Sunday, January 18, 2009

Tortilla Strip Chicken with Shrooms and Spinach

I cooked dinner again. Alert the press. Give me a medal.

Here's how I roll: I poured some olive oil in a skillet on medium heat. Next I plopped in some chicken tenders, added some salt, pepper, and garlic, and then squirted Grey Poupon (or any dijon mustard) all over them like this:

In a separate pan, I sautéed some mushrooms in butter. That means I put some butter and mushrooms in a pot and stirred them around until the mushrooms got soft. When the chicken is mostly done, add the mushrooms to it.


Slice up some flour tortillas into strips like this. They will absorb the excess moisture in the chicken/mushroom/sauce mix and give you something slightly chewy. I made this part up myself, and as such made quite an impression on The M. Oh yea.

After the tortillas get soft, toss in a couple of handfuls of baby spinach leaves.
Then stir it all together and serve. Don't let the spinach get too soft.

This is what it looks like when it's done. My boys liked it. The M liked it. Everybody's happy.

6 comments:

Missionaries in La Ceiba, Honduras said...

Insert Borat voice here : "Very nice!"

majorleague007 said...

You're posting recipes again, PT! Remember what Lisa had to say about that...

Dovie said...
This comment has been removed by the author.
Dovie said...

Love the recipes. I tried "the recipe" with some minor variations and I loved it. I will try this one too, haven't decided if I will use the tortillas or not.

Orangehouse said...

Oh but the tortillas are the absolute best part. They give it so much texture and soak up lots of yummy stuff. You just can't leave them out.

And thanks for the feedback about my recipe! My students (Greg and Lisa at least) have been giving me a hard time about it. Pearls before swine!

Redlefty said...

Awesome.