Staying at home this past week has made me appreciate cooking even more, and sitting down and having a meal together as a family. I’ve enjoyed setting the table with nice plates (Year & Day is 25% off at Verishop also check out this), placemats, napkins, napkin rings, and simple flowers from the yard.
To keep busy we have been playing backgammon, making friendship bracelets, and I just ordered a tie-dye kit for the girls (tank, tee, & sweatshirt for tie-dying).
This is one of my classic recipes that I have been making for years. It’s simple, healthy, and delicious.
- 1 1/4 pounds boneless pounded chicken breast
- 1/2 teaspoon salt
- fresh black pepper
- 1/2 cup all purpose flour
- olive oil
- 1 cup sliced mushrooms
- 1/2 cup white wine (doesn’t have to be marsala)
- 1/2 cup veggie or chicken broth
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh parsley
If your chicken is not already pounded place chicken between 2 sheets of plastic wrap and pound to about 1/2 inch thick. Spinkle both sides evenly with salt and pepper. Place flour in a shallow dish. Dredge chicken in flour, turning to coat, and shake off excess flour.
Heat olive oil in a large skillet over medium high heat. Add chicken cooking until it’s golden brown and then flipping to brown the other side. Remove chicken from the pan. Add mushrooms, wine, broth, and lemon juice to the pan. Reduce heat and simmer for 10 mins until the mixture is reduced to about 2/3 cup. Return chicken to the pan, turning well to coat and cook for an additional 5 mins. Sprinkle with parley and ready to serve.
Pan in the above picture is the 5 quart Le Creuset braiser.