Monday, September 26, 2011

Small Town: Chicken Sans Nom (Without a Name)

Back home for the first time since I left for school, Aaron and I found ourselves alone for dinner while my mom went to a 50th anniversary party. Spending the earlier part of the day with her was lots of fun but it left us tired and hungry!


Faced with the classic "what to make for dinner" dilemma, I raided the fridge for ingredients. I found thawed chicken breast, a red pepper, frozen peas, white wine, and rice. We can make this work.
I breaded and cooked chicken medallions and then made an onion, pepper, peas, lemon, and white wine sauce. Put the whole thing over steamed rice and we’ve got ourselves a meal.


The problem is, I have no idea what to call this dish. Any ideas?
Despite the namelessness of the dish, it was absolutely delicious if I do say myself. I suppose it would be close to a Chicken Picatta, but better. This is a MUST TRY.
As usual, this is a dish for two, so if you are cooking for more people, double the portion. I recommend serving the chicken over steamed minute rice (we made 1 ½ dry cups = 4-5 cups cooked rice.)
Chicken Sans Nom (Without a Name): 2 servings

Ingredients:
1 chicken breast
1 red bell pepper, roughly chopped
½ bag of frozen peas, cooked
1 small onion, roughly chopped
4 leaves of basil, roughly chopped
Juice of ½ lemon
2 cloves of garlic, minced
1 cup dry white wine
1 tbsp. butter
1 chicken bouillon cube, dissolved
Olive oil
Pepper
Garlic salt
½ cup flour
1 egg, beaten
Directions:

Start by cutting the chicken breast in round slivers.

Heat a large pan over medium heat with olive oil and ½ of the minced garlic.


Working in batches, dip chicken pieces first in egg and then in flour mixed with ½ tsp. of garlic salt and pepper.






Fry chicken pieces in the pan until golden brown and done, not burnt, set aside on a plate.
In a medium bowl cook frozen peas in the microwave.




Once the chicken is done, using the same pan, heat up tbsp. of butter and the rest of the garlic.




Add the chopped onions to the pan and sautéed.




Add red pepper and begin to brown.


Once the peas are cooked add them to the pan with other vegetables.


Once vegetables are mostly cooked, add cup of wine, lemon juice, bouillon, basil and pepper, cooking down but not too much, keeping a sufficient sauce.


Add cooked chicken and stir in the mixture.


Spoon the mixture over rice and serve.
Enjoy! See you on Thursday...
Love,
The College Cuisiner

Do you have any possible names for this dish?

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