Sounds good right? I'm obsess cooking with some wine or alcohol in it. It's creating some taste that's really marring with others ingredients. Try my new creation and you won't even notice that your husband is sitting next to you!
Yet, the Pecorino romano cheese gives it a more wonderful taste along with the white wine. It won't go wrong with that!
My own original recipe.
Prep Time: 15 minutes / Cook Time 15 minutes
Ingredients:
12 oz green beans-cut 1 inch length
1 yellow onion-cut small dice
1 teaspoon fresh tarragon-chop
2 tbsp olive oil
For the chicken cream:
1/2 cup chopped chicken breast
10 crimini mushroom-roughly chop
1/2 cup heavy cream
1 small potato
1/2 cup white wine
1/4 cup of water
2 tbsp butter
1 tbsp all purpose flour
1/4 cup grated pecorino romano cheese
1/2 cup grated parmigiano regiano cheese-1/4 cup sprinkle
1/2 teaspoon dried basil
Black pepper and salt
Method:
Bring to boil the french bean with some salt until it's 3/4 cooked, rinse in cold water and heat 2 tbsp olive oil and fry the diced onion with some salt until It's golden and crisp. Set aside.
Boil or bake the potato and mash it, then mix it well in 1/2 cup of white wine. Heat 1 tbsp of butter and saute the chopped mushroom a long with some salt and pepper until it's wilted. Set aside.
In a small pot, heat 1 tbsp butter until It's brown but not burn and add the all purpose flour. Stir it until It's smooth and add the water and heavy cream. When it bubbles, add the potato, stir it well in the mixed potato over low heat. Add the grated pecorino romano, 1/4 cup parmigiano regiano cheese, dried basil, pinch of salt and black pepper.
Last but not least, add the cooked chicken and cooked mushroom, mix it well until it's together. Turn off the heat.
Add and mix the cooked french bean, fried onion, and chopped taragon into the chicken cream, transfer it into the Iron cast skillet (mine using a meatloaf glass pan) and bake over 400 degrees for 15 minutes.
Serve while it's hot.