Lamb and lentil soup is rich, hearty, and filling. It’s a great dish for a cold winter’s day. This recipe is for one serving of soup (more on that later).
I had some lamb broth leftover from the lamb breast provencale recipe I posted a few days ago. Since I wasn’t in a particular hurry, and it was chilly, I decided to use it up and make a single serving of lamb and lentil soup. I’d just bought a bag of lentils, and lentils and lamb are a good combination. Since it was an experiment, it was also a good way to test the recipe on a single serving of soup before I made a huge pot of it.
This recipe uses that lamb broth, plus lentils, diced tomatoes and thyme for lots of flavor.
It does take a while to cook, but once you get the ingredients together it’s mostly set it and forget it, so you can start it early and then go do something else while your soup simmers on the stove (and delicious smells start wafting through your home).
Serve with a chunk of crusty bread (to sop up every last drop of soup from the bottom of the the bowl). Since this is “the single serving chef” you can be messy if you want. Nobody will know.
I made this for one because I had one serving’s worth of broth. You can scale up the recipe, make a larger batch, and then freeze it in single serving containers (or save some for a fast lunch another day).
The other nice thing, is that while it does take a while to cook, the prep time is minimal.
This single serving of pan-fried tilapia with lemon butter sauce is quick, easy, and delicious. I was never a big fish fan growing up, but I’ve grown to like it as I have gotten older. If you’re a bit wary of fish, tilapia is a good “starter fish.” It has a mild flavor and doesn’t overwhelm your taste buds (or your kitchen).
I got the idea from someone who said she made tilapia with butter, lemon, and rosemary. I thought that sounded good, but that it would be even better with some olive oil and mustard powder (it was).
You can put the whole thing together and have dinner on the table in less than fifteen minutes. Make the fish, steam (or zap) some veggies and you’re good to go.
I made this recently (just as spring is finally showing signs of arriving, after a truly nasty winter), but it would be great in the summer when you want something fast. There’s no need to heat the stove or the oven for an hour.
By the way, the fish came from Trader Joe’s. They have great frozen fish. The tilapia was in a package with individually-wrapped fillets. Normally, I don’t like extra packaging, but in this case it was perfect, since I only had to defrost one fillet, instead of the entire bag.
A quick fish dinner for one with lemon, a bit of mustard, and rosemary.
1 T olive oil
1 tsp butter
salt and pepper to taste
1 pinch dried rosemary
1 pinch mustard powder
1 tilapia filet
healthy squeeze lemon juice (preferably fresh)
Heat the olive oil and the butter in a small frying pan. Season the fish with salt and pepper.
Sprinkle the tilapia with the mustard and rosemary on both sides. Add it to the pan. Squeeze the lemon juice over the fish. Cook until done, about 3-4 minutes per side (depending on how thick the fish fillet is). It should be lightly colored, but no longer pink.
Serve immediately, before the fish gets cold. I steamed some Trader Joe's string frozen beans and cut up some fresh carrots to serve with it. I felt so healthy and virtuous.
Substitutions and Variations for Pan-Fried Tilapia with Lemon Butter Sauce
If you don’t have tilapia, use another mild, white fish such as cod, flounder, or Dover sole
Swap the rosemary for some capers
Skip the mustard and the rosemary and use dill instead
Working and cooking in a small kitchen can be a real challenge. My kitchen is soo small (how small is it)? It’s so small, that only one person can stand in it at a time. Since, I live in New York City, space is at a premium, and kitchen organization hacks are critical.
The storage space is minimal. There’s practically no kitchen storage at all. My counter is the size of a sheet of paper. No drawers. There are two standard size cabinets, and two half-size cabinets. And that’s it.
With a space this tiny, clever kitchen storage ideas are a necessity. Here are some of the kitchen organization hacks I use everyday so I can find what I need, and still get food on the table. Yes, I do cook in there!
