I mean, I understand remedies. Papa Smurf hires Lazy Smurf to fix a hole in his roof. Lazy Smurf takes a nap and doesn't fix the roof. That night there's a rainstorm and Papa Smurf's house floods. Well obviously Papa Smurf is upset. Obviously he's going to be seeking REMEDIES to recover for Lazy Smurf's breach. What are his remedies? Money for the stuff that was damaged. Money to repair his roof. Can't force Lazy to fix the roof - we call that slavery. See, I get it. So how come the essays leave me cold, clammy, and calling for mommy?
And for those of you who were a little concerned that Chicken week took a turn in the wrong direction last night, I assure you, we are back on track. Tonight was "What's Cooking Recipe of the Week" night. This week? Parmesan Chicken and Rice. Jon thought it would be too much like our Chicken Parmesan, but its a drastically different dish. And you will be very surprised to find out that I stuck to the recipe almost precisely. My only change? I used pre-cooked rice instead of the uncooked rice so I omitted the chicken broth.
The dish came out very similar to risotto, which Jon and I both like. And as you'll here later this week the mushrooms went over real big with Jon who is going through a mushroom phase right now.
Alright, 9 minutes to SYTYCD. If anything can get my mind off of remedies, its dancing. Well, not my dancing, cause that would probably incur damages, but other people? That's a different story.
Parmesan Chicken and Rice
(Source: Cooking Light)
1 tablespoon olive oil
1/2 cup chopped onion
1 teaspoon bottled minced garlic
1/2 teaspoon dried thyme
1 (8-ounce) package presliced mushrooms
3/4 pound skinless, boneless chicken breast, cut into bite-sized pieces
1/2 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup cooked rice
1/2 cup (2 ounces) grated fresh Parmesan
1/4 cup chopped fresh parsley
1. Heat oil in a large nonstick skillet over medium-high heat.
2. Add the onion, garlic, thyme, and mushrooms; sauté 5 minutes or until onion is tender. Add chicken; sauté 4 minutes or until the chicken is lightly browned. Add wine, salt, and pepper; cook 3 minutes or until liquid almost evaporates.
3. Stir in rice. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until liquid is absorbed.
4. Stir in cheese and parsley.