Entrées
One thing I liked very much about this restaurant is that they let you choose from two entrée sizes, small or large. Even though the small was half the size of the large portion, I was only able to eat half of my entrée.
I ordered one of the specials: fettuccini with shrimp, mushrooms, and asparagus, tossed in a white wine sauce. The pasta was delicious, but I do have a few suggestions for improvement. The sauce was extremely buttery. I think the chef may have ran out of wine and decided to add an extra cup or two of butter to my pasta. Mind you, it was still delicious but I would have preferred if my pasta wasn’t soaking in a tub of butter. My second suggestion is that the pasta could have been ‘kicked up a notch’ in the words of Emeril. Nothing major, perhaps a few pinches of red pepper flakes or freshly ground pepper. The vegetables were actually my favorite part of the dish because they were cooked perfectly al dente, especially the asparagus.
Scott ordered pasta cooked with spicy and sweet Italian sausage and green bell peppers. His dish was far superior to mine. The pasta was drowned in a thick tomato sauce that was perfect for dipping crusty garlic bread. There was nothing too exotic about the sauce, just sweet marinara sauce. Luckily he ordered the large portion and I currently have over two servings of pasta in my fridge.
I loved the simplicity and the freshness of the food. It was good Italian food at even better prices. The entire meal, including four glasses of wine, set us back $55. There were many things on the menu that I wanted to try, as is always the case with me, so I will definitely be returning to Paul’s.
Buen Provecho!
Monday, April 26, 2010
Mandu-Washington, D.C.
I was fortunate enough to have met someone in D.C. who loves food as much as I do. Elizabeth, like all the foodies in my life, has an adventurous palate. Needless to say, we instantly became friends. She took me to a Korean restaurant called Mandu in D.C.’s Dupont Circle neighborhood. Now, before I tell you about the wonderful authentic Korean fare I had, I want to tell you more about Dupont Circle. If you live in Boston, picture the South End: gorgeous brownstones with big stoops, small bistros and trendy bars. Given that it is a very gay friendly part of town, it was tasteful, trendy, and absolutely fabulous! Being the fabulous gal that I am, I felt right in! Now, onto the food.
D.C. has something Boston doesn’t have and will never have: happy hour. Not the kind of happy hour where you get a half-priced burger, but you still pay full price for a drink. No, not that kind. In our Nation’s Capital drinks are discounted EVERYWHERE usually from 4-7 P.M. At Mandu, beers were $2 and martinis were $4. A girl who loves to get her drink on could get used to these kinds of prices. I ordered, upon Elizabeth’s recommendation a soju martini. Soju is a typical Korean alcohol, usually made from rice and resembling sake. My soju martini was mixed with aloe juice. Think of how refreshing aloe feels when you rub it into your sun burnt skin. It felt just the same drinking it. It had a very refreshing herbal taste, perfect for a hot summer afternoon. My second martini (because there is always a second) was soju mixed with yogurt. Korean yogurt is not the creamy flavored food that most of us have for breakfast. It was milky, but not creamy, and very sweet. Because of it sweetness, it was an excellent after dinner drink.
For an appetizer we shared the pan fried mandu, or dumplings. We couldn’t decide which ones we wanted to order, so we settled for a combination of shrimp, vegetables wrapped in a spinach wonton, and beef and pork (ground and mixed together). The inside of the dumplings were steaming and the outside was fried to a delightful crunch. They were accompanied with a very simple, soy and sesame sauce. The sauce was tangy, so I am assuming it contained rice wine vinegar.
Korean restaurants serve complimentary sides, or appetizers. These are the chef’s choice- they constantly change and you never know what you will get. The server brought out four sides: sweet potatoes cooked in a sweet glaze and paired with green beans, sliced zucchini cooked in a red chili paste, tofu with eggplant and onions, and a spicy pickled cabbage, called kimchee. They were all served cold. The sweet potato was my favorite. It was very sweet and was great to eat after the zucchini and the cabbage to offset their spiciness. This sounds like a lot of food, but the portions are small and serve as the perfect course between your appetizer and your entrée.
For an entrée I ordered the Dolsot Bibim Bap. It was a rice dish served in a very hot stone bowl, so it kept on cooking while you were eating it. Plain white rice was served with a variety of vegetables, such as mushrooms, spinach, bean sprouts, carrots, thinly sliced beef and topped with a fried egg*. Elizabeth explained that you mixed all the ingredients together so that yolk breaks and soaks into the rice. A spicy red bean sauce, similar to a red chili paste, was served on the side so that you can add as much as you’d like. I added a couple of dollops and it added the perfect amount of spice to my dish. To me, this was the perfect meal because it contained all the nutrients you needed: carbohydrates, proteins, fiber, and of course, the right amount of fat. Since the rice kept cooking, when you reached the bottom, it was crunchy. I have zero complaints about the Bibim Bap. I absolutely loved it!
