Thursday, September 20, 2007

On My Own

I hardly ever get the house to myself. Since I work so far away, I never get home before Jon, and during the weekends he likes to spend time with me *shudder*. Last night though, Jon went to LA to meet a friend for dinner which gave me free reign. I know a lot of you think I cook because I'm the world's greatest wife or other such nonsense. That's completely untrue. Jon is spoiled in the food department as a complete by-product. I first started cooking for myself. After a rough day of law school, nothing helped me unwind better than some time in the kitchen. At the time my roommate benefited from my culinary experiments. Now that I live with Jon, he's the beneficiary. I don't cook for him - I cook for me! So last night when he was gone I went all out for myself. A creamy chicken dish, risotto, spinach salad, and even a little alcoholic enjoyment of a new champagne drink I wanted to try. I got to enjoy dinner stretched out on the couch (as much as Ringo would let me) watching trashy tv (Yay for the new season of ANTM!) and chatting online with some friends. It was a perfect evening!

The chicken dish was phenomenal and left me licking the plate. Warning - it is FAR from healthy, but sometimes you need to treat yourself. The recipe is old, and I can't even remember who I got it from, so forgive me for not naming the source. I can tell you it's absolutely amazing and I may very well use the sauce for a variety of other dishes.....

Basil Chicken
1/2 cup milk
1/4 cup bread crumbs
2 boneless, skinless, chicken breasts
2 Tbsp butter
1/4 cup chicken broth
1/2 cup heavy cream
1/2 jar sliced pimento peppers
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh basil
1/8 tsp black pepper

1) Place milk and breadcrumbs in separate shallow bowls.
2) Dip chicken in the milk, then coat with bread crumbs. In a skillet over medium heat, fry chicken in butter or margarine, 6 minutes per side. Remove skillet and keep warm.
3) Add broth to the skillet; bring to a boil over medium heat. Stir to loosen browned bits from pan.
4) Stir in the cream and pimentos. Simmer and stir until heated through. To serve, pour the sauce over the chicken.