I cooked chicken breasts in a frying pan and I DIDN’T BURN THEM! [Cue confetti, balloons, and blowout noisemakers.]
That beautiful picture is the result of a Pan-Roasted Chicken Cutlets with Maple-Mustard Dill Sauce recipe. I’ve never cooked chicken this way without burning it on the outside. And the sauce was delicious! I was a little weary of combining maple syrup, Dijon mustard, and dill, but somehow it worked really well. I wish I was talented enough to know how to mix weird condiments and herbs to make such brilliant flavors. Le sigh…
Not that I can’t make up my own great flavors. The other night I made pesto-stuffed chicken with a side of seasoned brown rice. I didn’t use a recipe for any of it, and I’m rather proud of that. I stuffed the chicken with pesto, rolled it in a bread crumb-Italian herb mixture, and topped it with Parmesan cheese. I cooked the rice in chicken broth mixed with two teaspoons of onion and herb Mrs. Dash, and then added about half a teaspoon of salt and a handful of Parmesan. It’s nothing complicated, but it was tasty! Chopped, here I come!!!
Wooooahhhhh. I got a little carried away there. No Chopped. I’m lucky if I’m familiar with even one mystery basket ingredient each episode.
I am feeling pretty good about my cooking skills this week, though. I’m making pork tenderloin for the first time ever on Thursday, so let’s hope this good mojo continues!