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Today, since it was Mother's Day, I was left...well, with not much to do. Fortunately, my good friend Lynn, from the Social Club (Mental Health Association of North Dakota's psychosocial center for Fargo), didn't have anything to do either. So, we hung out today, declaring ourselves (and our friend Eric) the Orphans' Club. None of us have living mothers, you see. So, rather than spend the day moping, we hung out and did stuff.
We made it a cooking day, where Lynn taught me an awesome recipe for chicken. It can be done with turkey, too, without much modification. Keep in mind, this is a Flew-style recipe (she cooks the way I do), so there are no real measurements.
Lemon Chicken with Tarragon in Cream Sauce
First, get some chicken. Chicken breasts work best for this recipe. You can use turkey breasts too, but you'll need more of each other ingredient, since the meat has more mass to it.
You will also need some tarragon, about a pinch (fresh is best, but the kind in the little spice jars works fine), and some lemon juice, about half a cup (again, a fresh squeezed lemon is best, but you can do with concentrate and have it come out fine). Final necessary ingredients are flour, butter, and a bit of oil (olive preferred, though canola does okay), as well as a small container of sweet cream and some red pepper. You'll need a saucepan with a cover to cook in, and a plate.
First off, mix up some lightly seasoned flour (season it with the red pepper for a bit of spice), and coat the chicken breasts with it. Meanwhile, melt some butter (a teaspoonful will more than do) in the saucepan, and mix it with a bit of oil. Once the butter is melted, and mixed with the oil, put the chicken breasts in the skillet and cook them on medium heat for about 10 to 15 minutes. You want to brown them on the outside, and make them just barely done on the inside. Also, you don't want them to get dried out, so one trick that's useful for this is pouring in a bit of water and putting a cover on the saucepan, to steam the chicken. Once it's approaching "barely done", remove the chicken from the saucepan and put on a plate, covered.
Now, get some more butter, and the cream (you can omit the cream, but you'll need more butter then, and more lemon juice), and pour the cream into the saucepan on medium heat. You want to slightly reduce the cream, and get the butter melted. Once this is done, mix in your lemon juice and the tarragon, and put the chicken breasts back in. Cover the saucepan and let it simmer on medium heat for another five minutes. You'll know it's done when the sauce is nice and thick.
If you did it right, the chicken and sauce should be nice and creamy, with the tarragon spicing it up nicely, and a quick bite of lemon when you chew. If you use turkey instead of chicken, the recipe is the same, except you'll need more lemon juice and a bit more tarragon. Don't overdo the tarragon, though!
You can serve the dish with a side of rice (either white basmati, or curried), or some pasta. Angelhair pasta or egg noodles work wonderfully. A good vegetable to go with is lightly steamed broccoli. You can also do carrots or brussel sprouts, if you want.
We hope you enjoyed this edition of Cooking With Flew, and enjoy the food! Save me some!
We made it a cooking day, where Lynn taught me an awesome recipe for chicken. It can be done with turkey, too, without much modification. Keep in mind, this is a Flew-style recipe (she cooks the way I do), so there are no real measurements.
Lemon Chicken with Tarragon in Cream Sauce
First, get some chicken. Chicken breasts work best for this recipe. You can use turkey breasts too, but you'll need more of each other ingredient, since the meat has more mass to it.
You will also need some tarragon, about a pinch (fresh is best, but the kind in the little spice jars works fine), and some lemon juice, about half a cup (again, a fresh squeezed lemon is best, but you can do with concentrate and have it come out fine). Final necessary ingredients are flour, butter, and a bit of oil (olive preferred, though canola does okay), as well as a small container of sweet cream and some red pepper. You'll need a saucepan with a cover to cook in, and a plate.
First off, mix up some lightly seasoned flour (season it with the red pepper for a bit of spice), and coat the chicken breasts with it. Meanwhile, melt some butter (a teaspoonful will more than do) in the saucepan, and mix it with a bit of oil. Once the butter is melted, and mixed with the oil, put the chicken breasts in the skillet and cook them on medium heat for about 10 to 15 minutes. You want to brown them on the outside, and make them just barely done on the inside. Also, you don't want them to get dried out, so one trick that's useful for this is pouring in a bit of water and putting a cover on the saucepan, to steam the chicken. Once it's approaching "barely done", remove the chicken from the saucepan and put on a plate, covered.
Now, get some more butter, and the cream (you can omit the cream, but you'll need more butter then, and more lemon juice), and pour the cream into the saucepan on medium heat. You want to slightly reduce the cream, and get the butter melted. Once this is done, mix in your lemon juice and the tarragon, and put the chicken breasts back in. Cover the saucepan and let it simmer on medium heat for another five minutes. You'll know it's done when the sauce is nice and thick.
If you did it right, the chicken and sauce should be nice and creamy, with the tarragon spicing it up nicely, and a quick bite of lemon when you chew. If you use turkey instead of chicken, the recipe is the same, except you'll need more lemon juice and a bit more tarragon. Don't overdo the tarragon, though!
You can serve the dish with a side of rice (either white basmati, or curried), or some pasta. Angelhair pasta or egg noodles work wonderfully. A good vegetable to go with is lightly steamed broccoli. You can also do carrots or brussel sprouts, if you want.
We hope you enjoyed this edition of Cooking With Flew, and enjoy the food! Save me some!
