I think I just had the best dinner ever. For real. It was amazing. Remember when I bought chicken breast for my pasta the other day and then forgot to use it? Well, I figured I’d use it tonight, but needed to get a fab recipe as I find chicken breast quite boring if not done really well.
Well, I found an awesome recipe, and it actually came from Cooking Light. The recipe was for Gruyère , Arugula, and Prosciutto-Stuffed Chicken Breasts with Caramelized Shallot Sauce. But I substituted the arugula for spinach. And…Yum. I know I keep saying, “Oh my God, this is SO easy,” with everything I make…and you’re probably saying, “yeah, sure.” But his really was easy. And I think that, like everything in life, you get better at cooking the more you do it. With each meal I make, I get faster and more confident, even when doing something completely new. So cook a lot! And you’ll see how easy it becomes.
This recipe called for 6 chicken breast halves, but I only made 2, which meant cutting down on everything else in the recipe. I put the chicken between saran wrap and used my meat mallet to pound the chicken until it was flat.
Make a little slurry (I LOVE that word) with cornstarch and water and add it to the sauce, stirring for about a minute. This will thicken the sauce right up!
2 Guys Uncorked recommend you try a Sainte-Croix 2006 Syrah-Merlot blend or possibly a Ravenswood Chardonnay 2006 with this lovely chicken. While cooking, I listened To Bon Iver’s For Emma, Forever Ago, which was perfectly mellow and calm for being in the kitchen on a rainy Monday evening. And now I’m going to bed to dream of my leftovers. Seriously.