Look at organizing with a fresh eye; use a sock organizer for small jars and container lids.
This is supposed to be for socks, but I use several in my microwave cart in the kitchen. They’re great for keeping smaller items in one place. One has plastic container lids, another has small cans of tomato sauce and tomato paste. A third has small bottles (like sesame oil and rice vinegar), and a fourth one has boxes of tea. No socks in sight.
I stole this idea from my mom. I think she got them in a marine store (they were supposed to be for fishing lures). However, they’re also great for storing spices. They can be stacked, labeled, and stuck in a drawer or a cabinet, without taking up a lot of space.
Ten Easy Small Kitchen Storage Ideas
If your space is small, then you need to think a bit creatively.
Limited floor space? Look up! Hang things from the walls. I’ve got my spice rack, wire shelving, teaspoons, and paper towels on the wall.
Use wire racks to double your shelf space. I put wire shelves in my microwave cart, giving me two levels instead of just one.
Get pots that stack! If you’re really stuck for cabinet space, try a marine or camping store. They’ve got sets of pots that stack into each other, so they take up less space.
Measure appliances and space before you buy. Not every toaster oven or blender will fit. Take a tape measure when you go shopping, or measure (and write down) your counter size before you buy online.
Look for double (or triple) duty appliances and furnishings. My microwave cart is also a cabinet, a towel holder, a knife block, storage for silverware, and counter space.
Move cookbooks to another room. Since my living room/dining area/kitchen is all really one big space, the cookbooks are on a shelf over the TV. I only have to walk a few feet to get the one I need.
Store plastic bags in an old tissue box. Thumbtack or nail it to the inside of a kitchen cabinet door. Or, for a more elegant solution, try a fabric plastic bag holder.
Use wire baskets to separate your cleaning supplies, or keep all your pots together.
Hang small appliances (like microwaves or toaster/ovens) under your cabinets.
Get slide-out drawers for more storage.
Use Your Kitchen Door
An over-the-door spice rack saves counter and wall space.
Wire storage shelves are essential in small kitchens. You can use them to create an extra shelf (and get twice as much space in your cabinets), or just to keep your food, ingredients, or cleaning supplies all in one place.
These stacking shelves give you split level cabinets. I used them to create extra space in my microwave cart. There are more in my kitchen cabinet, which let me stack sandwich size plates on top of larger dinner plates.
Get bowls, containers, and even pots that stack. They use less space.
The pots nest inside each other, so they use up a lot less space than standard pots. If you’re really, really stuck for space, this set includes 4 quart , 3 quart, 2 quart and 1 quart pots, 10 inch fry pan, a universal lid and a detachable handle. The whole set fits in a small box (so you could even use it for actual camping if you wanted to).
Add a Rail
Here’s an easy kitchen storage solution: hang your utensils, potholders, and extra shelving.
More Storage Solutions for Small Kitchens
• This old house storage tips– a pegboard drawer (like turning a workshop board on its side • Not Martha– Do it yourself storage projects • Creative storage solutions – Storage outside your cabinets, clear shelves in the windows, or open shelves under cabinets. • Kitchen Storage Solutions: Pantry Storage Tips & Cabinet Organization Tips A spring rod tension shelf (for spices), a cookware organizer, and an instant plastic bag holder (use an old tissue box).
A microwave cart (like the one below) is counter space, pantry, and towel rack.
This compact cart is made of real wood (not particle board). It’s got a counter top for extra workspace or small appliances, plus a towel rack, and a drawer for silverware. The cabinet underneath has a built-in shelf. Add more storage with wire baskets and shelving. Since it’s small (19×25, 34) you can push it out of the way when you’re not using it.
My mom got this recipe for New York cheesecake from a family friend in the cream cheese business. It’s a home kitchen version of the original Lindy’s cheesecake – which has been a New York institution since 1921.
