Today I'm linking up with Trish's Cook it Up! Challenge over at Love Laughter and a Touch of Insanity and Weekend Cooking hosted by Beth Fish Reads.
So when you're learning to cook where do you start? For me it was Southern Living, Taste of Home and lots of allrecipes.com which was fairly new at the time. I think over time I ended up with all of the cookbooks. This is the only one I had left and it was sitting in the back of the pantry collecting dust when I dug it out for this challenge.
So I dug this out back in December and it's been front and center on my shelf for two months. It's good. It's useful and it's a great resource for weekday dinners. But... I don't even know what the but is but there is one. This is a book that's hard to get excited about. Every recipe in this book is good, quick to make and for the most part doesn't require processed ingredients but there aren't really any recipes where I'd finish dinner and think "I've GOT to make that again soon."
Which brings me to the question I've been asking myself for the last couple of weeks. What makes a cookbook a keep worthy cookbook? I mean obviously if none of the recipes come out good that's instant toss. But what about a cookbook that's okay? Is that worth the shelf space? The majority of these recipes can be found online so that's definitely a point towards getting rid of it but most of Barefoot Contessa's recipes can be found online and you'd have to pry Back to Basics out of my hands.
So while I ponder the keep or toss conundrum I'll give you my favorite recipe we've had this month -
Skillet Herbed Chicken with Mustard
3 tablespoons prepared Dijon mustard
2 tablespoons honey
2 tablespoons dried tarragon (I cut this in half- that's a LOT of tarragon)
2 teaspoons dried basil
2 teaspoons dried thyme
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons vegetable oil
4 boneless skinless chicken breast halves (I pounded mine fairly thin)
1 cup white wine, divided
In a small bowl, blend mustard and honey. Mix in the tarragon, basil, thyme, salt and pepper.
Heat oil in a large skillet over medium heat. Brush chicken on both sides with mustard mixture and add to the skillet. Pour 1/4 cup wine around the chicken. Reduce heat, cover, adn simmer about 10 minutes or until liquid is reduced.
Add another 1/4 cup wine to skillet and continue to cook 5 more minutes or until chicken is no longer pink and juices run clear. Remove chicken, reserving liquid in skillet.
Mix remaining wine into the skillet, stirring to loosen any browned bits. Increase heat to medium and cook, stirring occasionally, until liquid is reduced by about 1/3. Serve as a sauce over chicken.
This is quick and tasty without being boring and goes with just about any side dish.