So as many of my friends know my kitchen is in complete shambles because we’re renovating it… actually its really not in shambles at all because Z is completely OCD and cleans up every single night to include sweeping and vacuuming. On Thursday Z and his dad finished the electrical rough in and had the electrical inspection done. As best I know we’re still going to be without a full kitchen for about three weeks because we’re working around both mine and Z’s work schedule to get everything completed. While his dad was in town we did all of our eating out so we didn’t do any ad hoc cooking without the kitchen so last night was our first night cooking without the kitchen. And it was a success. I chalk that up spending a year cooking in Afghanistan with just a grill, a crockpot, a microwave and a hotplate. Its amazing how much you learn how to cook when you have limited cooking ability.
So last night I took this recipe and modified it to work for us
Crock-Pot Bacon Garlic Chicken
Ingredients
2 Lbs of Chicken Tenders
1 Cup of Sour Cream
1 Can Beefy Mushroom Soup
1 (4.3 oz) Pack of Real Crumbled Bacon
1 Vidalia onion sliced
1 Tbsp black pepper
4 Tbsp Flour
1 Lake o Lakes Saute Express Garlic and Herb, softened
1 Lake o Lakes Saute Express Savory Butter and Olive Oil, softened
Instructions
Place tenders on bottom of crock-pot. (I used frozen chicken tenders and they cooked just fine in about the same length of time)
In a bowl, combine Mushroom Soup, black pepper and sour cream. Mix Well. Pour mixture over chicken tenders.
Cook on low for 6 hours.
Create a paste with the saute express butters and flour, once the paste is smooth drop it in small pea sized amount into the sauce and stir to thicken. This is thickening method is called a beurre manie. Make sure you cook it a bit after you add the butter flour paste so that the flour has a chance to cook.
We served this with Steam and mashed potatoes that I mashed by hand with some heavy cream and butter a little salt and pepper… and a bag of steamed veggies. Overall, the first day of cooking with no kitchen wasn’t a horrible failure. All that considering that I’ve been in bed with that horrible flu virus that’s going around this week. Now to scour my pinterest to figure out what the rest of the month holds in terms of food.
