So, my new years resolution is to try a new recipe and tweak it every single week. That and to beat my boy regularly, get his pain tolerance up more and to get him in his chastity device more often.
So far, so good. On New Years, I played in public, had a great time with a cane, a thin paddle and my single tongued dragon's tail. OH MAN, I tophighed so quickly and that haze just lasted for the rest of the day. The pet is currently cocklocked and I love it!
Back to the other part: Today I tried to do my take on Chicken Piccatta /Chicken Marsala. This was a very different recipe for me especially how it has such simple light flavors. Usually that's not my style of cooking, I love bright, bold ZOMG, MY TONGUE IS OVERWHELMED type flavors, but this time, I tried something new.
I used a melding of two recipes in order to make this. Chicken Marsala and Chicken Piccatta. It came out okay.. I'm going to do it again at another point to tweak it better.
I used chicken thighs instead of chicken breasts. I covered them with plastic wrap and then pounded them flat with the flat side of my mallet. After that, I lightly seasoned each piece with garlic salt and lemon pepper. I quickly dredged the pieces in flour and let them sit.
I took my large stainless steel skillet plan and heated it to medium to high heat. I added 2 tbsp of butter and 3 tbsp of olive oil. Waited for them to melt and mix together. After I heard the sizzling of the delicious mixture, I shook off the excess flour from the chicken thighs and put them in the hot skillet. Be sure not to overcrowd the skillet, mine was rather large, so I was able to fit 3 large pieces of chicken inside. Let the chicken cook for 3 mins without touching it. Flip it over and then let it cook for three minutes more. If you don't mess with the chicken while it's cooking, it won't stick to the pan and will easily turn over. After the 3 minutes are up, remove from the skillet, put it on a plate and cover with aluminum foil. Add another 2 tbsp of butter and 2 tbsp of olive oil and repeat the cooking process. Take the rest of the chicken and add it to the plate and cover. Repeat until you run out of raw meat!
Now add half of a medium sized onion that has been chopped up to the pan, let that cook for a bit and soften. Add 3/4 of a cup of white wine to your pan and let it cook down and reduce to about half the amount. Add 2/3 cup of chicken broth to the mixture and stir. Make sure you get the delicious brown bits off of the bottom of the pan. There's where the nomgasms are. Take the chicken that was sitting on the plate and add it to the simmering pan and let it cook for around 5-6 minutes more. Remove the chicken from the pan and plate. Add 2 tbsp of butter to the pan and stir it up, slowly thickening the sauce. Drizzle pan sauce on top of chicken and enjoy!
So, here's my issue with this. THERE IS TOO MUCH OIL AND BUTTER!!! Wayy too much. The oil ended up pooling at the bottom of my plate. Not very tasty to sop up. I think next time I'm going to cut 1/2 the amount of the olive oil and see how that works. I'm going to put a little bit more seasoning in the chicken and in the sauce to give the dish more flavor. Chances are I'm going to add herbs to keep it light. Maybe more pepper too? Also, I think I may have to reduce the sauce much more. It was a nice sauce, but I wanted it to be much thicker. I could also add cornstarch to make it work.
All in all, I'll give it a 6/10. The fact that it was so oily made it lose a lot of points. I wanted a little bit more flavor to it and the minimal seasoning wasn't enough for me.