We might as well start at the beginning of my most recent class, and it began with chicken. This particular dish is a grilled chicken breast de supreme (a boneless breast with the skin on), with rice pilaf and glazed carrots and turnips. It’s a fairly basic meal for one or two (though the recipe can be easily doubled, tripled, etc., depending on how many you need to feed) and takes less than an hour to prepare.
Unfortunately, as I made this in class, I didn’t have the time to take pictures of the process. It is, however, fairly straightforward, so I’ll just do my best to make the description as detailed as possible. This won’t be an issue for ALL of the upcoming recipes here, but it will be for some of them. There is also the possibility that I’ll make these at home and update the recipes with pictures after the fact.
