A
Sunday supper was in the planning – I was thinking of chicken. I had two nice
slices of cooked bacon left over from breakfast and I had an idea for a
take-off on Alice Springs Chicken. Here’s what I did:
I
fileted a large chicken breast into two nice pieces. Next I sliced up an onion and sautéed it in a
bit of butter and some bacon fat. Once
the onion started to soften I moved them to the sides of the pan then put in
the chicken.
Meanwhile,
I opened and drained a small can of sliced mushrooms, crumbled the bacon, and
got out the bag of shredded cheddar. Once the chicken was browned on the first
side I flipped them over, piled on the onions and the mushrooms, and topped
each with the bacon and a nice portion of the cheddar. I popped on a lid to
keep in the heat and melt the cheese. In
a few minutes, once the cheese melted, it was all done and ready to serve.
I
regret to say – as you can see – I didn’t even think to get out the camera. My
Hancock Shaker Village chicken picture will have to serve.
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