In fact, Lindy’s (along with Junior’s) made New York cheesecake famous. It’s got sour cream, cream cheese, and heavy cream, so it’s very rich and very creamy. Everyone who has tried it (friends, family, co-workers) says it’s the best cheesecake they ever had!
A few years ago, when I was visiting my friend Betsy, she served me cheesecake for breakfast. It was the best breakfast ever!
I had originally posted this recipe on Squidoo, but now that Squidoo is gone and I have my own blog, I have republished it here.
1 1/2 C crushed vanilla wafers (you can also use crushed graham crackers, or digestive biscuits)
6 Tablespoons melted butter
1/2 C sugar
Preheat oven to to 425°F
Add eggs, sugar, cream cheese, sour cream, heavy cream, lemon juice, vanilla, and flour to mixer. Beat (on low to to low-medium speed) thoroughly, until completely smooth.
Do not mix at high speed and don't overmix. If you do, the cake will overflow the pan. The bad news: the texture will be off (too light and fluffy). The good news: you can use the extra to make cheesecake cupcakes.
While the cake mixture is beating, make the crust.
Mix crust ingredients together in small mixing bowl. Pour into 9" spring form pan, pressing into place with your fingers or the back of a spoon. Chill in refrigerator for 15 minutes.
When the crust is cool, and cake is thoroughly mixed, pour batter into the pan over the back of a big spoon, so the batter does not disturb the crust. Let it rest for 5 or 10 minutes.
Bake in 425F° oven for 15 minutes. Then turn oven down to 275F° and bake for 1 hour. Turn off the oven.
Do not open the oven door for 2 hours! After the 2 hours are up, remove cake and refrigerate.
Do not mix at high speed and don't overmix. If you do, the cake will overflow the pan.
The bad news: the texture will be off (too light and fluffy).
The good news: you can use the extra to make cheesecake cupcakes.
Use a Kitchenaid Mixer!
This cheesecake is thick and rich. You’ll need a Kitchenaid mixer or other powerful mixer to make it. A low-powered or hand-held mixer won’t work. KitchenAid Five Quart Stand Mixer
The reason this mixer works so well is because it has dual spinning action (planetary motion), which means it spins both on the beater’s axis, and around the bowl. That means it mixes faster and you get more mixing power than ordinary mixers. You also don’t have to keep scraping down the sides of the bowl. You spend less time mixing and more time enjoying your cheesecake.
Some poor fellow tried to make this recipe by hand. It took him two days to mix it! I bet his arm was awfully sore.
If you don’t already have one, you’ll need a springform pan. This one, by Calphalon, is perfect for cheesecake. It’s extra thick to distribute heat evenly, so your cheesecake will cook properly. The fluted base means it won’t leak. Makes cooking cheesecake easy (and a lot less messy).
Cheesecake Topping Recipes
You can eat your cheesecake plain, garnish it with fresh berries, or go all out and make a topping.
Blueberry Cheesecake Topping
1/2 C sugar 3 T cornstarch 1 pint fresh blueberries (or use frozen) 2 T lemon juice 1 T butter. Combine everything except the butter in a saucepan. Cook over medium heat until it gets thick. Add the butter and let cool.
2 C raspberries 1 C sugar 1 T cornstarch Combine berries, sugar, and some water. Bring to a boil. Simmer for 3 minutes. In a separate, small bowl, mix the cornstarch and a little water. Add to the berry mixture. Cook, stirring, for five minutes, or until the sauce thickens.
Temperature control is critical when baking cheesecake. Too high, and your cake will be hard and dry, more likely to weep (pull out all the moisture) or crack; too low and it will fall apart. Get this thermometer to check your oven and make sure your cheesecake comes out perfect!
1 C heavy cream 8 oz. semi-sweet chocolate Melt chocolate and cream over very low heat (or use a double boiler). Stir constantly until smooth and thick. Pour it over a chilled cheesecake. Spread quickly before it hardens. Once the cake is covered with chocolate, return to the fridge to set. Keep any leftover ganache in the refrigerator, covered. If you want to reuse it, reheat it gently.
