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Thursday, January 8, 2009

Chicken Diane and Armadillo Potatoes

We've been hit with a bad case of the crud in this house, which will explain my lack of posting, the past few weeks. My cold developed into Bronchitis, so I was pretty much out of commission. Thank goodness Hubby was home a few days and was able to feed us. Now that I am feeling better, it's time to get back into the kitchen.

Well as you all know I'm a regular on Baby Center's Cooking for your Family board. We have a Meal of the Week thread going, where someone post recipes they'd like to share with the rest of us. I've fallen far behind on making all the recipes and last night finally tried Chicken Diane, which had been on my meal plan for the past week or so. I decided to pair it with Armadillo Potatoes, which I had seen on the Family Fun website.

Dinner was good. The chicken was moist and flavorful. It was a tad salty, so next time I will skip the salt, before placing it into the pan. The mustard added a nice sharp tanginess that I really enjoyed. I skipped the Brandy, since we didn't have any ( not that I would use it anyway). The potatoes were OK. They seemed to lack something. I immediately thought garlic, so will try again, with the addition on either minced garlic or garlic powder, to the bread crumb mixture. Mr.B enjoyed dinner, which is a miracle now a days and my Mother in law agreed that the potatoes lacked a certain something. All in all it was a good dinner, but with a bit a tweaking, the recipes could be great.





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Chicken Diane
Michelle

4 boneless, skinless chicken breasts (about 1 pound), pounded flat or cut into strips
¼ tsp salt
¼ tsp black pepper
2 T butter
2 T olive oil
2 t Dijon mustard
4 T minced onion
2 T butter
2 T lemon juice
1 T Worcestershire sauce
¼ c chicken stock or broth
2 T chopped fresh chives or green onion
2 T Brandy
2 T minced fresh parsley (optional garnish)

Pound the chicken breasts or cut into strips to allow for faster cooking. Season chicken with salt and pepper.
Heat 2 T butter and 2 T olive oil in a heavy skillet. Add mustard and onion. Sauté over medium heat for a few minutes. Add chicken and cook until done, turning as needed. When chicken is cooked completely, remove to a plate and keep warm.
Add 2 T butter, lemon juice, Worcestershire sauce, chicken stock, and chives or green onion to pan drippings. Cook for a few minutes. Add brandy and bring just to a boil, and flambé. If you don’t want to flambé, boil the sauce for a couple of minutes. Drizzle sauce over chicken, sprinkle parsley on top (optional), and serve.
Cindy's notes: I used white and dark meat. I seemed to prefer the dark meat, when eating the chicken. I omitted the Brandy, since we don't care for it.



Armadillo Potatoes

1/4 cup bread crumbs
1/4 cup grated Parmesan cheese
1 tablespoon paprika
Salt and pepper to taste
Olive oil
6 Idaho potatoes, peeled and cut in half lengthwise

Step 1
Heat the oven to 450°. In a bowl, mix together the bread crumbs, cheese, paprika, salt and pepper, and 1 tablespoon of olive oil. Set the mixture aside.
Step 2
Transform each potato half into an armadillo by cutting 9 or so notches 1/2 to 1 inch deep in the rounded top. For each armadillo, cut a square of aluminum foil big enough to loosely wrap around it, brush the center with olive oil, then place the potato on it, flat side down. Sprinkle the top with some of the crumb mixture, pressing it into the grooves, then seal the potato in the aluminum foil.
Step 3
Arrange all of the foil-covered potatoes on a baking sheet and bake them for 40 to 45 minutes. Open the pouches carefully they will be hot and full of steam. Makes 1 dozen armadillos.

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