21 March 2011

Dinner in White

On Friday night, I threw as many tasty things as I could find into a roasting dish, put it in the oven, and served it with rice. It wasn't until I got to the picture-taking stage that I realized that everything was white. Chicken, mushrooms, onions, garlic, cream... oh well. It was nonetheless tasty. If blinding. I would have to add something else just for the colour if I were to do it again - and do it again I may, because this was a damn easy Friday night dinner.

Dinner in White
Serves 2

10 cloves garlic
1 tablespoon oil
3 chicken breasts
1 tablespoon seasoned flour
1 handful enokitake mushrooms
1/2 onion
1 teaspoon mixed herbs
1 tablespoon butter
1/2 cup cream

Peel the garlic cloves and place in an ovenable tray (or make a tray out of some foil). Douse with one tablespoon oil and roast at 180 degrees (360 Fahrenheit) for ten to fifteen minutes, until they are soft, sweet and slightly blackened at the edges.

In the meantime, dredge your chicken in seasoned flour and place in another baking tray. Chop the half-onion into thin crescents and add to the pan, along with the mushrooms. Slice the tablespoon of butter into pats and lay it gently over some of the chicken. Sprinkle over herbs, salt and pepper, and roast for fifteen minutes at 180 degrees (360 Fahrenheit).

Tip the roasted garlic with its oil and juices into the chicken pan along with the half-cup of cream. Stir the melted butter and cream together to combine a little before returning it to the oven for ten minutes at the same temperature as before.

Serve with rice.