Chicken with Mushroom and Balsamic Cream Sauce

 I have to say that I was more than pleasantly surprised by this dish.  It had the most mushrooms I think I have ever purchased at one time and was worth every single fungus!  I loved it!

Ingredients:

• Salt & Pepper
• 8 oz. Orzo Pasta
• 2 Tablespoons Olive Oil
• 4 boneless, skinless Chicken Breasts
• 2 Tablespoons Butter
• 12 Cremini or Baby Portobello Mushrooms, sliced
• 12 Shiitake Mushrooms, stems removed and sliced
• 12 White Mushrooms, sliced
• 3 cloves of Garlic, minced or pressed
• 1 Tablespoon fresh Thyme leaves, chopped
• 2 large Shallots, thinly sliced
• 2 Tablespoons Flour
• 1 ½ Cup Chicken Stock
• 1 Tablespoon Balsamic Vinegar
• 3 Tablespoons Heavy Cream or Half-n-Half
• ¼ Cup chopped Flat Leaf Parsley (Italian Parsley)

Source: www.foodnetwork.com

Preparation:

            First, heat a large pot of salted water to boil and add the Orzo Pasta.  Cook the Pasta until al dente.

            Next, preheat a nonstick skillet over medium-high heat and add the Olive Oil.  Season the Chicken Breasts liberally with Salt and Pepper and add to the preheated skillet.  Cook the Chicken for 5-6 minutes on each side.  Remove the Chicken from the pan and cover with foil to keep warm.

            Return the skillet to the stove and reduce the heat to medium.  Add the Butter and melt.  Once the Butter is melted, add the ‘Shrooms and brown, stirring occasionally for 4-5 minutes.  Now season the ‘Shrooms with Salt and Pepper and then add the Garlic, Thyme and Shallots.  Cook, stirring occasionally for around 2 minutes or until the Shallots are wilted.  Sprinkle the flour into the pan, stir, and cook 2 minutes more.  Whisk in the Chicken Stock, Balsamic Vinegar, and Cream.  Turn the heat to high and simmer for 2 minutes, or until the sauce is thickened.

                 

                        So good!  Any chance to use Orzo and I'm down.  Hopefully you enjoy this as much as I did!  P.S. - another freezer ready dish. :)

White Chicken Lasagna

So I’m sure there’s a million different ways to prepare lasagna, but this has to be one of my favorites.  This recipe came to me via the best Christmas present ever, “Tailgating Indy Style 2010 Cookbook.”  Thanks to Mr. & Mrs. Courthouse Canoodlers for driving all over the city just to get it.  And by the way, the automatic wine opener is so money – although it may be my new enabler.

Ingredients:

• 9 Lasagna Noodles
• ½ Cup Butter
• 1 White Onion, chopped
• 2 Cloves of Garlic, minced or pressed
• ½ Cup Flour
• 2 Cups Chicken Broth
• 1 ½ Cup of Milk
• 4 Cups of Mozzarella, divided
• 2 Cups Parmesan, divided
• 2 Cups of Ricotta Cheese
• 1 Teaspoon dried Basil
• 1 Teaspoon dried Oregano
• ½ Teaspoon ground Black Pepper
• 2 Cups cooked, cubed, or shredded Chicken
• 2 – 10oz. packages of frozen, chopped Spinach, thawed and drained

Source: Tailgating Indy Style 2010 Cookbook

Preparation:

            First, preheat your oven to 350 degrees and bring a large pot of slightly salted water to boil.  Cook the Lasagna Noodles for 8-10 minutes, drain and rinse them under cold water, then set aside.

            To make the sauce, melt the Butter in a large saucepan over medium heat.  Add the Garlic and Onion and cook until tender, stirring frequently.   

           Now go ahead and add in the flour and salt, and stir for about a minute.  Add the Chicken Broth and Milk and bring to a boil, stirring constantly. Next stir in 2 cups of the Mozzarella and ¼ cup of the Parmesan, until smooth. Season the sauce with the Basil, Oregano, and ground Black Pepper and set aside.

