How do they know what works with what?
Does it requires tons of trials and errors?
What was their inspiration?
It's hard for me to come up with a recipe, I usually just Google recipes and look for the ones with good reviews.
But I was feeling adventurous yesterday that I decided to whip up something on my own.
Based on my limited knowledge on how to cook, I made this chicken pasta with lemon mustard and mushroom sauce. Sounds fancy? Not really, but it sure tastes good.
Pardon the lack of exact measurements of the ingredients because I SUCK at keeping up with it, especially when I constantly re-adjusting the taste as I cook.
oh, that's another thing I'm always interested to know..
How the hell people keep track on their ingredients' measurement?!
Chicken Pasta with Lemon Mustard & Mushroom Sauce
Serves : 1 (as usual, such a loner)
Ingredients:
- 1 medium sized chicken breast
- 1 portion of dry spaghetti
- 2-3 white mushrooms, sliced
- 1 stock cube, dissolved in 1 cup of warm water
- A handful of flat leaf parsley, chopped
- 1/4 cup (or less) all purpose flour
- salt and pepper to taste
- olive oil
- 1/2 - 1 tsp dijon mustard
- A splash of lemon juice
- 1 tsp butter
- a pinch of hot pepper flakes
2. Season the chicken generously with salt and pepper
3. Sprinkle some flour on the chicken, rub it on both sides until all covered and shake off the excess flour
4. Heat 2 tbsp of olive oil on medium heat (preferably on a non-non-stick frying pan, but any pan will work I think) and place the chicken on the pan to cook.
5. Cook the chicken for about 6-7 minutes on each side, time might differ depending how thick the chicken breast is. Just cook the chicken until it turns golden brown and left brown bits on the surface of the pan (don't scrape off these brown bits!)
6. When the chicken is thoroughly cooked, set it aside on a plate covered with aluminium to keep it warm
7. In a big pot, cook the spaghetti according to the recommended timing on the package (mine took 13 minutes). Don't forget to put salt on the boiling water before adding the pasta
8. While the pasta is cooking, it's time to make the sauce. Put the pan (used to cook the chicken before) back on medium heat and pour the chicken stock, scrape the brown bits to enhance the flavour of the liquid.
9. Cook the liquid, stirring occasionally until it reduces to half its quantity. Add in the sliced mushroom, lemon juice, dijon mustard, pepper flakes and chopped parsley, cook for another 1 minute. Stir it well and try to get rid of the mustards lumps until the sauce become smooth.
Taste your sauce and add seasoning if needed, I didn't put any salt in mine since my stock is quiet rich and salty by itself.
10. When the sauce is reduced and smooth, turn off the heat and add in the butter, swirl it until it melts.
11. While the sauce is still hot from the residual heat, Put the chicken back to the pan and coat it with the sauce
11. By the time you finished your sauce or probably while you're making the sauce, your pasta will be ready. Turn off the heat, save some pasta water in a cup and drain the pasta well. Put the pasta back to the pot and stir in some olive oil / butter and splash some pasta water to loosen it up a little.
12. To serve, put the pasta on a plate and then transfer the chicken on top of it and spoon the sauce over the chicken and pasta. Serve warm.
You can always cut the chicken first before putting them on top of the pasta to make it look prettier though. It's up to you.
It's your food,
you have the right to play with it anyway you want :D
This was yummy and filling!
I actually halved the chicken and store half of it in the fridge and ate it for dinner.
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May 12 is approaching real soon!
I'm pumped up and scared at the same time for the 8km run!
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If you haven't please don't hesitate to open this link and share some love..
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Cheers!
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