1 pint strawberries 1/3 C sugar 1 tsp vanilla Chop the strawberries. Set aside about 1/3. Add the remaining berries to a saucepan with the sugar and vanilla. Cook over medium high heat. Stir occasionally, until it thickens. Puree the mixture with an immersion blender (or use a regular blender). Then add the uncooked berries, and serve over your cake.
(Topping recipes adapted from Baking 911)
Cheesecake Baking Tips
Keep the oven door closed and it shouldn’t crack. Cheesecake keeps well in the fridge and freezer. Make it ahead and defrost when you need it.
A Note on Measurements
For anyone confused about the measurements (why 1/2 pint instead of 1 cup), it’s because pints and cups are different depending on whether it’s a liquid or solid volume of measure (yeah, it’s confusing), so a half pint of sour cream is not the same quantity as a 1/2 pint of heavy cream.
It’s also easier to measure that way, since the heavy cream comes in half pints and the sour cream comes in pints (just pour the entire container of cream, or half the container of sour cream, into the mixture).
If you don’t have sour cream where you live, you can use crema salvadorena instead.
After Lindy’s, there’s Junior’s, born in Brooklyn, and now famous worldwide. This cookbook has recipes for all of Junior’s best-selling varieties, from Strawberry Swirl to Cappuccino to Peanut Butter and Jelly!
This guide to all things baking tells you not only what to do, but why. For example, it explains how the temperature of your ingredients can affect the final result (particularly important in baking), and when to use different fats (oil, butter, shortening). Each step is easy to understand and follow, whether you’re a beginner or an expert.
Nobody knows exactly where Singapore noodles came from. They’re not really native to Singapore, and the curry is more South Asian than North Asian. I suspect they are no more “Singaporean” than fortune cookies are Cantonese. In any case, easy Singapore noodles with chicken is a quick, weeknight dinner that’s a great way to “clean out your fridge.”
They don’t work too well as leftovers (especially if you use rice noodles, which tend to clump when they sit), so a recipe for a single serving is essential. Since it makes just enough for one person, you won’t have leftovers to fill up the fridge again!
I used regular pasta here, because that’s what I had and rice noodles may not be readily available everywhere. If you do use the rice noodles, get the vermicelli kind. Soak them in hot water for thirty seconds to soften them and then add them to the vegetables and chicken once they’re cooked.
The recipe is flexible, so you can use chicken, beef, pork, or shrimp if you have that handy, or if you prefer it.
The vegetables are just suggestions too. I used broccoli, onions, mushrooms, and two kinds of bell peppers (red and green). More suggestions (and variations) at the bottom of the post.
½ bell pepper (use half a single pepper, or a mixture of colors) , diced
1/4 C broccoli florets
3-4 small crimini (also called baby bella) mushrooms, sliced
1 T curry powder
1 t sugar
1 T soy sauce
2 T chicken stock
Bring a pot of water to a boil. Add the noodles, and use chopsticks to stir them (so they don't stick). Cook until al dente, about 8-10 minutes, and drain the noodles into a colander.
Preheat a large frying pan or wok. Add the oil and ginger. Stir fry about 1 minute.
Toss in onions, scallion, broccoli, or whatever veggies you're using, except the peppers. If you are using raw chicken, add it now.
Stir fry 1-2 minutes. Push vegetables to the side of the pan. Add curry powder and sauté for 1 minute. Then add sugar, soy sauce, and chicken stock. Mix together, using chopsticks. (If you're using raw shrimp, add it here).
Add noodles to the frying pan or wok with the vegetable mixture. Use chopsticks to separate the noodles and mix all of the ingredients together.
Add the peppers. I like to leave them for last, since I prefer them to be slightly crunchy. If you like softer peppers, add them with the other vegetables.
