I love Rachel Ray.
I’ve watched 30 Minute Meals on the Food Network for years now, and her recipes never disappoint. Not to mention, she has that infectious personality that makes you wonder if she’s ever in a bad mood.
If I were to become a chef, I’d want my career to resemble hers … and I have a feeling we’d be good friends.
Rachel Ray’s Chicken and Biscuit for One
Comfort food slightly adapted from…
- 1 tablespoon EVOO (extra-virgin olive oil for those of you not familiar with her lingo)
- 1 boneless, skinless chicken breast half, diced into small bites
- Salt and pepper
- A few sprigs of fresh thyme (I used 1 tsp. of regular thyme found in the spices section)
- 3 to 4 button mushrooms (I HATE mushrooms, so I added 1/8 cup corn instead)
- 1/2 small onion, chopped
- 1 cup frozen peas and carrots
- 2 tbsp butter
- 1 rounded tbsp. all-purpose flour (I used whole-wheat flour instead)
- 1 cup chicken stock
- 1 tsp. Dijon mustard
- 2 dashes of hot sauce (optional)
- 1 store-bought biscuit, warmed and split (I didn’t have one, so I substituted a toasted whole-wheat English muffin)
- Heat the EVOO in a medium skillet over medium-high heat. Add the chicken, season with salt and pepper and sauté until lightly browned on each side, about 3 minutes.
- Add the thyme, mushrooms, and onions to the chicken and cook until the veggies are tender, 5 minutes more.
- Add the peas and carrots to the pan, stir, and scoot the mixture to the sides of the pan. Add the butter to the space you’ve cleared, and when it melts, whisk in the flour and cook, stirring for 1 minute.
- Whisk in the stock and mix the sauce with the chicken and veggies. Simmer everything together for a couple of minutes to thicken.
- Stir in the Dijon mustard and hot sauce (if using) then transfer to a shallow bowl and top with the warm split biscuit, or split the biscuit and ladle the mixture on top.
- What is your favorite “meal for one” recipe?
- Who is your favorite chef?