Tomorrow is Thanksgiving and though I was saving myself for tomorrow’s feast, I was hungry today. Yep, today is Wednesday and I have spent the day buzzing around Christmas decorations wondering if decorating is worth it this year. Living alone, I sometimes wonder if all that hullabaloo is worth it. Since I haven’t decorated in a couple of years while my Mom was sick and consequently passed away, I find that maybe it’s time to shake off the doldrums and actually get in the spirit.
While eating wasn’t on my mind much of the day, I found that by 2:00 pm my tummy was speaking in low growls and prodding me to fill the void. I had thawed half a chicken breast last night and was wondering how in the world I would make this preparation different from my daily intake of chicken. Opening the refrigerator I spied a small jar of orange marmalade on the shelf with only a few tablespoons left in the bottom and it was sitting next to the French’s mustard bottle. Humm, I wonder if that would create a good sweet and sour sauce for my chicken? Well, I browned my chicken really well in a small non-stick skillet. Into the marmalade jar I squirted a few squirts of yellow mustard and a few healthy shakes of ground red pepper. When the chicken was almost cooked through, I coated it with my concoction. When it started to get really brown, I added about three tablespoons of water and placed the lid on the pan and reduced the heat to medium.
It cooked for about fifteen minutes more and I then removed the lid. I continued to cook it until the sauce became a thick and an almost transparent, beautiful deep orange glaze. I continually basted the chicken breast until it was too thick to bother. Boy was I surprised! The result was absolutely the most delicious lunch I’ve prepared for myself in a long, long time. I enjoyed it so much that I felt compelled to share this with you all. I feel sure that many, many people have already tried this but humor me please, I want to gloat on “my” creation for a while.
If you need a depart from the traditional Thanksgiving food that may last until the middle of December, please give this a try. Since I’m not recipe writer, I’ll leave it up to your taste buds to prepare it to your taste and in the quantity you need. Mine was half a breast, about a quarter cup of marmalade, a few squirts of mustard and a healthy shake of ground red pepper. Yum, Yum Yum! It never fails, when I improvise with ingredients I have on hand, the results are almost always amazing.