The other night, I found myself at my favorite Creole place and had one heck of a tasty crusted catfish with collard greens. (It was Southern Accent -- go if you're ever in Toronto!!) Even though I had it less than a week ago, I'm still dying for more. So, last night I whipped up a quick chicken version which proved to be one heck of a tasty summer meal.
It was also quite simple. First, I threw some sliced mushrooms in a pan with garlic, onions, and a bit of fresh-ground ginger. While they were cooking, I cut up one chicken breast, and followed the flour-egg-breading dredging technique using some crushed saltines. When they were limp and ginger-perfect, I took them off and threw the sliced collard greens in the pan with a little more ginger, butter, and garlic. While they cooked, I quickly fried the chicken, placed a few pieces on top of the mushrooms, and teamed it with the greens.
It was delicious, filling, and quick, but light enough for summer due the ginger flavor (which worked particularly well with the mushrooms).
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