![]() One more loud, violent, destructive blockbluster (she said with dripping sarcasm). On the other end of the preview spectrum, there was this loud, crashing, obnoxious preview for a Tom Cruise movie about some epic world war in which he plays a role as an indestructible man weapon. Is that woman a Dame yet? She definitely deserves a place up there with Judi Dench and Maggie Smith. ![]() Tom Hanks as Walt Disney? That man can do anything, as far as I'm concerned. We also saw some previews for other movies that will burst on the holiday scene. Purists that we are, some of the changes are a bit appalling, but when we talked about the need to bring all the characters and groups of Middle Earth peoples/creatures into the climactic finish of the story, the need to 'fabricate' some of the plot line to simplify Middle Earth details becomes a necessary tactic. By the by, we can recommend the second Hobbit movie - The Desolation of Smaug, with reservations. We'd had a busy afternoon of Christmas shopping and movie-going. by the time the chicken was back in the sauce and simmering to a finish, the rice was steamed and there were roasted Brussels sprouts coming out of the oven - perfect, because SB and I came home as hungry as a pack of tired Hobbits. Truly, I could have sipped the sauce like a good soup broth. ![]() It's chock full of onions and mushrooms and the Marsala flavour is concentrated, as it is simmered for a good bit to reduce the Marsala before adding Mascarpone and Dijon mustard to build up the body and depth of the flavour. The sauce is the real star of this recipe, though. Giada also tells us to have this saucy dish over fettucine, but I opted for steamed rice instead. The dish is a bit more sophisticated looking with boneless chicken breast, but I just pulled the skin off bone in chicken thighs and savored the darker, richer meat. Giada suggests making this dish with chunks of white meat chicken breast, and of course, she would. This week, I took advantage of the I Heart Cooking Club's potluck challenge to go back into Giada De Laurentiis's archives and find this recipe. Garnish with parsley sprigs and serve.Think juicy chicken thighs, a mountain of fresh mushrooms, ribbons of slivered onions, and that sauce. Swirl the fettuccine onto serving plates. Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Meanwhile, bring a large pot of salted water to a boil. Season the sauce, to taste, with salt and pepper. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. ![]() Return the chicken and any accumulated juices to the skillet. Cut the chicken breasts crosswise into 1/3-inch-thick slices. Add the wine and simmer until it is reduced by half, about 4 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Transfer the chicken to a plate and cool slightly. Add the chicken and cook just until brown, about 4 minutes per side. Heat the oil in a heavy large skillet over high heat. ![]() Sprinkle the chicken with salt and pepper. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |