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A while back I went to the Texas Embassay off Trafalgar Square and had a breadcrumbed steak covered in a white bread sauce and was surprised at how nice it was (I was, to be honest, expecting something completely different). On Friday night, wending my way home from a post film wrap pub night (sorry, that was irrelevant but I love saying it :) I stopped in at one of them there Tesco Metros which are convenient but generally crap forcing you to do some sort of odd dance where you wander round trying to build a meal and then try and find the rest of the ingredients before backtracking when you can't find one important ingredient. Anyway, inspired by aforesaid steak and a copy of the rather superb Mama Dips Kitchen (a legendary missippi cookery book) I bought some chicken breatss, mushrooms and bacon and a pot of cream since the bacon and mushrooms could also double as a sarnie the next day. I put the chicken breasts in a bag and then beat them with a rolling pin. Then I coated them in a mixture of flour, pepper, salt and various other spicy herbs lying around and left them for a bit whilst I chopped up the bacon and mushrooms and a glass of vino in an attempt to invoke the spirit of Keith Floyd. That done I heated up a skillet and bunged in some butter, olive oil (for to prevent the burning of the butter naturellement) and some seasoning. Then, when it was a little bit foamy I chucked in the mushrooms and bacon until they just started to colour. At that point I chucked in the chicken breasts and cooked them and, when they'd browned sufficently and looked like they'd cooked through, I poured ina half and half mixture of cream and milk and turned up the heat so that it started reducing. Meanwhile I bunged on some noodles. When all was ready I lightly buttered the noodles (why I bothered with half and half cream and milk since I was clearly attempting to suicide with dairy products I'll never know) and then put the chicken and sauce on top. It was lovely. -- context has ... flatlined
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