dixieroadrash
Day 173 Mmmm Lunch
Made Chicken Phillys. So freaking yummy! My hubby and I collaborated on the recipe.
Ingredients:
1Tbsp butter (real butter, not margarine)
2 Tbsp Truffle Oil (black or white -- you may also substitute olive oil, preferably extra virgin)
1 white onion, 1/2 diced, 1/2 sliced
2 bell peppers (preferably green), sliced
2 cloves garlic, finely minced
Dash of salt
Generous dash of ground black pepper (fresh ground for best results)
Liberal dash of crushed red pepper (to taste)
2tsp cayenne pepper, fine ground
1½ - 2 cups Worcestershire sauce to taste (but don't leave it out!)
20oz chicken breast, chopped
16oz portobello mushrooms, chopped
8 slices cheese (preferably Swiss, Muenster or similar)
4 French sandwich rolls (wheat or other hearty bread recommended)
Directions:
In a large skillet or griddle, melt butter in olive oil, topping with black pepper. Once melted add chicken, bell pepper, and Worcestershire sauce. Let simmer, stirring occasionally until bellpepper is slightly pliable.
Add the mushrooms and onions. Top with the garlic, crushed & ground red pepper, and salt. Continue to simmer until all the liquid has evaporated from the pan, stirring sparingly. We want caramelization here, so slow & heavy browning should be encouraged. Be sure to scrape the caramelized goodness off the bottom of the skillet occasionally, mixing with the rest of the ingredients; this is a source of much of the Philly's savory flavor.
When the mushrooms and onions begin to caramelize, make sure that the chicken's juices are running clear (no blood; raw chicken is no good). Turn down (or off) the heat to the skillet, then lightly toast the bread either on the skillet or in a toaster oven. If you choose to toast the bread on the skillet, you may want to add a small amount of extra butter to the skillet first. Add 1 slice of cheese per half to each hot bread roll.
Add the meat and veggies to the sandwich, serve with your choice of appropriate side dish (e.g. fries/chips, beer-battered onion rings, etc). Enjoy!
Day 173 Mmmm Lunch
Made Chicken Phillys. So freaking yummy! My hubby and I collaborated on the recipe.
Ingredients:
1Tbsp butter (real butter, not margarine)
2 Tbsp Truffle Oil (black or white -- you may also substitute olive oil, preferably extra virgin)
1 white onion, 1/2 diced, 1/2 sliced
2 bell peppers (preferably green), sliced
2 cloves garlic, finely minced
Dash of salt
Generous dash of ground black pepper (fresh ground for best results)
Liberal dash of crushed red pepper (to taste)
2tsp cayenne pepper, fine ground
1½ - 2 cups Worcestershire sauce to taste (but don't leave it out!)
20oz chicken breast, chopped
16oz portobello mushrooms, chopped
8 slices cheese (preferably Swiss, Muenster or similar)
4 French sandwich rolls (wheat or other hearty bread recommended)
Directions:
In a large skillet or griddle, melt butter in olive oil, topping with black pepper. Once melted add chicken, bell pepper, and Worcestershire sauce. Let simmer, stirring occasionally until bellpepper is slightly pliable.
Add the mushrooms and onions. Top with the garlic, crushed & ground red pepper, and salt. Continue to simmer until all the liquid has evaporated from the pan, stirring sparingly. We want caramelization here, so slow & heavy browning should be encouraged. Be sure to scrape the caramelized goodness off the bottom of the skillet occasionally, mixing with the rest of the ingredients; this is a source of much of the Philly's savory flavor.
When the mushrooms and onions begin to caramelize, make sure that the chicken's juices are running clear (no blood; raw chicken is no good). Turn down (or off) the heat to the skillet, then lightly toast the bread either on the skillet or in a toaster oven. If you choose to toast the bread on the skillet, you may want to add a small amount of extra butter to the skillet first. Add 1 slice of cheese per half to each hot bread roll.
Add the meat and veggies to the sandwich, serve with your choice of appropriate side dish (e.g. fries/chips, beer-battered onion rings, etc). Enjoy!