            In a 9X13 baking dish, spread 1/3 of the sauce mixture along the bottom.  Layer with 1/3 of the Lasagna Noodles, then the Ricotta and Chicken*.  (I choose to use rotisserie Chicken that I shredded – eliminating a step and I think it adds a depth of flavor!)  

            Arrange another 1/3 of the Noodles over that layer and top with 1/3 of the sauce, the drained Spinach and sprinkle with the remaining 2 cups of Mozzarella and ½ cup of Parmesan.  Arrange the remaining Noodles over the cheese layer and spread the remaining sauce and sprinkle with the last ½ cup of Parmesan.

            Bake the Lasagna for 35-40 minutes, until the Parmesan begins to turn a lovely golden brown.

            This dish is too good to be true!  It’s tasty, hearty and perfect for the cold winter months.  Bonus- it feeds a bunch and freeze very, very well.  C’est tres bon! 

Chicken and Waffles - Prepare Yourself!

Do you like chicken? Yes!  Do you like waffles?  Yes!  Then I implore you to try this recipe!  I know it sounds like an odd combination, but I promise this is a match made in heaven.  It’s like a honey-roasted peanut – the perfect blend of salty and sweet. 

I’ve heard of chicken and waffles before and the idea has always peaked my interest.  What prompted this attempt was a handful of left over Eggo waffles.  As an aside, and feel free to skip this section, why left-over?  Well a while ago, Aquaman and I were grocery shopping, a rarity as the junk food purchased when we’re together seems to grow exponentially. Anyway, back to the waffles, Aquaman saw them and we both remarked how long it had been since we had eaten them and why had we given them up?  I especially love breakfast foods for dinner.  So there we were, checking out and suddenly it struck me.  We hadn’t purchased Eggo waffles in such a long, long time, because it had been a very long time since we had owned a toaster.  Now I know that you can bake them, but it kinda seems to defeat the purpose of a frozen waffle.  So ultimately I had left over Eggos and am I ever glad I did…

Ingredients:

• Lots of Vegetable Oil, for frying
• ¼ Cup Hot Sauce
• 1 Large Egg, beaten
• 1 Pound Chicken Tenders
• ¾ Cups Instant Flour (I used Wondra)
• 1 Teaspoon Poultry Seasoning
• 3 Tablespoons unsalted Butter
• 2 Scallions, plus more for garnish
• 1 ½ Cups Chicken Broth
• 4 Buttermilk or Belgian-style Waffles
• Maple Syrup, for serving
• Kosher Salt and freshly Ground Pepper

Source: www.foodnetwork.com

Preparation:

            First, heat about 1 inch of the Vegetable Oil in a large skillet.  Whisk the Hot Sauce and the Egg in a medium bowl. ( I used Frank’s because “I put that sh*t on everything!)  Toss the chicken in the mixture to coat.  Now combine the Flour, Poultry Seasoning, Salt and Pepper in another medium bowl.  Go ahead and set aside 3 Tablespoons in a separate bowl.  Dredge the Chicken in the remaining seasoned Flour until coated, making sure to shake off any excess.

            Place the Chicken strips in the hot Oil and fry until golden and cooked through; 2-3 minutes per side, turning once.  I didn’t want to overcrowd my Tenders, so I fried in batches.  Once cooked, transfer the Tenders to a rack to cool slightly.  Discard the Oil.

            Add the Butter to the same skillet and once melted, whisk in the reserved Flour until smooth.  Next add the Scallions and then slowly pour in the Chicken Broth.  Bring the Sauce to a simmer, whisking until the gravy is smooth and creamy. 

            Meanwhile toast the Waffles.  Once toasted place one Waffle on each plate and drizzle with Maple Syrup.

            Top each Waffle with a few of the Tenders, add the Gravy and lastly top with Scallions for garnish.  Absolutely gorgeous!  

This is now a new family favorite and I have a feeling it will be much requested!

