"No matter how terrified you may be, own your fear and take that leap anyway because whether you land on your feet or on your butt, the journey is well worth it."
-- Laurie Laliberte
"If your dreams do not scare you, they are not big enough."
-- Ellen Johnson Sirleaf
"Life shrinks or expands in proportion to one's courage."
-- Anais Nin

Wednesday, January 9, 2013

The Way to a Man's Heart

My grandmother really did tell me that the way to a man's heart was through his stomach. She was the one who taught me most of the basics of cooking. Mom did too, but I think Babcie was the bigger influence on me when it comes to all things culinary. Anyhow, how could I not experiment with a recipe called "Man-Pleasing Chicken?"

I decided to blog three recipes today rather than the usual two because I assembled the three as a meal. And they all came out great. I would definitely recommend all three. But first, that chicken . . .

I have no doubt this recipe would please just about any man, but who really cares? This sauce would also be great on pork chops or even on a pork tenderloin. I saved the leftover sauce to use with chicken fingers, but I will warn you: it tastes much better after it's cooked. It's good when you mix it up, but once it's heated and has had a chance to caramelize a bit, it's downright addictive.

Since I'm not a huge fan of dark meat, I opted to use boneless chicken breast rather than the recommended boneless thighs. Additionally, because I am currently without a traditional oven, there was no need for me to adjust the cooking time for the breast. You may need to do so since traditional and toaster ovens tend to bake a bit differently.

Oh yeah, one minor change I made: I did not sprinkle rosemary, or even a substitute over the top of the finished chicken. No rosemary because I can't stand rosemary (but oregano or tarragon would be a good substitute). No herbs at all because I completely forgot by the time I finished cooking the entire meal. (Oops!)
I boosted this gorgeous photo from the recipe page. Click to go there.

I must admit, I've wanted to make this recipe since the first second I saw the pin. I've been waiting, not so patiently, for the right main dish to serve it with. Of course, typical me, I neglected to notice that I would have to use the oven for two different recipes. Yeah, not really possible when you're baking on the countertop.

So I compromised. I assembled the whole thing and wrapped it in plastic, then microwaved the potatoes for ten minutes. (Which, by the way, is my favorite way to make baked potatoes.) I will do it in the oven some time soon, because the microwaved version was a roaring success. Obviously, the nuked potatoes weren't  crispy, but the flavor was amazing!

Okay, I don't necessarily agree with the name, but I think Stephanie O'Dea is definitely onto something with this one. I'm not sure whether I've ever met a Brussels sprout I really didn't like. They may very well be my favorite vegetable.

I figured, given the fact that this recipe had some dijon mustard in it, it would be a good companion to the chicken and I was right. There's just enough dijon to give it a little kick. However, I would not recommend this dish be a regular. Not with that much butter. But then, as I've stated before, many times, I prefer my vegetables completely naked.

The recommendation for this one is a small crock pot. I only have a 6-quart and the dish came out very good but didn't get that toasty crust that resulted in Stephanie's version. The bright side: I now have a good reason to seriously consider buying a smaller crock pot. Yes, I probably could have cooked them on the stovetop, but then I wouldn't have had an excuse to use my slow cooker.

Happy Cooking!


  1. Sounds like a feast. Now I want to try this.

    1. I just decided I needed to make a really great dinner that night, so I did. It really is quite simple to throw together. My only hangup was my tiny little kitchen with no real oven.

  2. OK. I'll have to try this as well. I love anything chicken, so "man-pleasing chicken" is a must.

    1. It was excellent. And I used the left-over sauce for chicken tenders about a week later. I just heated the sauce in the microwave to get the flavors to really meld.