Survivor: Kitchen

Pinterest is one of my biggest time suckers, that and my incredibly amazing ability to procrastinate. I've been pinning on Pinterest for ages now. There's so much inspiration and I have a squillion and one pins, BUT I pretty much never do anything with them. Occasionaly I have a look through them to see what I've pinned.  I mentioned this to Shay last week. We quite often pin each others pins, especially the food ones. More often than not, the "totally bad for you but god they look good" recipes. Shay came up with the brilliant somewhat insane idea that each week we are going to pick a recipe and both of us are going to cook it. Now I'm sure you know by now that cooking/baking is not really either of our strong points. This is going to be a very interesting exercise. I'm going to apologise in advance to the very nice people that have produced these recipes, for all the disasters etc that are going to arise from this experiment.

This inaugural recipe is from Simply Delicious and is Creamy Dijon Chicken.

The original

My version of Creamy Dijon Chicken

Rather than retype the recipe here, you can go over to the actual recipe by clicking on the link above. You'll notice that my attempt doesn't look much like that one. I think that will be a recurring theme over the coming weeks. I didn't let the sauce reduce enough, I was in a hurry and hungry!

My changes to the recipe, that's official changes as opposed to "stuffed it up" changes -
I halved it as I was making it for one, so one for now and one for later, or possibly a late night snack "a la Nigella" when I get the munchies before I go to bed!
I didn't have any leeks, I only had a Spanish onion, I forgot to buy them at the supermarket, because I was completely shocked when I walked into the supermarket which was in the middle of renovations and everything was not where it should be.

Despite the differences, it was ok, I had it with a crisp salad, using whatever I had in the fridge, which wasn't much as most of my salad vegetables had succumbed to my scientific experiment of how long they could survive in the fridge, and had finally died.  (Side note, they don't last as long as you hope they will.)  I concur with Shay that maybe American dijon mustard is not the same as the French dijon mustard we get here, it was very mild.  I stress, this may not necessarily be the fault of the original recipe but I found that the mustard did not shine through and the lemon took over.  As it is, it is an easy,  quick recipe, especially if you flatten the breasts or cut them into bite size pieces so that they cook quickly, great for a mid week meal.  In my mind that's always a winner. I'm forever looking for quick easy meals.  If you're not a huge fan of strong mustard flavour, and I'm one of those people, it's mild enough that the kids should like it.   I'd probably tweak it next time, and either reduce or leave out the lemon.

This one didn't make the cut.

Jeff Shay has spoken. Creamy Dijon Chicken it's time for you to go.

Pop on over to Shay's Kitchen Survivor post at Quilting In My Pyjamas and stay tuned for next week's  burnt exciting offering.