Martin Blank's Journal: Amaretto chicken

I decided a few days ago to try cooking something more challenging than ramen or canned soup, so with the aid of a good friend and her ability to select random numbes between 1 and 1498 (she picked 14), I decided to make Amaretto Chicken. The recipe wasn't well-organized (basically, the ingredients were out of usage order), but it wasn't too difficult. The hardest part, really, was waiting for the baking time of 45 minutes to pass.

The result?

It was an interesting flavor, not bad but not something I will have constantly. I will have to try it with a few other things. Notes on the making:

1) When it says to let the sauce get thick, it means *thick*. I thought I had it thick. Judging by how it did *not* stay on the chicken in the oven, it was too thin.

2) One-inch thick pieces of chicken are too much for this, as the sheer volume of the meat overwhelms the available taste from the sauce, though this may be due more to the need to pay attention to note #1

3) I need to find out how to keep the chicken moist after baking 45 minutes in the oven. It wasn't dry, really, but it could have been juicier.

At the least, this demonstrated to me that I really should do more cooking on my own, despite the initial expenses (I had to buy a covered dish, timer, chicken, flour, and paprika), as it was actually kind of fun. I just need someone to do my dishes for me, because I'm really bad at that.

Anyway, it was an interesting experiment, as I said, and worthy of another try, particularly once I've got that sauce in a more usable state.

Man, a geek that exercises and cooks.... What will they think of next?