Spicy Apricot Glazed Chicken

I have to admit that I used this recipe because I already had all the ingredients in the pantry.  If you’re like me, you eat a lot of chicken, so I’m always looking for new ways to turn this staple into something new and exciting.  Well, as exciting as Chicken can be.

Ingredients:

• ¼ Cup Apricot Jam
• ¼ Teaspoon Red-Pepper Flakes
• 4 boneless, skinless Chicken Breasts
• Salt and Pepper to taste

Source: www.marthastewart.com

Preparation:

            Preheat your oven to the broil setting.  Set one of you oven racks 4 inches from the heat.  In a small bowl, stir together the Jam and the Red Pepper Flakes; set the glaze aside.

            Place the Chicken Breasts on an aluminum foil lined baking sheet and season with Salt and Pepper.   

            Broil the Chicken 5 -6 minutes, when the Chicken becomes opaque.

            Brush the Chicken with the Apricot-Pepper Glaze and return to the oven to broil for another 4-5 minutes.  An instant read thermometer inserted into the thickest part of the breasts should read 165 degrees.

            This recipe is so simple, but packs a lot of flavor.  I was worried that broiling the Chicken would make it tough, but I have never been more wrong.  This might have been the juiciest Chicken I have ever prepared.  Pair it with your favorite side dish and you’ve got a meal to please even the pickiest eaters!

Jenn's Chicken Parmesano Supreme and Classic Asparagus Saute

Jenn’s Chicken Parmesano Supreme

I love the idea of taking a traditional recipe and tweaking it just a little to give a jaded meal a new, interesting kick.  I found this recipe online and just had to try it.  I was not disappointed and you won’t be either…

Ingredients:

• 4 skinless, boneless Chicken Breasts – lightly pounded to an even thickness
• 3 Tablespoons all-purpose Flour
• 1 Egg, beaten
• 1 Cup of Breadcrumbs
• ¼ Cup Vegetable Oil
• 1 ½ Cups Spaghetti Sauce*
• 4 Tablespoons Caesar Salad Dressing
• 1 Cup shredded Mozzarella Cheese*
• ½ grated Parmesan Cheese
• Salt and Pepper to taste

Source: www.allrecipes.com

* I used a little more Spaghetti Sauce, probably closer to 2 Cups.  I also upped the amount of Mozzarella Cheese to 2 Cups.

Preparation:

            First preheat your oven to 375 degrees.  Season the Chicken with Salt and Pepper.  Dredge each piece of Chicken in the Flour, and then dip in the beaten Egg, and lastly coat with the Breadcrumbs.  Make sure each piece is evenly and thoroughly coated.

            Heat the Vegetable Oil in a large skillet over medium-high heat.  Cook the Chicken about 3-5 minutes, until it’s no longer pink on the inside. Remove from heat.

            Pour half of the Spaghetti Sauce in a glass baking dish.  Lay the Chicken pieces on the sauce.  Add the remaining Sauce over all the Chicken pieces.  Spread one Tablespoon of the Caesar Dressing to each Chicken piece.  Sprinkle the entire dish with the Parmesan and Mozzarella cheeses.

            Bake the dish for approximately 15 minutes, until heated through and the cheese is melted.

            This dish is hearty, filling and the Caesar dressing gives it a delicious added dimension.  I served this with spaghetti and loved every minute of it!

Classic Asparagus Saute

Ingredients:

• 1 bunch fresh Asparagus – about 1 Pound
• 3 Tablespoons Olive Oil
• 1 Tablespoon minced Garlic
• 3 Tablespoons Parmesan
• Salt and Pepper to taste

Source: www.allrecipes.com

Preparation:

            First, rinse the Asparagus and pat dry.  Cut off the rough ends.  Next heat the Olive Oil in a skillet over medium-high heat.  Add the minced Garlic and the Asparagus.  Cook for 10 minutes, stirring occasionally.

            Remove from the heat and sprinkle the spears with Parmesan and Salt and Pepper before serving.  Simple, classic and oh-so-yummy!!

