Mushroom Cream Sauce

1 container sliced mushrooms, cut into bite size pieces
1 shallot, finely chopped
2 cloves garlic, finely chopped
2 T. butter
2 T. olive oil
Salt & pepper to taste
1 T. tomato paste
1 t. basil puree
3 rehydrated sundried tomatoes, finely chopped
½ cup white wine
1 T. butter
½ cup heavy cream

Heat a large sauce pan to medium high heat and add 2 T. butter and 2 T. olive oil. Just as butter has melted, add garlic and shallot and cook 2 minutes or until softened and fragrant. Add mushrooms and let cook for 5-7 minutes depending on how brown you like your mushrooms (I like them pretty dark). After the first 3 minutes of cooking the mushrooms, add salt & pepper and turn the heat up a little to get more color. Pay attention though and stir every so often.

Once the mushrooms are to your liking in color, add the tomato paste and cook 1 minute. Then add the basil puree and sundried tomatoes. Deglaze the pan with the white wine making sure to scrape all the lovely brown bits on the bottom on the pan. Add the last tablespoon of butter and stir until melted. Finally add the heavy cream and cook for an additional 2 minutes or so. You can also let this simmer on very low while you finish cooking your pasta of choice.

We served this on semi-homemade mushroom & cheese ravioli but it would be equally delicious on bowtie or penne pasta. Enjoy!

Sesame Chicken

Just catching up on posts - this one is easy and yummy. Laurel wouldn't eat it - too many "seeds" on it - but I had to agree with her.

Sesame Chicken

Two things:

1. Double the sauce recipe - I wanted some to spoon over my rice and, as is, there isn't enough.
2. You have to cook your chicken in small batches. I did mine in three or four. You want it nicely browned, and if you crowd the pan, it's just a steamy, gluey mess.

Four Step Chicken - Fool-Proof Fantastic!

Easy-peasy and super tasty! I make this at least twice a month.

Flexible 4-Step Chicken

I've been serving mine with rice - spooning those awesome red onions and the sauce over the rice is heaven to me. Enjoy it - we do!

Poached Chicken & Veggies in Garlic Lemon Broth

2 frozen chicken breasts
4 medium potatoes, peeled & quartered
4 carrots, peeled & quartered
5 cloves garlic, chopped
1/3 sticks salted butter, sliced
1/4 cup lemon juice
1 can chicken broth
Dash of pepper

Preheat oven to 375

Pour lemon juice and chicken broth into a 13x9 baking dish. Add chopped garlic and stir around. Add chicken, flipping over once so that liquid gets on both sides. Add veggies. Place slices of butter all over veggies and chicken and then add fresh ground pepper. Place in oven and cook for 25 minutes. Flip chicken breasts and cook another 25 minutes. Flip chicken breasts again and cook another 20 minutes. Serve in pasta bowls with liquid over chicken and veggies – DELICIOUS!