So, I decided to cook something nice for dinner last night (as opposed to pasta, veggies n’ sauce-from-a-jar). So I thought I’d do some sort of chicken thing. However my corner shop has limited supplies, and, carless, it was my only option for food at 8pm.
He’s what I came up with.
Creamy Honey Mustard Chicken
1 tblsp extra virgin olive oil
2 chicken breasts
2 cloves of garlic
1 red pepper (capsicum, not chilli)
1 small tub of Philadelphia cream cheese
3 glasses of white wine (2 for the dish, 1 for the chef)
1 tsp runny honey
1 tsp wholegrain mustard
Ground black pepper to taste
Heat non stick frying pan until good frying heat.
Chop garlic and onion.
Add oil to pan, cook garlic and onion until soft, not brown.
Add cubed chicken breasts, and brown.
Meanwhile chop red pepper, and add to pan.
Turn down heat, add wine and simmer.
Add mustard, honey and Philadelphia cheese.
Stir well until cheese, mustard, honey and ine incorporated into smooth creamy sauce, adding more wine (or water, if you prefer) if necessary.
Add black pepper to taste.
Add more honey or mustard if desired.
Simmer until chicken thoroughly cokked, and sauce reduced to desired consistency.
Serve with pasta, rice or potatoes and the veggies of your choice.
Right, now your turn.
What back of storecupboard/late night convenience store delights have you whipped up?
I’m always looking for easy recipes! Your last night’s dinner invention sounds delicious, I just might have to make it sometime. Here’s another chicken recipe that I invented and make quite often since I usually have all of the ingredients in my cupboard. Believe it or not, it’s still really tasty if you don’t like or can’t eat garlic or onions. Well, I’ve never written this down before so I’ll try my best to remember the measurements.
**Tomato Chicken ** (serves 2-3)
What You Need
2 chicken breasts
1/4 cup flour
1 small onion
2 cloves garlic
1/3 cup white wine
1/2 cup green or black olives
1 can (16 oz) diced tomatoes
Parmesan Cheese – freshly grated is better, but processed is ok
-Season chicken with salt & pepper
-Lightly coat chicken with flour, shake off excess
-Dice onion and mince garlic cloves
-Heat olive oil in large frying pan
-Sauté chicken until lightly brown
-Add onions and garlic to chicken and sauté until onions are soft
-Add tomatoes and white wine and bring to a slight boil
-Reduce heat to low, cover and simmer for 20 minutes (stir occasionally)
-Stir in olives
-Serve over pasta – preferably linguine or fettucine
-Sprinkle with parmesan cheese
Some weeks ago when the spouse wasn’t around, I had a bowlful of a) spaghetti with b) Paul Newman’s Marinara sauce with some extra spices mixed in and c) tuna, all combined into one dish. It was really good, quick, and as it was all I really had around, a successful dinner.
SpouseO turned up his nose when he got back and heard what I’d eaten - he doesn’t like tuna much.