BBQ Chicken Bacon Pizza

I find there are very few “bad pizzas”, but one of my all time faves is BBQ Chicken Pizza.  I have not made my own pizza since a childhood birthday many, many years ago.  Essentially I just got tired of spending the money on frozen varieties or delivery.  So here’s my simple and wonderfully delicious recipe for BBQ Chix Pizza…

Ingredients:

• 1 ready-to-use Pizza Crust – 12 inches
• 2 Cups shredded Mozzarella Cheese
• 1-1 ½ Cups Rotisserie Chicken, shredded
• ¼-½ Cup BBQ Sauce
• ½ Red Onion, sliced
• 2-4 Tablespoons Bacon Bits

Source: Modified from KraftFoods.com

Preparation:

            To start, preheat your oven to 450 degrees.  Place your Pizza Crust on a baking sheet and spread the BBQ sauce all over (personally, I used closed to ½ Cup) and cover with 1 Cup of the Mozzarella.  **My Pizza Crust called for Olive Oil to be spread down first - just follow your package directions!  Next spread the Rotisserie Chicken, add the Bacon Bits.

            Lastly, add the Red Onion and add the remaining Cup of Mozzarella.

            Bake 10 to 12 minutes, just until the Cheese is melted and the Crust is golden brown.  Let stand for 5 minutes before cutting and serving.

            It’s pizza at a fraction of the cost and it’s ready to eat in less time than it takes to place and receive a delivery pizza!  Doubly satisfying, plus you can add, substitute, or remove any ingredients you want!!

Mexi-Chicken Casserole

I love casseroles.  They minimize dishes and are great freezer-ready meals for the busiest of us!  This recipe intrigued me for many reasons.  The first and most prominent, it called for “canned” chicken.  I must admit I have never used canned chicken and to the best of my knowledge have never tried it.  While on the one hand I feel that it is the easy-way out, I promised myself that I would try all avenues and this is one path I have never traveled.  I was also interested in the juxtaposition of Mexican flavors and the sweetness of the pie crusts.  So away we go…

 Canned Chicken - the other White Meat

Ingredients:

• 1 16 Ounce jar of Salsa
• 1 can of Cream of Chicken Soup
• 1 Cup Sour Cream
• 2 Cups shredded Cheddar Cheese
• 2 12 Ounce packages of frozen, whole kernel Corn*
• 2 12.5 Ounce cans of Swanson’s premium white chunk Chicken, drained
• 1 15 Ounce can Black Beans, rinsed and drained
• 1 Package about 14 ounces) refrigerated Pie Crusts, at room temperature

Source: Campbell’s Kitchen

My deviations:

*I only used one package of Corn, and substituted one whole white Onion for the other bag.

Preparation:

            Start by pre-heating your oven to 400 degrees.  Next stir the Salsa, Cheese, Corn, Chicken, and Beans in a large bowl.  Transfer the mixture to a 3 quart baking dish. 

            Now unfold the Pie Crusts onto a lightly floured surface.  Lay the Crusts side-by-side, with an overlap of about 3 inches at the center.  Press the seam to seal them.  Next roll the Crusts into a 14x10 inch rectangle.  Place the Crust over the baking dish and trim any excess crust.  Press the Crust to the rim of the baking dish to seal it and finish by cutting several slits on the Crust.

 So mine's not the prettiest  :)

            Bake the casserole for 40 minutes, until the Crust is golden brown.

And the final result -  delicious.  I was more than impressed with this dish.  I loved the simplicity of the recipe and it froze quite well.   Try this and you will not be disappointed!!

E-Dog's Buffalo Chicken Soup

I don’t typically get requests.  Aquaman is pretty much content to act as my recipe guinea pig – something I am eternally grateful for.  So I was a little nervous, but mostly honored when Aquaman’s brother, know known as E-Dog, called and asked that I make him Buffalo Chicken Soup.  Soup, what?!?  I mean, I’m sure a lot of us have had the dip, but not the soup.  Okay, okay, this being my first request I was super excited, the only down side, I’m no expert in Buffalo Chicken.  I love wings, but I don’t believe I’ve ever had a Buffalo Chicken Sandwich. 

