Talk about simple joys, it was such a delight when my favorite bread store in the corner finally came up with artisan breads. There’s something about its rustic smell that makes me long for Europe’s country side. While the bread was still warm, I paired it simply with butter…Umm…Umm! I thought I was in heaven for a while 🙂 Really, nothing beats simple things that make us happy.
It’s almost lunch time as I write this. I thought I’d cook a dish that goes well with the bread – Chicken Alexander. The recipe calls for…
- 2 tsp. butter
- 1 medium onion chopped
- 2 carrots diced
- 3 chicken breast fillet cut into strips
- Fresh herbs (either dill or rosemary)
- 1 can cream of mushroom
- ½ cup corn
- 1/3 cup peas
- 3 large potatoes
- Salt & pepper
- Season chicken strips with salt & pepper. Set aside.
- In a heated pan, sauté oil, butter, onion and carrots for a minute or two. Stir in chicken strips until color changes from pink to white. Then sprinkle the fresh herbs ( either dill or rosemary).
- Add in the cream of mushroom and simmer for a while. If it’s too thick, add a little milk until you get your desired consistency. Season with salt & pepper. Set aside.
- In a bowl, mash the potatoes; add butter & a tablespoon of milk. Season with salt & pepper.
- In a shallow baking dish, spread the cooked chicken and cover completely with mashed potatoes on top. Finish it off with grated cheese.
- Bake for 15 minutes at 180 degrees or until slightly brown.
- While hot, enjoy the dish with a warmed up artisan bread on the side.
- Good for 3-4 people.
Do try this for dinner later! I’m sure your family will love it.
Enjoy your Sunday! 🙂