If the noodles get too dry, add more chicken stock. If you're using cooked chicken (or other meat), add it to the mixture now and cook until heated through.
Toss the ingredients in the pan so that everything gets thoroughly coated with the sauce.
Easy Singapore Noodles with Chicken Substitutions and Variations
Use leftover roast pork or raw shrimp (or both) instead of chicken
Use a mixture of frozen Chinese veggies, such as Trader Joe’s stir fry, or harvest hodgepodge. Seapoint Farms Oriental Blend is also good; this will also speed up the cooking time
Mix and match the vegetables in the dish. Add snow peas, water chestnuts, or sprouts. Use different kinds of peppers.
Throw in a hot pepper or two (depending on your tolerance for heat)
Roasted paprika potatoes are one of my favorite comfort foods. My grandma used to make them (on semi-special occasions). There’s an ongoing big family “argument” about whether she used olive oil or something else. However, I say olive oil, and it’s my blog so olive oil wins!
The potatoes end up slightly crispy on the outside and fluffy on the inside. It’s like making extra-flavorful French fries. Plus, you only have to use a little bit of oil, instead of filling a whole fryer with it. It’s a lot less messy, less wasteful (unless you don’t mind reusing the oil), and considerably easier to clean up.
These potatoes make a great side dish with a simple roast chicken or a lamb chop.
They’re not hard to make, but they do take a bit of time. If you don’t have an hour to bake them, try cooking them at a slightly higher temperature (425) for 35 minutes.
The important thing (which I noted in the recipe) is not to put anything else in the oven. They don’t like to share space.
Waiting for dried beans to soak overnight can be a real pain (especially if you’re hungry). You can, of course, buy them in cans, but the canned beans often have extra salt and/or preservatives in them.
Luckily, there is a way to speed up the process, which cuts the time from eight hours to only one and change. Much better!
Quick Soaking Beans
Here’s all you have to do. Just measure out the amount of beans you need. Put them in a large saucepan and cover them with water (about an inch or two over the top of the beans). Cover the pot and bring the water to a boil. Let the beans boil for two minutes.
Turn off the heat, and allow them to rest for an hour.
Lamb is one of my favorite foods and this lamb breast recipe for one is a great meal for a lazy, cold winter weekend. It cooks slowly and heats up the house nicely. It’s mostly set it and forget it, so you can do other things while dinner cooks (and your home fills with the fragrance of lamb).There’s very little fussing.
I’ve updated and changed the recipe since I first posted this. The original version called for boiling the lamb first, and then roasting it. Great for tenderizing, but it meant an extra pot to clean. And boy, that pot sure got greasy. However, you can then add the bones back, some barley, and veggies and make Scotch broth if you want.
If not, do it the easier way! Yeah easy!
Lamb breast is generally a cheaper cut of meat than lamb chops or a roast. I spotted it on sale at the local supermarket for a mere $3.99 a pound, so I pounced!
This dish was inspired by a Jacques Pepin recipe, but naturally, even with a master chef as a guide, I felt compelled to change it a bit. The original recipe called for vegetable oil, parsley, and bread crumbs.
I’m not a big fan of vegetable oil (olive oil has more flavor, and it fits the dish better, I think). I never have parsley around, but I do have a pot of fresh rosemary, so I used that instead. I didn’t want to bother with fresh bread crumbs, so I used panko.
And, of course, I reduced the original amounts to make it for one person (although, the recipe is so good, you may want to make extra and save it for dinner another day).
One Person Slow Roasted Lamb Breast Provencal Recipe
Prep Time: 15 minutes
Cook Time: 2 hours, 30 minutes
Total Time: 2 hours, 45 minutes
Lamb breast provencale for one
Three or four ribs from a lamb breast
salt and pepper to taste
1/4 C panko crumbs*
1/4 tsp fresh rosemary
1 clove garlic, peeled, and minced
1 T olive oil
Heat the oven to 225 degrees.