So where to begin?  Well, my co-worker, Mrs. F, and I looked at several recipes – I had no idea there were other crazy people that had already attempted this soup, goes to show what I know!  We got some really good ideas, but I decided I didn’t want to follow just one recipe, rather combine the best from all of them.  So here’s my take on Buffalo Chicken Soup…

Ingredients:

• 1 large Onion, chopped
• 2 large Carrots, chopped,
• 3 Celery Stalks, chopped
• 3 small Red Potatoes, scrubbed and cubed
• ¼ Cup Butter
• ¼ Cup Flour
• 2 ½ Cups Chicken Broth
• 2 ½ Cups Milk
• 2 Cups Shredded Rotisserie Chicken
• ½ Cup Frank’s Buffalo Wing Sauce
• 2 Ounces Velveeta Cheese, cubed
• 2 Ounces Cream Cheese
• ½ Packet Hidden Valley Ranch Seasoning
• ½ Teaspoon Cayenne
• ½ Teaspoon Celery Salt
• ½ Teaspoon Garlic Salt

Preparation:

            First, bring a small pot of salted water to boil and add the Potatoes to it.  Cook them until just about fork tender, drain and set aside.

            Go ahead and mix the 2 ounces of cream cheese with ½ of the Ranch Seasoning packet and set aside for later.

            Next, in a large skillet sauté the Onion, Carrots, and Celery with the butter until soft.   

                 Now stir in the Flour and stir to create your roux.  Once mixed thoroughly, add the Milk and Chicken Broth.  Stir to combine.  Add the Velveeta, Cream Cheese, Potatoes, Rotisserie Chicken, Cayenne, Celery Salt, Garlic Salt and Wing Sauce.   Why Rotisserie Chicken?  One part of me loves the convenience of it, while the other loves the texture and juiciness!

                Bring to a boil and then reduce to a simmer.  Continue to cook until everything is heated through and the Velveeta is melted, about 8-10 minutes.  Taste and adjust ingredients to your liking.

                I have to say, this turned out better than I would have thought.  Sometimes I surprise even myself!  It was warm, tangy and very hearty.  I just hope E-Dog likes it as much as Aquaman and I did!  In the future I think I might serve this with some celery sticks as garnish and if I'm feeling risky, maybe a swirl of ranch dressing on top!

Cashew Chicken and Sesame Noodles

One of My Favorites!

Talking of Chinese food in my last blog reminded me of this oh-so-yummy recipe and a true family favorite of ours!  If you’ve ever had Cashew Chicken at a restaurant, I promise, this home-made version is even better!  Top that all off with the fact that this dish will cost you a fraction of the price and is ready in under 30 minutes start to finish - Bonus!

Cashew Chicken

Ingredients:

• 1 ½ Pound boneless, skinless Chicken Breast, cut into 1-inch cubes
• 1 Tablespoon Cornstarch
• Coarse Salt and Pepper
• 2 Tablespoons Vegetable Oil
• 6 Cloves of Garlic, minced
• 8 Scallions, cut into 1-inch pieces – white and green parts separated
• 2 Tablespoons Rice Vinegar
• 3 Tablespoons Hoisin Sauce
• ¾ Cup Cashews
• White Rice for serving

Source: MarthaStewart.com

My Add-On’s:

1 Can sliced Water Chestnuts, drained

1 Can Bamboo Shoots, drained

Preparation:

   First, in a medium bowl, add the Chicken cubes and the Cornstarch. * I’ve found that I usually need more than the recommended 1 Tablespoon to totally coat the Chicken.  Season the coated pieces with ¾ Teaspoon Salt and ¼ Teaspoon Pepper.

   Next in a large, non-stick skillet, heat the Oil over medium-high heat.  Add half the Chicken cubes and cook, tossing often until browned, about 3 minutes.  Transfer the cooked Chicken to a plate.

