I am getting brave and COOKING!!!

[sallyseachange]

Re: I am getting brave and COOKING!!!

It's so nice when the cooking bug gets someone....
Here's a chuckie recipe:

Quick and Easy Sage Chicken Breasts

Put as many chicken or turkey breast slices (skinless) as you intend to eat in a pan with some good olive oil (extra virgin preferably). Fry for a few mins and add four or five good sized FRESH sage leaves. Add enough wine to not quite cover the meat slices and poach lightly until the wine has nearly totally evaporated. (If in induction you can use watered down wine vinegar). Add a bit of stock cube. Squeeze a bit of lemon juice in too. Next add a good dolop of cream... enough to make a lovely sauce. Season to taste and heat through.

That's it. As you can see, quantities don't have to be rigid. The most important thing is the fresh sage.

Ciao! Sal

[Barbde]

Re: I am getting brave and COOKING!!!

JS-- Have you seen this thread yet??
http://www.atkinsdietbulletinboard.c...739#post341739

[jsj0305]

Re: I am getting brave and COOKING!!!

Oh man, that sounds TO DIE FOR! Thanks for the ides, that'll be MOnday's dinner! LOL I just need fresh sage! Tanks so much for modifying it for those of us on induction..

I do have 3 questions, which EVERYONE probably knows the answers to...

1.) How do you poach the chicken to make the wine/ vinegar evaporate? I don't understand what that means.

2.) What is stock cube?

3.) I add the cream to the juices in the pan w/ the chicken?

See this is my problem I don't know simple things about cooking, and I read too far into things! LOL

[jsj0305]

Re: I am getting brave and COOKING!!!

I just read it! I didn't see that before! Thanks! It is SOOO funny!!! LOL

[sallyseachange]

Re: I am getting brave and COOKING!!!

Sorry.... was in a rush that morning!

You just simmer the chicken in the wine and it will evaporate and reduce by itself. It needs to reduce to just about three or four tablespoons of concentrated wine sauce.

A stock cube is what we use here in Europe to cheat when making stock. It disolves and gives flavour. Maybe you have stock powder over there... or do they call it bouillon? If you can't find it just leave it out. However, when using stock cubes (or any kind of processed stock) be careful with the salt, as these tend to be salty. Check before you add extra salt.

Yep. Just add the cream to the sauce and heat the lot through. When adding cream at the end of cooking, be careful not to boil it rapidly or it will curdle and separate (but will still taste good). Just a gentle simmer is fine.

Hope you like. The secret is to condense the till it has a strong flavour. If using watered down vinegar, check to see if it tasts similar to wine. It's easy to overdo the vinegar.

Sal

[Heidi3]

Re: I am getting brave and COOKING!!!

Even at 5am that sounds great!...I cheat with stocks as well Sally because I do not have an extra freezer..I use Knorr cubes...perfect for small amounts of stock expecially ..or I buy canned stock..when I have a use for a huge amount of stock for soup I do it from scratch....otherwise cubes or cans for me

[sallyseachange]

Re: I am getting brave and COOKING!!!

Yep...stock cubes are a really useful invention! In this recipe I just crumble about a third of a cube over a pan of chicken... I don't add extra liquid or the chicken would overcook before it all reduced down.

[jsj0305]

Re: I am getting brave and COOKING!!!

No, it's fine! I am so glad you posted such a yummy recipe! LOL. Yes, we have boullion cubes. They're probably called both here, but my brain is so one dementional when it comes to cooking! LOL

Thanks so much for posting to expain! It stinks when the explanation has to be longer than the recipe! LOL. Thank you so much for taking the time to do that for me. You are very kind

[not2late]

Re: I am getting brave and COOKING!!!

Here's another tip....If you find a recipe you really like, write it down in a notebook so you will have your own "cookbook". If you would rather that you have the recipe right in front of you when cooking, write it on a large index card and laminate it (sandwich the card between two layers of clear shelf paper). That way, you won't have to worry too much about spills ruining your recipe card. If you collect enough of these recipe cards, poke a hole in the corner and stick them in a key ring to keep them together.