"Lucy" > wrote in message
. com...
> I decided to make what I like.. so I stopped by the store on the
way home,
> and was all ready to make my first entire meal sans cookbook. It was
just
> for hubby and me, the kids ate before I got home. (lucky kids).. I
intended
> to make:
>
> -boneless skinless chicken breasts sauteed in olive oil, garlic and
those
> little sweet onions (not green onions and not pearl onions.. i
forget the
> name)
> -fresh baby spinach leaves, sauteed in olive oil with black pepper
(again,
> this isn't intended to be gourmet, it is just what my tastebuds
like)
> -steamed cauliflower florets with diced red pepper
> -steamed asparagus with butter and lemon juice
>
> What I actually made, however, was:
>
> -boneless skinless chicken breasts that were raw (yes, raw!) in the
middle,
> with burned garlic, and little onions. I put plenty of olive oil in
the pan,
> and yet when I lifted them to turn them over.. I ripped some of the
flesh
> off, as it stuck to the pan. haha
> -spinach leaves, but only one serving. Who knew it would shrink so
much? I
> am tempted to email the FDA and ask them to require manufacturers to
put on
> the package: WARNING: Shrinkage does occur, and all the viagra in
the world
> isn't going to correct this.
> -cauliflower florets and stalk, with diced, mushy red pepper. By the
time I
> cut off all the black spots, there wasn't much left of the
cauliflower, so I
> added chopped up stalk.
> -steamed asparagus with butter and lemon juice, that actually turned
out
> great! <gasp>
>
> So.. hubby and I fought over the spinach and asparagus, then flipped
a coin
> for pizza or chinese. I won.. so it was chinese.
>
> Ok, so bring on all the shame as well as the tips!
> lucy

You may have had the heat too high. Also I wouldn't recommend olive
oil for cooking. Common vegetable (soybean) oil or corn oil is better
for frying or sauteeing. Also, a well seasoned cast iron or a
non-stick coated skillet is what works best for doing this. You may
have been able to save the chicken with a little more time cooking
time. Garlic browns very fast in a frying pan and it is VERY easy to
overcook it. Then it tastes yucky! I know. But mistakes are learning
lessons.