"It's the company, not the cooking, that makes the meal!" ~Perilee 
(Hattie Big Sky by Kirby Larson)

Sunday, July 17, 2011

Chicken with Mushrooms and White Sauce

This recipe has been in our "GOOD Recipe!" file for several years. When I got mushrooms in my BB basket last week this recipe popped into my mind. It never disappoints our tastebuds.

Chicken with Wine Sauce is the title on the recipe card 7:7 from my Easy Everyday Cooking file.
*This recipe calls for white wine but chicken broth can be used, hence the reason I changed my title of the recipe. This recipe is so rich and delicious, enjoy it!

Chicken with Mushrooms and White Sauce

4 Skinless, boneless, chicken breast (4 oz ) each
1/3 cup All-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup butter or margarine
8 oz mushrooms, sliced
1/3 cup white wine or chicken broth
1/4 cup chopped fresh parsley or 2 Tablespoons dried parsley
3/4 cup whipping cream

Pound each chicken breast to a 1/4-inch thickness. Mix flour, salt, and pepper together on waxed paper. Coat chicken with flour mixture. Shake off excess.

Melt butter in large skillet over medium heat. Add chicken, cook chicken over medium-high heat until golden brown, about 3 minutes per side. Remove and set aside; cover to keep warm.
Add mushrooms and white wine/chicken broth to skillet. Cook stirring continually, for about 2 minutes. (I like to add so minced garlic or garlic salt and 1/2 cup thinly sliced onions with the mushrooms for added flavor. Its great without it too.) Add parsley and whipping cream to skillet. Cook over low heat stirring continually, until sauce thickens, about 2 minutes. Serve sauce over chicken.

We like to serve this with a fresh salad or steamed seasonal vegetable side and a slice of nice bread. The perfect partner for it is angel hair pasta, but as you can see from our picture we like it with rice too.

Sunday, July 3, 2011

Easy S'more Brownies

I got this idea from a Betty Crocker e-newsletter. I didn't follow their recipe exactly, but I am sure you could find it on their website. I simply made our favorite brownies from a box. I used the new flat and square marshmallows (the original recipe used mini marshmallows and covered the entire pan) I thought it would be easier to cut if the marshmallow was seperated. These square marshmallows worked great each brownie had its own and it worked great. Chop or break up some graham crackers and chocolate, then sprinkle on top of the toasted marshmallows while still warm.

To toast the marshmallows I simply turned the oven to broil after the brownies were completely cooked to insure that I wouldn't over bake the brownies and still end up with a tasty toasted marshmallow. I will say that I did not put enough chopped chocolate on the top, so next time I will be adding more. Can you ever have to much smooth and creamy chocolate?