January 21, 2009 in Uncategorized
Staying on the subject of pancakes just for a bit longer…….just because I had a tiny bit of batter left in the fridge that had to be used up urgently………..on Monday evening I made the last 2 pancakes …..and seeing as it was my detox day and so no food allowed for this girl I took out 2 chicken breast fillets and made the chicken fricassee that I had previously spied over at
delightful blog Bon Gusto and then blogged by me HERE, and pimped it a bit by using onion instead of leeks (just ‘cos that’s what I had in the kitchen Belinda), button mushrooms instead of portabellini (ditto) and adding some frozen peas about 5 minutes before the end of cooking time. I then used this as a filling for the 2 pancakes and served it up as dinner with a small garden salad for my brownieboy. He raved about it and told me I absolutely HAD to blog it and tell everyone that he says you lot have to try this………..so,because I ALWAYS do as I am told………….. )
MOO’S CHICKEN FRICCASSEE
2 Skinless Chicken Breast fillets – sliced into thin strips
1Large Onion – chopped up in ¼’s lengthwise then finely sliced
1 Garlic Clove finely grated
1 Glug Olive Oil and 1 Tbs Butter
1 Glass Chardonnay
½ Glass Water
½ Pkt Button Mushrooms – finely sliced
½ tsp Dried Tarragon
1tsp Fresh Thyme Leaves picked from stems
Fresh Parsley – handful chopped finely
¼ Cup Frozen Petit Pois
Salt & Cracked Black Pepper
Heat a large saucepan over high heat
Add the oil, butter, onion, garlic, thyme, wine & water.
Bring to a boil, cover and simmer for 5 min
Add the chicken, mushrooms, cream, mustard and tarragon.
Stir well, then lower heat to very gentle and allow to simmer for 10 minutes
Add the frozen peas and allow to simmer for 5 more minutes
Squeeze in the juice from the lemon and season to taste
Serve as a filling in 2 warmed pancakes, reserving some sauce to pour over the top of the pancakes & sprinkle with the parsley.