Ok, yes the intention was to go out but the more I thought about it (and the more wine we consumed on the balcony watching the boats come in and the spectacular sunset), the more I decided to just save the money and stay in so it was off to the fridge to see what I could throw together! I had chicken breasts, some cream, some Cavatappi pasta and lots of herbs and spices and even was willing to part with a little of my wine (for the cause) so off I went to the kitchen with Madeline Peyroux crooning in the background on the ipod! Here's how it went down:
I sauteed some garlic (shells and all) in some butter and olive oil with a little or a lot of cajun seasoning sprinkled about. I pounded out a large chicken breast to about 1/4" thick, sprinkled it generously to cover with the seasoning and a little lemon zest and sauteed very quickly on high heat until completely browned on each side. (I moved the garlic to the side off the heat - still in its shells).
I removed the chicken from the pan and then deglazed the pan with about a 1/4 Cup of wine and about a 2 Cups of homemade chicken stock (can use store bought but you know me, I like brag) and maybe a tablespoon of flour. I put the chicken in a 350 degree oven and let it finish cooking for about 20 minutes (don't overcook or it will dry out). I cooked the pasta just al dente. While it was cooking, I sipped on my wine (not mandatory but really helps the end product) and whisked the sauce. I also squeezed the garlic out of its shells and smushed it (smushed is a technical term if you aren't sure what it means then just smash it) and returned it to the sauce and whisked it thoroughly along with some lemon zest and grated parm. When the pasta was done, I drained it really well and tossed it in the pan with the sauce. Meanwhile I sliced the chicken and put it in the pan also. I plated it with fresh grated cheese on top. We had a really good Sauvingnon Blanc from New Zealand (one of my favorite areas), and I would recommend it "Clifford Bay" but as you can see from the picture if you are looking, the wine on the table is "Cupcake" because somebody drank all the other wine while cooking. Oh well, *&(%! happens!
Wish me luck, now I have to convince Keith that the money I saved by not going out last night, is money I need to spend today at the Tanger Outlets in Foley, AL! Oh and don't worry, I am going out TONIGHT for my birthday!
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| Lots of fresh grated Parmesan |
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| Actually loved the pasta, wasn't my choice but what I had on hand and it worked really well! |
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| DINNER FOR TWO WITH DREAMS OF OUTLET SHOPPING TOMORROW! |
I sauteed some garlic (shells and all) in some butter and olive oil with a little or a lot of cajun seasoning sprinkled about. I pounded out a large chicken breast to about 1/4" thick, sprinkled it generously to cover with the seasoning and a little lemon zest and sauteed very quickly on high heat until completely browned on each side. (I moved the garlic to the side off the heat - still in its shells).
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