Friday, September 30, 2005

Chicken Licken

Chicken with Leeks and Corn

2 leeks (white part only) sliced thinly
1 cup corn (I used frozen and I didn't measure it so this is a guess)
2 chicken breasts
glug of white wine
glug of half and half

Saute leeks until soft and then add corn and cook until starting to brown a bit. Turn off heat and reserve. Cook chicken breasts. Heat up corn and leek mixture. When hot, add white wine and simmer until some of it cooks off. Add half and half and cook until it thickens a bit. Put chicken breasts on plate and cover with sauce. Devour.

I served this with zucchini. Shredded zukes and drain (like you would eggplant) for half a hour or so. Squeeze every last bit of water you can out of the zuke shreds and then put in a pan and saute with a bit of olive oil. Add a pinch of thyme and lemon zest. Cook until hot or shape into patties and cook until browned and crisp on the outside. If zucchini is large, scrape out the seedy part in the middle or it's going to be wet rather than distinct shreds. Mmmmmmm.

Tonight: empanadas with mushrooms, red onion, carrot, anise, pine nuts, and a bit of ground beef. Served with a salad with tomatoes and cukes and whatever the heck else I need to use up!