Saturday, November 19, 2005

i was reading tunesmith and anthony's blog this morning about what passes for italian cuisine. it is a good post. anyway it got me to thinking about posting a recipe since i had mentioned before that this blog is pretty much me and that i can cook having learned from my grandparents when i was about 9 or 10. this recipe is mine tho. it's fast and easy (no jokes!)
and it's good. i don't have a name for the dish but here it is

2 whole boneless chicken breasts cut into 2 inch pieces
flour them pretty good (hey, i never said i write cook books, ok? )

melt about 1/2 a stick of butter (and about 2 tbls. of good olive oil)
in a big skillet.

brown the chicken til golden, sprinkle it with salt, cracked black pepper(i use kosher salt and fresh cracked pepper, it really does make a big difference)

use two cans evaporated milk plus some skim or 2% you'll know how much milk to add after the canned by the thickness of the sauce,
stir and keep stirring as it comes up to a gentle boil, that will thicken the sauce

add about a tbls. of dried basil and a few gratings of nutmeg, to taste(go ahead, you're the cook, it's allowed, taste and add more if you want. i always end up with a bit more pepper and basil, that's just me, i'm allowed as well! )

hopefully while this has been going on, there's been a big pot of water boiling on another burner.

i use linguine, barilla! cook about a lb. hey, maybe two and serve the chicken and basil sauce over it.
notice i'm taking for granted that anyone that tries this can cook already? i'm giving you the benefit of the doubt. IF you can't boil water (and hey, that's fine by me, i can't do algebra so who am i to say one word???) then just go to one of the eateries mentioned at t&a tunesmith and anthony's blog. mangia!

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