re: Recipes/Recipe Reviews.....

Last night was one of those wing it nights...dusted a couple of chicken breasts with flour and creole seasoning and paneed in olive oil and butter.Topped the breasts with some smoked gouda and kept in warm oven..then took some fresh basil and mushrooms threw them in the pan with more butter, a teaspoon of chicken base, and a teaspoon of sun dried tomato paste...cooked that down a little and added cream...reduced til thick and poured over the chicken breasts...served with a little angel hair pasta and some peas and mushrooms in ham stock...Tonight it's to the grill...I have a rib roast...I'll cut into steaks....I'm hoping to be like martini tonight...and in the same condition...Sunday I will attempt to cook pheasant...in some way...need to get them out of the freezer...any ideas?