If anyone reading this blog is thinking, "Boy- Mike sure likes chicken" well, you're right! That doesn't account for why all the dishes I've prepared and bragged about for all the social networking world to hear are chicken dishes. The reason for that is because I just happen to have quite a bit of boneless, skinless chicken breasts in the freezer. I found this dish on allrecipes.com. I just typed in "boneless, skinless chicken breasts" and amongst the variety of dishes, this one sounded good. Why? - Because it called for brandy and I like brandy (the beverage that is...not some girl I may or may not know). Making this gave me an excuse to buy a bottle....as though I needed an excuse! I basically coated the chicken with flour and bread crumbs. Before sticking it in a 450' pre-heated oven, I browned each side on the stove top. The recipe called for the chicken to be cooked at 400' for 1 hour. But I was hungry after a long day in Manhattan. I cooked it at 450' for 30 minutes in a casserole dish. I poured in 1/2 cup of milk and two tablespoons of brandy. I kept an eye on it waiting for the edges of the milk to bubble and brown. The rice was basically easy-cook brown rice. My neighbor at the other end of the block gave me the banana peppers and bell peppers from his wife's garden. I stir-fried them in olive oil during the 10 minutes the rice was cooking. As everything went smoothly, or seemed to be going so, I forgot to add salt and pepper to the chicken. I don't think I added enough brandy either. I couldn't taste any hint of it. Still, the chicken was really moist. The rice and peppers were excellent! I’ve had my fill of chicken. Tonight, meatloaf night...with ground turkey!
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