A Sunday Cooking Post, March 11, 2018

I’ve been thinking of getting myself yet another kitchen gadget, this time one of those Instant Pots, that combine a pressure cooker, slow cooker & sauteé-r into one countertop electronic thigamajig that’ll make my cooking of stews, chilis and the like much easier….

… and then I came across this guy’s version of a pressure cooker mac and cheese that intrigues me greatly.

Check it out:

Tonight, however, it’ll be a simple chicken dish, since I just restocked on boneless breasts & thighs. I’m thinking I’ll cut the breast into cutlets, pound ’em flat, dredge in some seasoned flour, brown in olive oil on both sides, remove from the pan, throw in some minced garlic, chopped tomato and white wine, return the chicken to the pan and let simmer in the sauce for 20 minutes or so before adding a little basil & pepper and serving.

Get all that?

Told you it was easy.

I’ll probably grab the 3 qt version of the Instapot and cut the portions of the mac & cheese recipe down from the family-size serving in the vid to the I’ll just sit here alone in the dark with my meager dinner before I end it all proportions. I’d hate for the cops busting down my door in the hazmat suits to take my rotting corpse away think that I wasted food.