Thursday, October 25, 2007
Okay, so this isn't really a mystery meat to me, cause I made it, but let's play a little game. There's a saying that if something looks like a duck, walks like a duck, and quacks, it's probably a duck. Dinner last night looked like steak, smelled like steak, and tasted like steak.....does that make it steak?
Nope! It's a total "fool you" dish. I made Basalmic Chicken with mushrooms and it was delicious!!! But the basalmic vinegar colored the chicken to a steak-like brown. The smell of it drew my neighbors (and a friendly UPS man) to my open window asking what on earth smelled so good and could they please come over for dinner. Jon had to be told twice during dinner that he was eating chicken. I think the mushrooms help to throw off the taster, since steak and mushrooms go together like, well, steak and mushrooms. This dish really couldn't have been any easier and the fact that in drew in people from the streets and tasted great means it will go into me "impressive meals for company" pile.....now when are the ILs coming over again?
2 tsp Creole Mustard
1 large garlic clove, minced
1 1/2 chicken chicken breasts, cut into 1/2 inch pieces
2 tsp olive oil
6 mushrooms, cut in half
1/4 tsp dried thyme
1/3 cup chicken broth
1) In a medium bowl combine 2 Tbsp Vinegar, Mustard, and garlic.
2) Add chicken pieces and mix to coat thouroughly.
3) Heat 1 tsp olive oil in nonstick skillet. Add chicken and marinade. Cook until chicken is cooked through. Remove chicken to plate.
4) Add 1 tsp olive oil to skillet. Add mushrooms and saute 1 minute. Add 1 Tbsp vinegar, thyme, and chicken broth. Cook until mushrooms are a dark brown color. Serve mushrooms over chicken.