to be honest, cooking for myself is turning out to be quite the joy, considering that most meals are actually pretty decent and most of my improvisations have actually worked without the taste becoming too odd, piquant or something of that sort. somehow the ingredients here and this kitchen seem to sing to me. i think i’ll be getting more ambitious soon. =)
anyways, this dish is the typical last-minute i-need-to-clear-all-the-food-stuff-from-my-fridge” dish, which is made kind of a difficult task when my kitchen isn’t exactly well stocked – i lack flour, many sauces, bread crumbs and the likes, so alot of recipes couldn’t work. furthermore, i don’t have an oven where i can just chuck some meats and vegetables in and wait for something magickal to occur (that was my default action plan in my kitchen in US).
so it was time to improvise, and i did a balsami-garlic mushroom chicken from this recipe.
ingredients – chicken: 4 x chicken fillet, marinated briefly (10 minutes) in pepper, soya sauce and olive oil
sauce: 3 cloves of garlic, 1/2 a bowl of chicken stock (to be honest, the recipe mentioned 1/2 a cup.. and i honestly don’t know what half a cup is, so what i did was to use the myojo chicken stock thingy and make my own chicken stock, which amounted to roughly 1/2 a bowl), some balsamic vinegar (to be honest, i just squeezed in an amount i felt was ok..) and some lemon juice, followed by a plate of porcini mushrooms
as you can see, ingredient amounts don’t mean anything to me, cos half the time i don’t understand them, and the other half of the time, my ingredients are not exactly the same/i forget etc.. so to be honest, every single dish that turns out right.. is kind of a “praise God” moment. =)
anyways, this dish is really simple and tastes pretty good!
first pan fry the chicken with some olive oil and butter till the both sides get golden-ish (something like teppanyaki eh?), cut through the thickest piece to see if it is fully cooked then take off heat. the good thing about fillets as that somehow the time taken to get it browned is roughly the time the entire piece gets cooked, since it is sliced quite thinly.
next for the sauce, use the pan with the remnant oil and dump in the rest of the ingredients to make the sauce. hmm, my sauce didn’t exactly thicken and i question whether flour is needed to do so (anyone knows?) but nevertheless when the mushrooms looked cooked (the mushrooms went in last), and the sauce was kinda diminishing due to evaporation, i took it off the heat and drenched the chicken fillets with the sauce.
yummy stuff. yay!