Back to Basics

Last quarter, I took my first kitchen class (no knives were used in baking) and from the very beginning, I was haunted by the final. A pass/fail hour and a half practical which involved knife cuts, chicken fabrication and meal consisting of chicken chardonnay, cream of mushroom soup, whipped herb potatoes, glazed carrots, and broccoli florets with hollandaise sauce all served hot. I busted my ass trying to finish on time, keeping everything hot and praying to every deity to not let me overcook my chicken. I did alright, finishing with 20 minutes left on the clock and with an edible chicken breast.

This quarter, we were allowed to choose our own menu based on a mother sauce. The only requirements were that there be chicken, a starch, mother or secondary sauce, and a vegetable. After several days of racking my brain over the menu, I decided I was not going to rush through my final and just get by. I was going to walk in there, pull out my knives and make dinner.

  Chicken Supreme with Oven Roasted Thyme Carrots and a Smashed Potato. I fell in love with the simplicity of this dish and came out on top. Everything came together wonderfully. The sauce was just right, the carrots were tender, the potatoes baked crispy, and the chicken- the chicken was absolutely perfect. Juicy and moist and everything it should be. I was like a proud mother standing over this harmonious meal.

Chicken Supreme w/ Oven Roasted Thyme Carrots and Smashed Potatoes