Sunday, February 13, 2011

Housesitting Dinner

I’m housesitting tonight, which I love. This house is absolutely amazing, there is a sauna. The master closet is TWO stories with its own washer and dryer, it’s unbelievable. Anyway, they have this wonderful gourmet kitchen in which I simply HAVE to cook. Tonight I made one of my favorite simple one person meals, which these people always have the more expensive ingredients so it’s cheap for me to make. It goes as follows…
Chicken and Potatoes in Wine and Cheese Sauce
1 chicken breast, cut into bite size pieces
2 yellow skin potatoes (or equivalent of baby potatoes) cut into ¼ inch slices
½ a medium onion, julienned (cut into thin slices)
¼ C Portobello mushrooms, washed and sliced
Just enough oil to cover the bottom of a large sauté pan.
¼ t each Mrs. Dash Chicken, Mrs. Dash Garlic and Herb, sea-salt
1 can vegetable broth (or chicken broth)
1 T flour (I use oat flour, but wheat will also work)
½ C each milk and red wine
¼ C parmesan cheese
1 Mini Baby Bell cheese
1 triangle Laughing cow, garlic and herb cheese

Put the oil in the bottom of a large sauté pan on medium-high. Once the oil is heated, add the chicken, potatoes, onion and mushrooms. Mix with a large spatula, as if making a stir-fry. Once the meat is white on all sides, but before it is cooked through add the seasoning and the broth. Cover and allow to cook until the potatoes are done. Turn the flame to medium and scoop some broth into a small bowl with the flour. Mix until smooth and return to the sauté pan. Add remaining ingredients and simmer until the sauce thickens and the cheeses melt.
This whole thing should only take about twenty minutes, and is extremely easy to double, triple, etc. whatever you need for the number of people you’re serving. As written, this serves two (or makes a great dinner and then lunch another day). I served it with a salad of field greens and goji berries tossed in a red wine vinegrette.
Finally, if you skip the salt and use low-sodium broth, it’s still delicious and it’s low sodium.

No comments:

Post a Comment