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There were 3 huge chicken breasts in the fridge and my girlfriend wanted me to make chicken scallopine with saffron cream sauce. Well, this has been made at least twice and I really didn't want to make it again, I wanted something else, but what? The thought of pot pies came to mind, hey it's been at least 10years since I made some. I'm not one of those cooks who likes to measure ingredients unless I'm following someone else's recipe or I'm baking(if you're a baker you know how important that is).Needless to say I don't have exact measurements on anything except I know it was 1 1/2 breasts, can of cream of celery and milk, one large potato and half a can drained early peas. I threw dried herbs, salt and pepper in and put it all together...lol. Hey it came out good and that's all that matters right?
3 comments:
What did you use for the crust? I do a lot of cooking without measuring too and I've heard that the French love to do that b/c that way they never eat the same thing twice. Even if it's the same dish, it always tastes different b/c they always add something different. I read that in "Why French Women Don't Get Fat."
It was the recipe for Pate' Brisee in Martha Stewart's Baking Handbook. I saw that author of that book on the Today show, I might have to pick that up.
I cook like you do, some of this, some of that, its just people have to use their judgement, on how THEY like it.. nice method!
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