- Take one chicken breast [boneless]
- Defrost [almost all food in our house spends some time in the freezer]
- Pound with a rolling pin
- Stop pounding, preferably before, but certainly after, you realize you’ve ruptured the plastic bags you had wrapped the chicken in before freezing
- Take a pan with sloping sides, pour in about an quarter-inch of rosé
- Add liberal pinch of tarragon
- Start heating wine
- Smear one side of chicken breast with horseradish sauce [Boar’s Head is nice]
- Put chicken breast horseradish side-down in the simmering wine; cover with tight-fitting lid [in my case, the lid fit down close over the chicken, as opposed to high up on the actual top edge of the cooking pan]
- Chop five mushrooms
- Add on top of chicken
- Chop some baby carrots
- Add on top of chicken
- Turn the chicken over
- Consider the scent of the cooking food: does it need something else?
Sure it does!
- Add more wine on top of chicken
- Look in the fridge
- Consider options
- Select bottle of rosewater, add less than 1/8th of a teaspoon, directly onto the wine on top of the chicken
- Turn the chicken over, and allow to continue steaming until you can cut the meat in half and see the chicken is cooked through