Now that batch 1 of exams is out of the way, I promise daily posts!
Yes, you heard me, well, up until the next exams at least, then more hold am afraid, but, for the next 4 weeks you'll have a lovely dose of me every single day :)
So without further ado, on with today's post:
Tonight I was quite tired, the result of an exhausting weekend of caving and Louise being up to visit.
I was also quite injured, I can't quite recall how it happened, but I appear to have pulled a muscle in my lower back, something I noticed on the way to my morning lecture.
Nothing serious it would appear, but painful enough that I couldn't walk to my afternoon lecture (on which I have caught up on the notes should anyone worry).
So I wanted something quick to eat, but being me, it had to be tasty and homemade, I also couldn't walk to the shops to get more things so it had to be done on things I had in the cupboard.
So, after some searching, assisted by Luke and George, we found our core ingredients to be:
- Half a bottle of wine
- Half a pot of double cream, about 200ml
- 2 chicken breasts
After thinking for a while I decided we needed to make:
Baked coated chicken breast served on pasta with a creamy white wine sauce
w/ homemade focaccia
Easy peasy, so here's how to do it:
1/ Make your focaccia, you can do this at any point during the day, though we made ours so that it was done at the same time as the chicken, I made mine from the following recipe http://goo.gl/Uo9K
2/ Make a sauce for the chicken, combine 3/4 teaspoon garlic granules with maybe 4 tablespoons of mayonaise (I wasn't measuring the mayo), and mix this with about half as much parmezan (though you can use any cheese, just grate finely)
3/ Cut the chicken breasts in half lengthways, and lather in the sauce
4/ Roll the chicken in breadcrumbs (we used powdered jacobs crackers, put them in a bag, hit them very hard, LOTS, then use)
5/ Bake at 220C for about 20-25 minutes, until the juices run clear from the meat and the topping looks all golden and tasty.
6/ While this is happening, cook the pasta, it needs to go in 10 minutes before the chicken is done.
7/ Mix 200ml double cream with 150ml white wine in a pan, add to this 1/2 tsp of salt and 1 tsp of parsley and then sieve 1 1/2 tablespoons flour into this while stirring.
8/ Gently heat the sauce until it thickens up to a nice consistency, this will only take a few minutes so do this last just before you drain the pasta.
9/ Assuming I didn't miss any steps here, you should now be ready to serve, dish out the pasta into a bowl, drizzle the sauce over (don't drown it, but don't be too stingy either), gently place the chicken breasts on the centre of the dish, and tear some focaccia and place this alongside.
10/ Enjoy! And remember, the remaining focaccia goes excellently with bread and oil, so you could have this as a starter instead of with the pasta.
Unfortunately, I was quite hungry, so nommed it all before I got my camera, however, Louise has sent me a nice photo of Matt G (with me in the background) from the cave we did on saturday, Juniper Gulf.