Elizabeth ordered the Duru Chigee, thinly sliced pork belly served with kimchee, tofu and rice cakes. The rice cakes are made with rice flour and are chewy in texture. I sampled her dish and I was a huge fan. Pork belly resembles bacon, but contains more meat. It is a fatty meat, so I don’t recommend it if you are concerned with your fat intake. In fact, Elizabeth’s only complaint was that her dish was a bit fatty. Otherwise, it was a very flavorful dish.
This concludes my authentic Korean experience. I loved it. Absolutely loved it! It has been one of the greater culinary experiences I’ve had. I already found a few Korean restaurants in Boston so that I can introduced all my Massholes to this wonderful cuisine.
Buen Provecho!
*As a side note, I want to tell you that one of my favorite dishes growing up, being the well-fed Cuban girl that I am, was plain white rice mixed with a fried egg. I used to have this all the time, served with steak or just on it own. Try it some time. It’s delicious!
D.C. has something Boston doesn’t have and will never have: happy hour. Not the kind of happy hour where you get a half-priced burger, but you still pay full price for a drink. No, not that kind. In our Nation’s Capital drinks are discounted EVERYWHERE usually from 4-7 P.M. At Mandu, beers were $2 and martinis were $4. A girl who loves to get her drink on could get used to these kinds of prices. I ordered, upon Elizabeth’s recommendation a soju martini. Soju is a typical Korean alcohol, usually made from rice and resembling sake. My soju martini was mixed with aloe juice. Think of how refreshing aloe feels when you rub it into your sun burnt skin. It felt just the same drinking it. It had a very refreshing herbal taste, perfect for a hot summer afternoon. My second martini (because there is always a second) was soju mixed with yogurt. Korean yogurt is not the creamy flavored food that most of us have for breakfast. It was milky, but not creamy, and very sweet. Because of it sweetness, it was an excellent after dinner drink.
For an appetizer we shared the pan fried mandu, or dumplings. We couldn’t decide which ones we wanted to order, so we settled for a combination of shrimp, vegetables wrapped in a spinach wonton, and beef and pork (ground and mixed together). The inside of the dumplings were steaming and the outside was fried to a delightful crunch. They were accompanied with a very simple, soy and sesame sauce. The sauce was tangy, so I am assuming it contained rice wine vinegar.
Korean restaurants serve complimentary sides, or appetizers. These are the chef’s choice- they constantly change and you never know what you will get. The server brought out four sides: sweet potatoes cooked in a sweet glaze and paired with green beans, sliced zucchini cooked in a red chili paste, tofu with eggplant and onions, and a spicy pickled cabbage, called kimchee. They were all served cold. The sweet potato was my favorite. It was very sweet and was great to eat after the zucchini and the cabbage to offset their spiciness. This sounds like a lot of food, but the portions are small and serve as the perfect course between your appetizer and your entrée.
For an entrée I ordered the Dolsot Bibim Bap. It was a rice dish served in a very hot stone bowl, so it kept on cooking while you were eating it. Plain white rice was served with a variety of vegetables, such as mushrooms, spinach, bean sprouts, carrots, thinly sliced beef and topped with a fried egg*. Elizabeth explained that you mixed all the ingredients together so that yolk breaks and soaks into the rice. A spicy red bean sauce, similar to a red chili paste, was served on the side so that you can add as much as you’d like. I added a couple of dollops and it added the perfect amount of spice to my dish. To me, this was the perfect meal because it contained all the nutrients you needed: carbohydrates, proteins, fiber, and of course, the right amount of fat. Since the rice kept cooking, when you reached the bottom, it was crunchy. I have zero complaints about the Bibim Bap. I absolutely loved it!
Elizabeth ordered the Duru Chigee, thinly sliced pork belly served with kimchee, tofu and rice cakes. The rice cakes are made with rice flour and are chewy in texture. I sampled her dish and I was a huge fan. Pork belly resembles bacon, but contains more meat. It is a fatty meat, so I don’t recommend it if you are concerned with your fat intake. In fact, Elizabeth’s only complaint was that her dish was a bit fatty. Otherwise, it was a very flavorful dish.
This concludes my authentic Korean experience. I loved it. Absolutely loved it! It has been one of the greater culinary experiences I’ve had. I already found a few Korean restaurants in Boston so that I can introduced all my Massholes to this wonderful cuisine.
Buen Provecho!
*As a side note, I want to tell you that one of my favorite dishes growing up, being the well-fed Cuban girl that I am, was plain white rice mixed with a fried egg. I used to have this all the time, served with steak or just on it own. Try it some time. It’s delicious!
