Diva Cooking 101

Divas cook gorgeous things that are fabulous enough to share with friends and family. They just don't cook much. Every diva needs a few, easy signature dishes to get by. Are you a diva cook?

Divas cook while listening to Billie Holiday, Muddy Waters, or the Rolling Stones.

Divas cook while sipping Champagne, Chardonnay, or a martini.

Divas cook with a feather boa draped around their shoulders.

While cooking, divas nibble gin-soaked olives or Champagne-saturated strawberries.

Divas cook while wearing an apron that says, "Tomorrow is another Chardonnay."

A diva's favorite breakfast is last night's appetizers.

Divas don't stress over particular amounts in any recipe. Glugs, plops, and handfuls are accurate enough.

Divas can cook with boas because diva recipes do not require many steps. Still, the food is fabulous.

Thursday, April 30, 2009

Sautéed Chicken with Mushrooms

Chicken is probably my favorite meat, because it is so versatile. Here is a super simple and quick recipe for dinner. This one is elegant enough to serve your guests, especially if your guests come baring chilled Chardonnay and a juicy story about someone you both hate.

If you have time to plan and shop, experiment with different mushrooms. Shitake would be wonderful in this recipe. Do not substitute the heavy cream with milk. I did once--big mistake. The milk curdled and I ruined the whole dinner.

Sautéed Chicken with Mushrooms

1 lb. Chicken breast

oil for sautéing

mushrooms, sliced

a sprinkle of thyme

a good pour white wine

a good squeeze lemon juice

a few splashes heavy cream

Using an empty wine bottle, smash the chicken breasts down to a thin cutlet.
Sauté in oil for a few minutes each side, remove and keep warm.
Back in the same pan, sauté the mushrooms until they are soft.
Add the thyme, white wine, and lemon juice.
Reduce this a bit, then add the cream.
Heat this for a bit, then pour the sauce over the chicken for a lovely dish.

Options: Substitute a dash of balsamic vinegar for the lemon juice.

Make it a meal: Serve with Orzo with Peas & Parmesan (see recipe).

Wine: Whatever your guests brought!
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