Monday, December 8, 2014
Chicken in Mushroom Sauce
In and amongst all these holiday treats, I realize that we all still need to eat dinner. And maybe that dinner should be relatively healthy, in addition to tasty and perhaps a little comforting. And wouldn't it be nice if it didn't take that long to make since we're all busy this time of year? I think this chicken and mushroom dinner covers those bases. Whipped up on a weeknight, this chicken and sauteed vegetables has a nice sauce that goes well with pasta (and would with rice) and really makes you feel all warm and cozy--perfect as these temperatures drop. It's a good thing I have my monthly Secret Recipe Club match, because otherwise I might not have found such a great dish!
Since it's the second Monday of the month, that means it's reveal day for Group B! What's Secret Recipe Club? Each Monday a group of bloggers post a recipe they've made from another blogger's repertoire. Nobody knows who's featuring their blog until that day and it's a fun chance to visit new blogs and try something different. Visit some of the other bloggers in my group by checking out the blog hop at the bottom of this post. To learn more about Secret Recipe Club, click here. This month I was assigned Searching for Spice, where Corina, a UK "mum," chronicles her dishes and triumphs. As per usual, I had a difficult time deciding on my recipe this month, since Corina has so many wonderful options to choose from. I could have continued the sweet parade through the holidays with her White Chocolate Mousse with Raspberry Sauce or Chocolate Caramel Whoopie Pies. But then some of her other savory meals caught my eye, such as Beef Noodle Soup, Mexican Chicken Stew, and Pizza Soup. But ultimately I chose her Soothing Chicken and Mushroom Stew because it sounded delicious and after a busy day, I found myself not knowing what to make for dinner, but having all the ingredients for this dish at the ready. Problem solved. I converted Corina's measurements from metric and used a little more chicken (it's what I had defrosted, so I wanted to use it all) and a bit more broth, and my herb mix was a straight poultry seasoning blend. I wish I would have made a little more of the mushroom since I served this over egg noodles and really enjoyed the flavor on the pasta. Enjoy and be sure to check out Corina's blog and all her other wonderful dishes.
Chicken in Mushroom Sauce
12 ounces chicken,
1 Tablespoon flour
1 Tablespoon olive oil
1/2 cup onion, diced
1/2 cup green pepper
1 cup mushrooms
1 clove garlic
1 teaspoon poultry seasoning
1 bay leaf
2/3 cup chicken broth
Cut chicken into 1 inch pieces and coat lightly in flour. Set aside.
In a large skillet, heat oil over medium high heat. Add onions and cook until gently softened, about 2-3 minutes. Add chicken and cook on all sides until lightly browned, about 5 minutes.
Dice green pepper, slice mushrooms and mince garlic. Add to skillet and cook until softened, about another 5 minutes.
Add poultry seasoning and bay leaf and stir to coat. Then add chicken broth.
Bring to a simmer for 20 minutes until cooked through and sauce is reduced.
Serve over egg noodles or rice.
Makes 3-4 servings.
The Cookie Princess
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