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Old 11-16-2005, 09:34 AM   #11
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I'll never forget the first meal my husband cooked for me...steak and salad. He didn't have a kitchen table, so we sat on big cushions on the floor and ate at the coffee table.
That knocked my socks off. I'd never had a man cook for me before, except one who made me popcorn.
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Old 11-16-2005, 01:01 PM   #12
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awwww how sweet! Sounds like you made a good choice not going for the popcorn-cooker! Blessings!
Quote:
Originally Posted by Constance
I'll never forget the first meal my husband cooked for me...steak and salad. He didn't have a kitchen table, so we sat on big cushions on the floor and ate at the coffee table.
That knocked my socks off. I'd never had a man cook for me before, except one who made me popcorn.
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Old 11-16-2005, 01:48 PM   #13
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I think any cooking method of choice would work, depending on if you want to add veggies/tators etc. to cook as an entire dish, or if you just want to cook the chicken on it's own. I would discard the marinade from the chicken, and keep it juiced/up with additional lemon juice and herbs of choice so it doesn't dry out. If it's not too late, I would divide the marinade and save some for the chicken and some to brush over veggies or roasted potatoes - or add to mashed taters or save for a salad dressing.
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Old 11-28-2005, 11:24 PM   #14
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So....we tried a slight variation of this. Four chicken breasts, frozen. Wish we had fresh at the time, oh well. The marinade was about 1 cup white wine, 1/4 cup balsamic vinagarete, 1/4 cup olive oil, some poultry seasoning mix, four cloves of raw garlic, a liberal amount of fresh ground pepper, and a little salt. Let is soak in the 'fridge for about three - four hours.

Then it was seared in real butter.

Then potatoes, onions, and carrots were stir fried in the left over butter with some additional olive oil. The garlic was rescued from the marinade and used in the frying pan. (we don't generally re-use chicken marinade unless we can cook it due to food safety concerns)

The pan was deglazed with some more butter, lemon juice and white wine. I think we're up to 1/2 stick of butter by now in total, maybe a little less.

Then it all went into the roasting pan and it was roasted at 400 for about 30 minutes.

It was yummy!

The only thing I would add is some rice to serve it over.

But this was really easy and was made with stuff we had hangin' around at the time.

Thanks for the lead on this, excellent.
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