My first blog

Greetings friends!

Tonight, I post my first blog here! My intentions for this blog are to help YOU become a better cook. With my instructions, knowledge, and experience (though I've little experience compared to celebrity chefs), I vow to assist you in becoming a better home cook and to wow your friends at the next dinner party you throw.

My first recipe is a simple one, one which I learned in school from a chef I came to understand and respect over time.

What you will need are the following:

- One skinless, boneless chicken breast per person you are cooking for
- 2 cloves of minced garlic per person (3 cloves per person if you want a more garlic-flavored sauce)
- A pint of heavy cream/whipping cream per 4 people (1/2 pint for 2 people, 1/4 pint for 1 person, one quart for 8, etc)
- Olive oil (NOT EXTRA VIRGIN)
- White wine (sav. blanc is wonderful, or any white cooking wine will do)
- Kosher salt and ground white pepper (though ground black pepper is fine as well)


1.) Heat oven to 375 degrees Fahrenheit

2.) Lightly season the chicken with salt and pepper. Rub the salt and pepper into the chicken as if you were massaging it.

3.) Add a tablespoon or two of olive oil to a saute pan and heat on high.

4.) Add chicken breast to pan once hot and saute until golden brown on both sides.

5.) Place chicken on baking sheet and place in heated oven for approximately 15 minutes, or until chicken reaches 135 degrees and/or until chicken is fairly firm when pressed upon.

6.) While chicken is in the oven, and using the pan you sauteed the chicken in, add minced garlic until in browns (careful not to burn it!)

7.) Once garlic is browned, add 1/4 cup white wine to deglaze pan. Cook until au sec (almost dry)(cook until there is very little liquid left)

8.) add enough cream to cover the garlic. Let sit over medium heat, stirring sparsely, until cream forms thick bubbles. At this point, you may take off heat, or stir in one 1oz tab of butter to thicken and enrich the sauce. Season sauce with pinch of salt and pepper

9.) Once chicken is cooked, place on plate and drizzle sauce over end portion of the breast (the smaller side). Garnish with parsley sprig if so desired.

This dish is wonderful with shallot sauteed green beans or garlic sauteed broccoli florets and lemon scented rice pilaf :)

Bon appetit!