I was dithering about what to cook one night earlier this week, initially i thought about making homemade hamburgers, but kicked that one to the side as i was doubtful they would be as good as the ones we had recently with the Phillip's. JP made the best hamburgers i've eaten in ages. I'm not really a huge Hamburger fan, it's not something i would ever particularly order in a restaurant (GBK withstanding) but these were delicious. Looking through the fridge i came across some amazing Garlic which was recently given. Each bulb is one whole clove & it's so sweet, it's great to roast in the oven or use for Aioli. The Houseboy laments over my love of garlic which can occasionally take over mealtimes with vengeance, but there is no way i'm giving it up! Anyway it's very good for you.
When Mrs Rhodes was down visiting the Big Smoke recently we headed to the V&A in South Kensington for a morning of culture. We saw a great exhibition 'The History of Making' & i highly recommend it. It's small enough not to bore people who aren't too museum minded but with enough to keep the highbrow interested. My favourite was the 'Alphabet', a row of pencil-tip structures by Dalton Ghetti - so amazingly miniature & detailed. I doubt i will be attempting anything similar as i don't think i have that much patience.
This is an easy & quick dish which freezes well. You can make is more interesting by maybe adding different kinds of Mushrooms, using Red Wine in place of White...the choice is yours. You could also add a little cream near the end to make it as little richer.
Serves 2.
Ingredients:
- 2 chicken breasts
- handful of button mushrooms
- several sprigs lemon thyme (normal thyme is just as good)
- 2 garlic cloves
- juice of half a lemon
- splash of white wine
- pinch of s&p
Method:
Begin by pulling the leaves from the stalks of thyme, slicing the garlic thinly & squeezing the juice from the lemon, combine together in a bowl along with s&p. Slice the chicken breasts long ways into 5/6 strips & add to the marinade you have just made. Coat well and set aside. Ideally it's nice to let is rest for 30mins so all the flavours infuse, but not imperative. Heat up your frying pan till nice & hot with a dash of olive oil & carefully add the chicken, cooking for roughly 10 minutes. Add the wine & mushrooms & turn down the heat & leave till chicken is cooked through. I served this with Mashed Potato & Mange Tout, but it would work equally well with Couscous or Rice.
Begin by pulling the leaves from the stalks of thyme, slicing the garlic thinly & squeezing the juice from the lemon, combine together in a bowl along with s&p. Slice the chicken breasts long ways into 5/6 strips & add to the marinade you have just made. Coat well and set aside. Ideally it's nice to let is rest for 30mins so all the flavours infuse, but not imperative. Heat up your frying pan till nice & hot with a dash of olive oil & carefully add the chicken, cooking for roughly 10 minutes. Add the wine & mushrooms & turn down the heat & leave till chicken is cooked through. I served this with Mashed Potato & Mange Tout, but it would work equally well with Couscous or Rice.
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