   Now add the remaining Oil and remaining Chicken, along with the Garlic and white parts of the Scallions.  This is when I would add the Water Chestnuts, if using.  Again cook the mixture, tossing often for another 3 minutes.  Return the first batch of Chicken to the pan and add the Vinegar, cooking until it is evaporated, about 30 seconds.

   You’re now ready to add the Hoisin Sauce.  This sauce is delicious and a staple in many Chinese dishes.  Along with the Hoisin Sauce, add ¼ Cup of Water; stirring until the Chicken has been cooked through, about 1 minute.  Remove the skillet from the heat and stir in the green parts of the Scallions and the Cashews. If using the Bamboo shoots, add them now and stir to coat.

   Serve the Cashew Chicken over a bed of white rice.  This is a simple, easy and time-friendly recipe that brings a fabulous and wildly popular dish to your table.  This dinner freezes well, my only recommendation – make sure that when you reheat, you smash the rice into an even layer.

Sesame Noodles

Ingredients:

• 12 ounces Spaghetti, cooked and drained
• ¼ Cup Soy Sauce
• 2 Tablespoons Sugar
• 4 Cloves of Garlic, minced
• 2 Tablespoons Rice Vinegar
• 3 Tablespoons Pure Sesame Oil
• ½ Teaspoon Hot Chili Oil
• 4 Tablespoons Canola Oil
• 2 Tablespoons Hot Water
• 4 Scallions, sliced thin

Source: ThePioneerWoman.com

My Add-On’s:

A handful of Chow Mein Noodles

Preparation:

   First cook the Spaghetti until tender, drain and set aside.  Next, whisk all the remaining ingredients, except the scallions, together in a bowl.  Taste test and adjust the amount of the ingredients if desired.  Pour the finished sauce over the warm Spaghetti.  Sprinkle the dish with the Scallions and Chow Mein Noodles.

            This is the perfect side-dish for the Cashew Chicken.  I love the juxtaposition of the soft and crunchy with the Spaghetti and Chow Mein Noodles.  The bold flavor blend of Soy Sauce, Garlic and Sesame Oil is a crowd-pleaser and sure to become a family-favorite staple in your arsenal of recipes!

Here's the finished product - a wonderful, scrumptious meal!

Chicken Spaghetti Casserole

Welcome back!  As we approach the holidays I’m assuming your life is no less hectic than mine, so I entreat you to try this wonderful, hearty family-favorite.  Call me unimaginative, but I had never thought to nix the beef and substitute chicken instead.  I’m never going to make that mistake again.  This dish is a pleasing curve ball of the norm and I promise it will win over your crowd!

Ingredients:

• 2 Cups cooked Chicken, diced
• 3 Cups Dry Spaghetti, broken into pieces (about 2 inches)
• 2 Cans (10.5 ounce each) Cream of Mushroom Soup
• 3 Cups Grated Sharp Cheddar Cheese
• ¼ Cup finely diced Green Pepper
• ¼ Cup finely diced Onion
• 1 – 4 oz. Jar of diced Pimentos, drained
• 2 Cups Chicken Broth
• 1 Teaspoon Lawry’s Seasoning Salt
• 1/8 – ¼ Teaspoon Cayenne Pepper
• Salt and Pepper to Taste 

 Source: Pioneer Woman

Preparation:

First, pre-heat your oven to 350 degrees.  Use the Chicken Broth to cook the Spaghetti until al dente, DO NOT overcook.  Once the Spaghetti is cooked and drained, combine all the remaining ingredients, save 1 cup of the Cheddar Cheese.  Place the whole delicious mixture into a 13x9 casserole dish and top with the remaining 1 cup of Cheese.

Here’s the best part: you can cover and freeze this uncooked for up to 6 months, cover and refrigerate for 2 days, or bake immediately for instant gratification.  If using the freezer option, I recommend letting the casserole defrost before baking.

