You all know by now just how cheap... I mean, frugal... I am.
So. Huge sales on potatoes, chicken, mushrooms, and bacon... And the recovering herb garden revealed thyme that had survived the winter. Add that to tiny bottles of decadent truffle oil given to us by our dear friends Cindy and Bruce, and this over-the-top meal was basically free!
OK. Not free. But you get it.
I made my basic schnitzel...
http://www.thisoldchef.com/blog.html/schnitzel_redux_sandy_be_damned/
Then I cubed three Idaho-type potatoes, and nuked them for about 7 minutes in water, then drained them and sautéed them until crispy and golden.
Prior to all of this, I sautéed a chopped shallot in EVOO... then added 2 cloves of garlic, microplaned... put that in a bowl... and used the same small pan to sauté 4 sliced mushrooms and 2 rashers of bacon (I didn't drain the fat afterwards. Next time I will!). I placed the shallot and mushroom mixtures together in the pan and added a good splash of white wine, reduced it, added about 2t thyme leaves (no need to chop), and then a good splash of cream. I tasted for salt and pepper... and the sauce was ready!
On two REALLY warm plates, place a mound of those beautiful potatoes... sprinkle with truffle oil... then position the chicken... portion out the sauce on top of part of the breast... lightly shower the plate with more thyme leaves...
Then die and go to heaven.
Not an everyday dinner, but a great, rich splurge. We sat at table for ages and talked...
The real test of an exquisite meal!