Season the lamb with salt and pepper and place in shallow roasting pan.
Put the pan in the oven, and cook for two hours.
While the lamb is roasting, mix the panko, rosemary, garlic, and olive oil in a small bowl.
After two hours, open the oven, take out the lamb, and spread the panko mixture over the top of the ribs with a spoon or basting brush.
Cook for another 30 minutes, or until the bread crumbs turn a light golden color.
You can use oatmeal (ground up or quick cooking) instead of the panko, if you prefer.
Also, if you can't find lamb breast, this will work with lamb chops too. Use a basting brush to coat the lamb chop in the bread crumb mixture. Then heat some olive oil in a skillet. Add the chop and cook two or three minutes per side. Remove the lamb chop and let it rest for five minutes before serving.
It’s much easier to lift the lamb out of the saucepan and remove it from the roasting pan with these tongs. They lock in place for storage, clean easily, and grip tightly. The ends are covered in nylon so they won’t scratch your pans if they’re nonstick.
I just bought this pan to replace one that gave up the ghost. It’s nonstick, not too heavy, and fairly wide and shallow. It’s the perfect size for the lamb breast or several pieces of chicken. The handles do get hot, but with potholders, it’s easy to transfer from the stove to the oven. I also like that it comes with a clear glass lid. I haven’t used it for the pan yet, but it’s great for covering my large frying pan.
Sometimes, there are nights when you’ve been working hard all day, and you open the fridge and wonder, “Where’s the magic instant food fairy?” You’re hungry, you want food, and you want it now. But you also want something you’ll enjoy eating. Chicken florentine sounds fancy, but it’s really easy to put together. It also cooks quickly. It only takes about 20 minutes to prepare, from start to finish.
All you have to do is do a little bit of chopping, a quick sauté, and toss a few ingredients in a frying pan. Ta dah! Dinner is ready.
I served this with a simple side dish of spaghetti tossed with olive oil and butter, and topped with grated parmesan cheese.
Season the chicken breast with salt and pepper. Pour the flour into a small bowl, and lightly coat both sides of the chicken breast.
Take a medium size skillet and melt 2 teaspoons of the butter (on medium heat). Add the chicken breast and cook until it's lightly browned, about 5 minutes or so on each side (depending on the thickness of the breast).
Remove the chicken from the pan and transfer it to a plate. Cover it with foil, or the top of a handy pan to keep it warm while you make the rest of the recipe.
Melt another 2 teaspoons of the butter in the same pan you used for the chicken. add the garlic and the onion and saute a minute or so. Scrape any bits that may be clinging to the pan. Add the chicken broth.
Turn up the heat to medium-high and bring to a boil. Let the broth mixture cook down until it is reduced by half. This should take around 3 minutes.
Add some of the liquid to the yogurt/milk mixture and slowly add the combined liquid back to the pan. Bring it to a boil and let it cook until the liquid is about half what it was.
In another small skillet, melt the rest of the butter, add the spinach, and cook a minute or so. Season with salt and pepper.
Add the chicken back to the first pan (with the yogurt/milk/garlic mixture and spoon the sauce over both sides.
Once the spinach is cooked, transfer it to a plate. Top the spinach with the chicken and the sauce.
Chicken Florentine for One Substitutions and Variations
• If you don’t have cream, try using sour cream or Greek yogurt, thinned with a little milk • Replace the onions with shallots • Use white wine instead of chicken broth • Add a squeeze of lemon juice (instead of the wine or the broth); this will add a bit of acidity and brighten the flavor
This single serving chicken recipe flavored with tarragon and mushrooms will make you think you’ve gone to a fine French restaurant (without the big bill at the end of the meal).
I adapted the recipe from Pierre Franey’s 60 Minute Gourmet cookbook. Its official name translates to Fricassé of Chicken with Tarragon. My friends and family used to call it “cholesterol chicken.”
