Pan-fry chicken breasts or pork loins in a little oil or butter until done (about 15 minutes or so, flipping occasionally). Remove from pan, reduce heat and add cream (enough to make enough sauce for however much meat you’ve made, bearing in mind that it will reduce somewhat), a dollop of Dijon mustard (roughly a teaspoon or so) and roughly a teaspoon of tarragon (dried tarragon works as well as fresh for this recipe). Stir the mixture, scraping the bottom of the pan as you go to get up the meaty fatty goodness. When it’s reduced a bit, you’re done. Very easy, very yummy.
I can’t believe I just used the phrase “meaty fatty goodness”…
Yes, but to be fair, the hat did at least attempt to sit on your head, rather than merely rest somewhere in the vicinity. I think ConfessorKnight wins the biggest head competition, but you do come in a close second.
Sounds nice. Well, the chicken one at any rate. Oh, and for lemon-y chicken, follow directions as above for cooking chicken, remove from pan, and reduce heat, squeeze the juice of a lemon into the pan, reduce a bit as above, and add some parsely.
Hmm… Gyrate and Angua giving cooking lessons to Britdopers. The world is a scary place…
i’ll have you know im quite a good cook. i can scratch build currys, chineses, italians. last night i had meat sandwiches though, those flat ones that take about 2 minutes to grill. but this was at 12 midnight after i’d come back from being on the piss. surprisingly.
I guess us giving cooking lessons is only scary to those who can’t cook.