For baking straight away, place the casserole, uncovered, in the oven for 45 minutes.  Be sure to check the dish sporadically and if the cheese begins to burn, cover it with foil to preserve that beautiful golden color and taste. Less than an hour later, VOILA, a gratifying, homemade meal the entire family will request again and again!

***After having tried this recipe myself, I have a few changes I’d like to recommend.  For those of you who know me, I feel there’s never enough Onion and the same goes for the Green Pepper.  I used a whole Onion and a whole Bell Pepper – most likely more like 1 Cup each.  Because you’re using Lawry’s I also advise that you to want to limit the additional Salt to taste, a little goes a long way.  Lastly, even though I agree Cheese is fantastic, I would say that 2 Cups is more than enough – 1 Cup inside the casserole and 1 Cup on top.

Other than those few recommendations this meal is perfect!  It’s simple, requires very little prep work, and (my favorite) doesn’t dirty up too many dishes. :)

Chicken Scallopine

Alright, for my first act, let me introduce you to Chicken Scallopine.  This fabulous blend of chicken, mushrooms, wine and heavy cream is absolutely scrumptious, as well as quick and easy.  To be honest it was love at first mention of wine and heavy cream.  I have yet to meet any recipe with these two stars that was less than yummy!

The Ingredients:

• 1 Pound Linguine
• 6 Whole Boneless, Skinless, trimmed Chicken breasts
• Salt and Pepper to taste
• Flour
• 2 Tablespoon Olive Oil
• 4 Tablespoon Butter
• 12 ounces, weight White Mushrooms, thinly sliced
• 1 cup Dry White Wine   (yay!)
• Chicken Broth (optional)
• 1 Whole Lemon, juiced and set aside
• ½ cups Heavy Cream
• 1 Teaspoon (heaping) Capers
• Chopped Fresh Italian Parsley
• Parmesan Cheese, for topping

Source: Pioneer Women, August 24, 2009

First I cooked the linguine according to package instructions and then set aside for later. 

Now it’s time for the chicken.  You need to flatten your chicken breasts to uniform thickness.  The easiest method I’ve used in the past is to cover the breast with a Ziploc bag and literally pound the heck out of it with a kitchen mallet ( a very essential tool in my personal opinion). 

Unfortunately, I started this meal quite late (Aqua Man and I have some very bad habits, including eating late), so in an effort to appease my neighbors, I skipped this step, hence the plumpness in the photos.

After flattening your chicken breasts, salt and pepper both sides and then dredge with flour.  Then heat the butter and olive oil in a large skillet over medium high heat.  Fry chicken breasts until they achieve that lovely golden brown color on each side.  Remove them to a plate and set aside.  You may, depending on the size of your skillet, have to fry your chicken in batches.

Now your skillet is ready for your thinly sliced mushrooms.  Throw your 'shrooms into the skillet and stir.  Immediately pour in the wine (yay!) and chicken broth, if using.  I personally added ½ cup.  Now add the lemon juice.  Stir to deglaze the pan, making sure to scrape up any golden-chicken goodies stuck to the pan.  Cook for about one minute while the sauce reduces.

Now it’s time for the other star player, the heavy cream.  Pour it into your pan and stir, then add the capers and parsley and stir.  Turn off the heat.  Continue to stir the sauce while adding salt and pepper to taste.  That means you actually need to taste the sauce beforehand to get an idea what amount to add people!

Now for the plating of this glorious dish….  This part is up to you.  Pasta, Chicken, Sauce and Parmesan, how could you go wrong?  Food is art and every artist has their own views and tastes.  No matter what you choose, just be sure not to waste a single drop of sauce, after all it is the coup de grace!

Ta da!  From beginning to end, we’re talking about less than an hour until you have a fabulous, hearty meal with a sauce to die for.  After making this for the first time, I will admit that I did double the ingredients to make more sauce, but again, it’s your preference.   Bon Appétit!!   

**One more quick little side note, this dish does fairly well with freezing, my only suggestion is to cut the chicken up before freezing for easier and more consistent defrosting.