The original recipe called for three tablespoons of butter and an entire cup of cream! Much as I love butter and cream, that’s a bit…much.
So, I decided to make it a bit lighter, while also adapting the recipe to make it a single serving chicken recipe instead of the original four. I reduced the amount of butter and used canola oil instead. Then, I replaced the cream with a mixture of Greek yogurt and milk.
It’s still a quick and easy chicken recipe and it still tastes great (though it’s certainly not low fat) and I haven’t sacrificed one bit of flavor.
Let’s call it Tarragon Chicken with Mushrooms for One Person instead.
I made a larger recipe for my parents recently, with a few variations, since mom had different ingredients and onions bother dad’s stomach. I used “better than bullion” concentrate, garlic powder instead of fresh garlic, and dried shiitake mushrooms. My dad is not a big fan of chicken, but he certainly liked this recipe. He licked his plate clean! Mom insisted that I write down exactly what I did so I could repeat it.
Single Serving Chicken Recipe with Tarragon and Mushrooms
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Chicken fricasee with tarragon and mushrooms, cooked with with butter, Greek yogurt, and milk. Or, indulge yourself and use cream instead.
1 chicken thigh, bone-in
1T canola oil
1 tsp butter
1/2 C onion, chopped
1 small clove garlic, chopped
1/8 tsp dried tarragon
1 C mushrooms, sliced
1/2 tsp flour
1/4 C chicken broth
1/4 C mixture of Greek yogurt and milk (use two thirds yogurt and one third milk; the idea is to get the consistency of cream); or just go for it and use the cream
Wash the chicken and pat dry. Season it with salt and pepper.
Get a medium skillet and heat on a medium flame. Add the oil. Then add the butter. Once the butter melts, add the chicken. Cook the chicken, turning it every once in a while, for about 5 minutes total. Add the onion, garlic, and tarragon
Sprinkle the flour over the chicken and mushroom mixture, and stir it all around to make sure it's spread evenly around the pan.
Add the chicken broth and the mushrooms to the pan. Cover the pot and let it simmer for 15 to 20 minutes (depending on the size of the piece of chicken).
Remove the chicken from the pan with tongs and put it on your plate while you finish making the rest of the sauce. Cover the chicken with the lid of the pot to keep it warm.
Cook the sauce, and keep stirring it, for 5 minutes.
Add the cream (or yogurt mixture). If you use the yogurt, spoon some of the sauce from the pan into the yogurt and mix it together before adding it to the pan. This will keep it from separating.
Simmer for three minutes. Then, put the chicken back in the pan and spoon the sauce over it.
Tarragon Chicken with Mushrooms Recipe Substitutions and Variations
If you don’t have the yogurt/milk use the cream, or mix butter and milk together and melt it before adding it to the sauce (since butter is essentially solidified cream)
The original recipe called for fresh tarragon. I bought some and found it tasted like licorice. Since I don’t particularly like licorice, I wasn’t too happy about that! On the other hand, if you do like licorice, or fresh tarragon, use one small sprig.
Try using wild mushrooms, like shiitake or chanterelle instead of white button mushrooms; this also works well with dried mushrooms (reconstitute them with hot water to cover and let them sit for five or ten minutes)
Here’s the 60 minute gourmet cookbook I got the recipe from. My copy is battered, beat up, and has been loved to pieces. The meals are all fairly easy to make and fast. In addition to the chicken, I recommend the chicken in red wine sauce, the chicken scarpariello, shrimp in creole sauce, broiled lamb patties, london broil with sauce chasseur, and the tongue in dill mustard sauce (which is both tasty and super-easy to make).
More from Pierre Franey; these recipes were published in his newspaper column but hadn’t been collected in a cookbook. There are plenty of chicken dinners here too, such as baked chicken breasts stuffed with ricotta and herbs, Indonesian chicken breast, chicken with spicy mango barbecue sauce, shrimp with snow peas, and fettucine with goat cheese and asparagus.