Well I’m working on getting the whole gourmet cooking up to par. I already made orange chicken which tasted better than the Chinese restaurant’s. I made chicken Marsala and curried chicken with couscous. Now I’m remaking grandma’s mushroom soup chicken. Instead of baking or frying the chicken dry I’m thawing it out in ice cold water and lightly pan searing it until golden brown. For the mushroom sauce, I’m using the heart healthy kind with Marsala and sherry wines with onions thyme and rosemary. Last time I made Marsala chicken I used fennel which was so yummy. So yeah that’s my food thought of the day.

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