Chicken breast has never been my favorite
because all the chicken breast recipes I have read and have ordered at
restaurants does not challenge much less tickle my discriminating palate.
Knowing that it is a healthy substitute to beef, pork or other parts of
the chicken itself, I experimented with several recipes, and finally I have
come up with one that is exciting to the taste buds. Our guests on my
cooking show on April 22 – Anita and Carlito Alvano, Flor Alvano, Anita’s
sister – Esther Santos, and Lito Serrano were amazed at how good and delicious
it was, not to mention how easy it was to prepare.
Ingredients:
2 pounds or 3 pieces boneless and
skinless chicken breast, sliced in serving pieces, 1/4” thick
salt and pepper to taste
1/4 cup dried parsley (add more if
needed)
1/2 cup bread crumbs
oil for searing
Sauce:
1/4 cup finely chopped onions
10 pieces button mushrooms, thinly sliced
1/2 cup water
1 egg
1/2 cup heavy or whipping cream
Garnishing:
3 pieces sun-dried tomatoes, cut into
thin strips
fresh parsley
Methods:<D>
1. In a bowl or pan, season the chicken
breast with salt and pepper. Add the parsley and bread crumbs and mix to blend
the ingredients.
2. In a non-stick skillet heat the oil to
medium hot. Sear both sides of the chicken slices until light golden. Do
not overcrowd the chicken pieces when searing. It takes a minute to sear one
side.
3. Transfer the chicken to a platter
after searing.
4. In the same skillet saut? the
mushrooms quickly. Add the water and simmer. Whisk the egg and cream together
to make egg liaison. Add this to the simmering water. Return the seared chicken
to the simmering sauce. Simmer for a few minutes until cooked. Garnish and serve
hot.
Household Hints:
Mother’s Day is always a very special
occasion, and we all take that extra step to thank our moms in so many ways,
and in our own unique ways. No matter how simple or complex your ideas in
making her happy on her special day, one truth remains – that she will always
appreciate anything you do out of love. The following are just some ideas that
you can draw from.
1. Do not let her cook that day. Instead,
buy her favorite food from her favorite restaurant; or better still, you can
order from my carry-out. Ask the chef to prepare something unique, but
delicious and healthy. Join her for a delightful and enjoyable meal. Do not let
her lift a finger – just let her sit,
relax and enjoy the day. Wash the dishes and tidy up her house yourself. Eating
in an informal manner, that is, using disposable plates, etcetera, you can
concentrate on having quality time with her. Talk to her, reminisce and let her
feel the warmth of your love.
2. Buy nice and unique flowers without
over-budgeting. But in the same token, just picking up a bunch of flowers and
writing on a card to go with it is not the way to go either. Instead,
drop by a nice flower shop and pick out several flowers that are different, but
which harmonizes with each other. Get a simple vase and choose nice leaves also
to match. Utilize the florists expertise. You will be surprised how much
she can be of great help with this regard. Bring the flowers to your mom’s
house and arrange them there so you can have more time with her. Let her
choose a place to put your flower arrangement. As a crowning gesture of your
affection, pick one very special flower to hand her.
Kissing her hand in the process not only
shows a sign of respect and good upbringing, but lets her know also how much
you love her. By no means you are overacting. Quite to the contrary – for love
knows no bounds. Don’t forget to hug her and tell her how much you love her.
This will quite make up for those lost moments with your mom.
Being a professional culinary artist
myself, I can give you several more ideas, but my space is so limited. Just
call me at (703) 528-0300.
Editor’s note: Mrs. Evelyn S. Bunoan is
Owner/Master Chef, Philippine Oriental Market & Deli (with more than 25
years of service to the Filipino-American community) - 3610 Lee
Highway, Arlington, Virginia; (703)528-0300; Master Chef (French
cuisine), Le Cordon Bleu, London, UK; recipe creator, improviser, and
food stylist and writer; kitchen-tested and mastered more than 300
recipes, and counting.<D>