STATUS UPDATE

Well, my new Dell has arrived and it is as quick as anything, which is a huge relief since the Toshiba that bit the dust a couple of weeks ago now was...let's just say that booting it up was like watching grass grow...waiting for Spring...slow as molasses, it was.

Now the real work begins. The migration of data, copying favourites, creating new Outlook folders AND...last, but not least, loading more software (ugh). There is of course the all important camera and photo tinkering software, the PDA/Smartphone synchronization software fo retrieving contact numbers and email addresses, the video editing software, printer drivers, desktop publishing applications, and all that jazz. At the end of the day, it makes on wonder just what we would do without these virtual windows (no pun intended) to the outside world. These conduits to life; scheduling us, maintaining us, organizing us, entertaining us, etc., etc....

Anyhow, my point is that I should be back blogging in no time...logging in with my new fingerprint scanner and Skyping anyone who will listen! It's been an annoying last few weeks, but...the up-side is that I may actually be learning patience (yeah, right) and, I have had plenty to keep busy with.

Gidday me mates, and catcha soon, eh...

SISTERHOOD AWARD AND THANKS!

I am posting today to thank the lovely Cheryl at Cooking Dunkin Style for this Sisterhood Award. She is a dedicated wife, amazing cook, Princess of Marthaland and fun friend to share with. I am honoured and flattered to have received this award. Thank you!

The rules of this award are:

1. Put the logo on your blog or post.
2. Nominate as many blogs as you want which show great attitude and/or gratitude!
3. Be sure to link to your nominees within your post.
4. Let them know that they have received this award by commenting on their blog.
5. Share the love and link to the post and the person from whom you received your award.

I would like to give this award to the following folks:

• Joie at Joie De Vivre: An Amateur Gourmet's Guide
• Arfi at Homemades
• Nikki The Foodie at Lobster Gram Gourmet Recipes
• Sara at Sara's Kitchen
• Rhylesgranny at Tea And Wheaten Bread
  

Keep on posting the wonderful creations that you so love to share with the rest of us in cyberworld and, thank you so much for visiting and sharing your own ideas and comments even if I don't have as much time as I would like to visit more often (as I should) or leave more comments for you.

Salute and bon appetit!

CREAMY TARRAGON CHICKEN

This is a variation of one recipe my Mom used to make. She will be the first one to tell you that she was never a gourmet cook, but she does have a few signature dishes that were always truly exceptional and I believe this is one of them.

My Mom didn’t come from a family with much in the way of a grocery budget. Her family had more than a few mouths to feed too, so she would tell us how it was often cornbread and beans for supper in her household. She did learn to make a mean pot of pork & beans though, and she knows her way around the kitchen well enough to make quite a tasty pot roast with veggies as well…not to mention her notoriously delicious cobblers. No, my Mom probably doesn’t give herself enough credit, although compared to the AMAZING cook that was Dad’s Mom, my Grama, who passed many of her skills to my Dad, I can see where my Mom might feel less comfortable in the kitchen than some.

My mother has always been petite as well, so she probably doesn’t have the same passion (or obsession) with food as some of us do…unless, of course, it is derived from chocolate or is in the form of pastries! (Bear claws, right Mom???) :o) But this recipe is in honour of her, my Mum, because she introduced this flavour combination to me and always made it to perfection, that is how I recall it anyway.

This is a wonderful twist on chicken and I think anyone who likes chicken and tries it will like it! So, here we go…


INGREDIENTS:

6 Chicken Breasts
* Salt & Pepper
¼ Cup Flour
¼ Cup Butter
1 Med Onion, finely chopped
¼ Cup (more or less) Dry White Wine
1 Tsp Tarragon
½ Cup Chicken Broth
½ Cup Condensed Milk (non-sweetened) or Cream

*Amounts vary to individual tastes.


DIRECTIONS:

First, sprinkle chicken breast pieces with salt and pepper then dredge with flour but set aside the remaining flour.

Next, in a large skillet, heat 3 tablespoons of butter over medium heat and then brown the chicken on both sides.

Move the chicken to a glass oven dish and keep warm in a low temp oven until sauce is ready.

Add onion to skillet and sauté for 1 minute before adding wine and increasing the heat to high.

Now cook until most of the liquid has evaporated, stirring occasionally to loosen anything sticking on the bottom of the pan.

Once most of the liquid is gone, reduce the heat to medium-low and add the reserved flour, stirring to a thick paste (roux style).

Now add the tarragon and chicken broth and return the chicken to the skillet, covering and cooking until tender, about 20 minutes.

Add remaining butter and condensed milk (or cream) to the skillet and combine well and make sure it is heated well through. Just a note here - condensed milk makes a lower-fat creamy sauce than full-fat cream.

Now move the chicken to a serving dish or platter and pour creamy tarragon sauce over chicken breasts.

Voila! YUMMMMM!!!!

I served this with steamed broccoli and carrot-potato mash – it was superb if I do say so myself!