My-brother-the-food-snob and his wife are staying at our house right now, and The Hubby is out of town on business. So I have been making some dinners (normally Hubs and I share this duty, with Hubs taking on the "making" more often than I do).
Tonight I tried making up a new recipe. I think it worked out reasonably well, but needs further tweaking.
It's a marinade for chicken that I call "Mimosa Chicken."
It's made of:
Orange Juice (I squeezed some fresh, since yesterday my friend dropped off a bunch of oranges from her tree) **
White wine (I used Pinot Grigio and a splash of Chardonnay - I think I'd stick to Pinot Grigio)
A little Dijon Mustard
A little garlic salt
Strawberries (I sliced one, and prepped the slices by microwaving them with a bit of sugar and a splash of water, hoping this would prompt them to ooze out some strawberry flavor)
I marinated the chicken in that for about two hours, then I cooked the chicken in a pan on the stove.
And it was good, but the marinade flavor was subtler than I was hoping for.
My-brother-the-food-snob's suggestions for tweaking are:
** put Orange Zest in with it
Add a splash of lemon juice (??)
Just use regular salt instead of garlic salt
Dijon Mustard is probably not necessary (I'm not sure I agree with this)
I'd like to figure out how to make a sauce out of this for topping the cooked chicken.
Anybody ideas out there, oh wise Interwebs?
Oh, and P.S.
It would be nice if I weren't doing BOTH the cooking AND the dishes afterwards. Hubby and I are very good about splitting up these jobs. I miss him!!