Saturday, May 5, 2007

Chicken de Holeman

I was home alone tonight for dinner because half my family is at a Civil War Reenactment, and the other half is on their way north to see my uncle who has had a massive stroke, and is in the hospital.

We got 25 lb. of chicken at 77¢ a lb yesterday, so I made something up with chicken for dinner. Here is the recipe:

  • 2 cups chicken, sliced into strips.
  • ~1/4 teaspoon Italian seasoning
  • 1/8 teaspoon Oregano
  • 4 heaping tablespoons butter
  • 3 cloves garlic (crushed)
  • 1/8 cup onion
  • 1/8 cup Chardonnay
  • 1/2 leaf basil

  • 2 corn tortillas

  1. Heat butter, onion, garlic and basil an a sauce pan on medium-low until the onion is nicely browned. (It took me two tries to do this part. The first attempt was more black than brown.)

  2. Add chicken, Chardonnay and spices.
  3. Cook until the chicken is well done all the way through.
  4. Place chicken/onion mixture in a bowl. (Do not remove liquids.) Cover with several place-mats/towels to keep warm.
  5. Fry the tortillas in the butter mixture in the bottom of the pan.
  6. Serve with orange juice.

Remember, I wrote this post after midnight-thirty, so prepare this sapid dish with caution (Also please excuse the brevity and sloppiness etc. of this post.)