The French Connection

You'll never believe it ~ I actually remembered to take a photo of something I cooked! Normally we eat faster than I remember to do that. The mushroom sauce I put over the chicken last night is one that I've done over budget scotch fillet as well. It seems to go well with beef and chicken very nicely.


The sauce was just a couple of spring onions finely sliced. I only had 3 mushrooms. Four or five would have been better, so I cut them in half and then finely sliced them.

After I had pan fried the chicken in a mixture of butter and light olive oil, I threw in the spring onions and sauted for a minute, then added the mushrooms. Once they had softened a little I added a large dollop (I used a regular teaspoon, not a measuring spoon) of dijon mustard and cooked that for about 30 seconds. Then I added some white wine...just what I had in the fridge that is used for cooking. I think it's a Brut....but anything you have is just fine. It might've been about a scant 1/4 cup. That was good for deglazing the pan and getting all the stuff off the bottom ~ the extra flavour! Once that was boiling I added about 200ml of cream and then let that come to the boil. I let that go for a few minutes til it had reduced thickened up a bit ~ not long.

Whilst all that was going on, I had put the chicken into the oven to keep warm, on the bottom shelf. I used thigh fillets cos they were cheap and what I had. They were lovely and moist and coloured up beautifully.

The water predicament was resolved in a fairly timely manner yesterday. Apparently a rubbish truck hit a fire hydrant a couple of streets over. I was finally able to shower around 10am...and by then I really felt like I needed it LOL. We went from low pressure to no water to low pressure...enough to flush loos. At that point I filled up some buckets and got some dishes done. But then it was back by 11am with no problems.