10.09.06: Transmission Begins

One of the many dishes to come.. Chicken breast w/mushroom white wine cream sauce~baby rockets~fries~and beans

Before

After

I just love it when my chicken breast is juicy and tender. I think the trick is to butterfly it, pan fry both sides quickly then chuck it in the oven for like 12-15 mins at around 180°C. That way, you don't get the 'oh, it's so tough and dry' chicken breast, which despite it being a good source of protein, is so damned hard to swallow.

A generous amount of extra VIRGIN olive oil when panfrying usually contributes to the tenderness (extra virgin meaning the olives were of the purest form of being virgins when they were pressed..hehehe and thus, being more superior than those olives used for the only 'virgin' olive oil).

Another important thing is the quality of the chicken meat stays nice and juicy only if you can finish it in a meal (please refer to 2nd picture). Say you can't finish it and want to keep it in the fridge for the next day's lunch. It is likely your chicken mushroom white wine cream sauce will be tough and dry, and you will only have yourself to blame (not to mention how soggy your fries will be..but then again most people can finish the fries even if they are full).

So it might be wise to make sure when you obtain your chicken breast(s) at the market (or supermarket..whatever) that the size of the breast(s) are of good standard... by that, I mean not too big, not too small and that it(they) is just enough to make you happy (being too ambitious or too picky with the breast sizes usually brings problems because you won't be able to find any).

Ok..enough nonsense for the day...
_