Wednesday, April 21, 2010
Jaleo- Washington, D.C.
Last time I was in D.C. in 2008, I went to a Spanish restaurant called Jaleo, located near Chinatown on 7th Ave. NW. The restaurant was featured on Rachel Ray’s $40 A Day show. Say what you will about her annoying squeaky voice, but the woman knows her food! I took my mom and she said that the only tapas that surpassed the ones from Jaleo, were the ones she ate in Spain. Jaleo got my mom’s seal of approval and it definitely got mine ten times over.
I headed to Jaleo last night for their “Jaleo Hour”, their happy hour where tapas, wine, sangria, and well drinks are $4. Unfortunately, I don’t know my way around D.C. very well and my commute took longer than I expected. I arrived at the bar at 7:01 p.m.- ONE MINUTE too late! I had eaten at my hotel room, so I wasn’t terribly hungry, but I was definitely in the mood to have a drink (or seven!) I plopped down on a stool and order a half carafe of their Cava Sangria: Cava, brandy, strawberries and mint. Simple, delicious and refreshing! After I finished the sangria with the help of my new friend, Elizabeth, I ordered one of their signature cocktails, La Pomada: gin, freshly made lemonade, and mint.* After two Pomadas and half a carafe of sangria, I was ready to eat! Two different people, sat next to me at different times throughout the night and ordered the oxtail, so in my quest to try new things, I followed suit. A big chunk of oxtail was served on top of very, very creamy mashed potatoes. The meat came off the bone effortlessly and had the richest flavor imaginable. The tail was cooked in a red wine sauce, that when mixed with the meat’s natural juices, made a heavenly puddle perfect for dipping bread. It definitely wasn’t made for sharing. I mean, you could, but trust me, you won’t want to. I could have eaten at least two more. Absolutely fantastic!
I will definitely be returning to Jaleo this week to partake in their happy hour and to eat more food. Stay tuned.
Buen Provecho amigos!
*The lemonade was served out of canister that made it fizz. If any one knows the proper name for this device, let me know
I headed to Jaleo last night for their “Jaleo Hour”, their happy hour where tapas, wine, sangria, and well drinks are $4. Unfortunately, I don’t know my way around D.C. very well and my commute took longer than I expected. I arrived at the bar at 7:01 p.m.- ONE MINUTE too late! I had eaten at my hotel room, so I wasn’t terribly hungry, but I was definitely in the mood to have a drink (or seven!) I plopped down on a stool and order a half carafe of their Cava Sangria: Cava, brandy, strawberries and mint. Simple, delicious and refreshing! After I finished the sangria with the help of my new friend, Elizabeth, I ordered one of their signature cocktails, La Pomada: gin, freshly made lemonade, and mint.* After two Pomadas and half a carafe of sangria, I was ready to eat! Two different people, sat next to me at different times throughout the night and ordered the oxtail, so in my quest to try new things, I followed suit. A big chunk of oxtail was served on top of very, very creamy mashed potatoes. The meat came off the bone effortlessly and had the richest flavor imaginable. The tail was cooked in a red wine sauce, that when mixed with the meat’s natural juices, made a heavenly puddle perfect for dipping bread. It definitely wasn’t made for sharing. I mean, you could, but trust me, you won’t want to. I could have eaten at least two more. Absolutely fantastic!
I will definitely be returning to Jaleo this week to partake in their happy hour and to eat more food. Stay tuned.
Buen Provecho amigos!
*The lemonade was served out of canister that made it fizz. If any one knows the proper name for this device, let me know
Uncle Julio’s Arlington, VA
I decided to check out the local eats in Arlington and found myself at Uncle Julio’s, a Tex-Mex restaurant offering classics plus a few extra exotic items, such as frog legs. I sat outside in the patio because, compared to Boston, the weather in Virginia is very pleasant! I ordered a Margarita, made with Patron of course. For $10, I would have liked more Patron because after two Margs I was barely tipsy. Zero points for Uncle Julio for making weak, expensive drinks.
I wasn’t very hungry, so I only ordered an appetizer. I ordered the vegetable tamales topped with Cotija cheese and sour cream. I liked this dish, but I do have some negative criticism. I was expecting a lot of vegetables: mushrooms, onions, peppers, maybe a zucchini or two, but what I got was two corn tamales, topped with a drizzle of sour cream, a few crumbles of cheese, and 3 slivers each of red and green peppers. All was forgiven when I took the first bite. The masa was firm in texture and had a smoky, spicy aftertaste and to my surprise, I found a few corn kernels in it. Maybe these were the vegetables they were talking about. They were served on top of dried corn husks, not wrapped in them like I would have liked. These were simply for garnish and I applaud their effort to make the dish as authentic as possible.
