Thursday, September 15, 2011

Creamy herb chicken

I can't find a recipe for what I want to make, so I'm inventing one.  Here's my proposed recipe; planning to make it tonight, so I'll get back to you on how it went.

3 boneless, skinless chicken breasts
half and half
fresh thyme
fresh rosemary

Melt butter in a skillet.  Cook onions slowly, over med low heat, until caramelized.  Add flour and cook over medium low heat until browned.  (This is called a rue.)  Add in thyme and rosemary, cook for two minutes while stirring.  Slowly add half and half until it reaches desired consistency.  (Add shredded cheese?)  Remove to bowl; set aside.

Cook chicken in oil/butter on stove until nicely browned and nearly cooked through.  Pour sauce over it, and finish cooking.  Serve with mashed root vegetables and something green.

EDIT (9/17/11)
Wow, this was SO GOOD!  Changes from the original: I didn't actually caramelize the onions, just cooked 'em slow till they were translucent.  I added the H&H before I added the thyme and rosemary, and was a little worried at first about how goopey the flour made it.  But after the H&H heats up, the rue sort of dissolves into it, and it comes out creamy.  Make sure to cook it for a few minutes after adding the herbs, otherwise they end up kind of... stem-y.  I did end up adding parmesan cheese, and garlic salt.

I recommend pounding the chicken breasts flat with a mallet before you cook them, to ensure even cooking.  I knew I should really do that, but I thought I didn't have time, so we had to nuke our plates when it turned out the chicken wasn't totally done. 

To serve this whole thing, I plated the chicken and put a glop of sauce on each piece, then sprinkled with chopped chives.  Chives are also good on the root veggies, and I didn't end up cooking the spinach I bought (my guests weren't wild about the idea of cooked spinach.  Oh well.)

The best part?  Leftover sauce, good for using on pork or chicken, or perhaps adding to soup, although that might be a little too rich.

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