We made a big start on our vegetable garden on Thursday, we were outside playing in the dirt all day. My friend and I managed to weed and dig out the entire patch, there were a lot of weeds so it was hard going. Mikey helped collect the weeds and he also picked me some dandelion flowers. I got into trouble with our “apartment building coordinator” for not asking his permission to dig up the weeds outside the apartment building and actually put something useful there instead. I know, I’m such a rebel.
We’re hoping to get our seeds in the ground on Friday morning, although some of them will need to be started inside as it’s still a little cold. I also have some herbs, summer bulbs and sunflowers to plant but I haven’t yet decided where exactly to put those. I think Mikey will enjoy growing the sunflowers, I’m certainly going to enjoy the herbs. I’ll be looking forward to making some pesto with the basil when it has grown.
Mikey’s collection of dandelion flowers has inspired an attempt at making either dandelion wine or dandelion jam. I just need to see if I can get the other ingredients that I need.
For dinner on Thursday I made chicken with mushroom and tarragon cream, rice and french cut green beans on the side. It was a lovelymeal to cook after a day of hard work. Much like Nigella Lawson, I find stirring sauce quite relaxing. There is also nothing too complicated to mess around with, put the rice on, put the beans on, cook chicken, make sauce, put up your feet and dig in.
Chicken with Mushroom and Tarragon Cream
Inspired by a recipe from Rachael Ray
2 tablespoons butter
1 cup chicken stock
4 pieces skinless, boneless chicken breast
A handful of small white mushrooms, sliced
1 tablespoon flour
1/3 cup of sour cream
3 tablespoons chopped tarragon
1 tablespoon Dijon Mustard
- Season the chicken with salt and pepper, heat olive oil in a pan over medium-high heat. Add the chicken and cook, turning once, until golden. Transfer to a plate and cover to keep warm.
- Add 2 tablespoons butter to the pan the chicken was cooked in and lower the heat to medium. Add the mushrooms and cook until tender. Season with salt and pepper, sprinkle in the flour and cook, stirring constantly, for one minute.
- Stir in the chicken stock, sour cream, tarragon and mustard. Stir continuously until ingredients are well mixed and sauce has thickened.
- Serve the chicken onto plates and pour the sauce over the top. Serve with Rice and Green Beans.
Posted at Foodie Friday, hosted by Designs by Gollum