I browsed through the menu and the food seemed rather pricy for a Tex-Mex restaurant; however, I noticed the people around me had massive portions served in front of them, so I am sure you got your money’s worth. I certainly did with the tamales. I was able to eat one and take the other one back to my hotel room. Did I mention the complimentary all-you-can-eat chips and salsa? Perhaps they were the reason I didn’t finish the second tamal.
Will I come back here? Given, that I have to travel to Arlington for work a couple times out of the year, yes! Next time, I’ll definitely show up hungry so that I can have an entrée, such as their fish tacos or even their frog legs! But, I think I’ll skip on the $10 Margarita and order a Corona with a lime next time.
Bon Appetit, or as Uncle Julio would say, Buen Provecho!
I wasn’t very hungry, so I only ordered an appetizer. I ordered the vegetable tamales topped with Cotija cheese and sour cream. I liked this dish, but I do have some negative criticism. I was expecting a lot of vegetables: mushrooms, onions, peppers, maybe a zucchini or two, but what I got was two corn tamales, topped with a drizzle of sour cream, a few crumbles of cheese, and 3 slivers each of red and green peppers. All was forgiven when I took the first bite. The masa was firm in texture and had a smoky, spicy aftertaste and to my surprise, I found a few corn kernels in it. Maybe these were the vegetables they were talking about. They were served on top of dried corn husks, not wrapped in them like I would have liked. These were simply for garnish and I applaud their effort to make the dish as authentic as possible.
I browsed through the menu and the food seemed rather pricy for a Tex-Mex restaurant; however, I noticed the people around me had massive portions served in front of them, so I am sure you got your money’s worth. I certainly did with the tamales. I was able to eat one and take the other one back to my hotel room. Did I mention the complimentary all-you-can-eat chips and salsa? Perhaps they were the reason I didn’t finish the second tamal.
Will I come back here? Given, that I have to travel to Arlington for work a couple times out of the year, yes! Next time, I’ll definitely show up hungry so that I can have an entrée, such as their fish tacos or even their frog legs! But, I think I’ll skip on the $10 Margarita and order a Corona with a lime next time.
Bon Appetit, or as Uncle Julio would say, Buen Provecho!
Monday, April 19, 2010
Simple and Delicious Meals
I am currently out of town and although my room comes equipped with a small kitchen, I don’t have access to many cooking tools or ingredients. Last night, I went to the local grocery store in Arlington, VA and I bought a few essential things. I came up with a simple recipe for honey mustard chicken. You’ll need the following equipment: a bowl, a fork, a knife, and a frying pan. You’ll need the following ingredients: one or two chicken breasts, white wine, honey mustard (plain mustard works as well), olive oil, salt, pepper, chopped garlic and Mrs. Dash Garlic Herb spice mix, or any other multi-purpose spice mix.
In a bowl, whisk about 2-3 table spoons of mustard with half a cup of white wine and a tablespoon of olive oil. Mix in the salt, pepper, garlic and one or two shakes of Mrs. Dash. Let the chicken marinate in the mixture for 10-15 minutes or longer if you have the time. Remove the chicken from the mustard wine mixture and reserve any remaining sauce. Cook the chicken about 3-4 minutes on each side and then add the remaining sauce. Cook for an additional 3 minutes and serve. I paired the chicken with baby Portobello mushrooms. I seasoned these with a bit of Mrs. Dash and cooked with olive oil over medium heat until they were browned on both sides. I enjoyed my meal with a chilled glass of Pinot Grigio.
I love how versatile this recipe can be. I can add the chicken to a salad made with baby romaine, cucumber and red pepper or melt a slice of cheese on top of it to make a sandwich. It is the perfect dish to make after a long work day.
Bon Appetit!
In a bowl, whisk about 2-3 table spoons of mustard with half a cup of white wine and a tablespoon of olive oil. Mix in the salt, pepper, garlic and one or two shakes of Mrs. Dash. Let the chicken marinate in the mixture for 10-15 minutes or longer if you have the time. Remove the chicken from the mustard wine mixture and reserve any remaining sauce. Cook the chicken about 3-4 minutes on each side and then add the remaining sauce. Cook for an additional 3 minutes and serve. I paired the chicken with baby Portobello mushrooms. I seasoned these with a bit of Mrs. Dash and cooked with olive oil over medium heat until they were browned on both sides. I enjoyed my meal with a chilled glass of Pinot Grigio.
I love how versatile this recipe can be. I can add the chicken to a salad made with baby romaine, cucumber and red pepper or melt a slice of cheese on top of it to make a sandwich. It is the perfect dish to make after a long work day.
Bon Appetit!
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