white wine mushroom chicken breasts.

 

i may be an augustus gloop, but i think moderation is for sissies. when i find something great, i want as much of is as i can get. whether it’s a song (passion pit’s “little secrets”) or a t.v. show (rhymes with “schmurty frock”), i prefer to ignore my self-control. granted, this can get a little dangerous when your obsession du jour is something like spoonfuls of mayonnaise or burning money, but in general, i believe in indulgence. especially when it comes to food.  ryan adams sang, “everybody wants to live forever, i just want to burn out hard and bright,” and though his outlet unfortunately turned out to be buckets of jack daniels, i still resonate. yeah, you do burn out. i don’t know if i’ll be able to eat fried plantains for another few years. BUT it was worth it. food is for eating. when you find something you like, i believe you should eat it all the time. 

since october, this has been the one meal that the kitchen siren sings to me.  i walk into whole foods with endless supper possibilities, but since there is no one to strap me to the mast (and usually rebecca is singing along next to me), i end up jumping overboard and buying the same thing every time… chicken breasts, brussel sprouts, yams, lemons, and a big ole’ bottle of sauvignon blanc.

 here’s how you put it together:
-marinate chicken breasts in lemon juice, white wine, olive oil, salt/pepper, oregano/sage/basil, chopped garlic.
-brown them in a nice hot pan, then turn it down and cover. add lemon juice, wine, olive oil as needed to keep things simmery and lubricated. when it’s just about done, pull out the chicken and keep it warm in the oven.
-dump sliced onions and mushrooms into the pan. add more wine and some butter; you can sift in a little flour to make it roux-y. cook it all down, then spoon it over the breasts (that’s what he said.)

accompany with baked yams and brussel sprouts done like this:
-cut them in half and put them in a baking dish, cut side down. drizzle in a bunch of olive oil, sprinkle minced garlic, salt, and cracked pepper. brown them on the stove for a few minutes, then stick them in the oven (low heat) while you do the chicken.

eat this with a big class of cold white wine in front of some schmurty frock. there are worse things you could OD on.

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~ by marcella on December 18, 2009.

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