We need inspiration.
Dinner time rolls around and the same 20 ingredients stare you in the face in your kitchen.
I'm back in the kitchen again too.
On my own, for the first time in over a year.
Here's a new one I tried tonight that I really liked. I altered it to be a sauce without heavy cream (substituting a roux with whole milk) and added chunks of pre-cooked chicken to it and served it over pasta. I liked the fresh taste of the mushrooms with the snow peas. I also added some frozen peas to the sauce for my little pea-in-the-pod Kate (her favorite vegetable).
Chicken with Creamy Mushrooms and Snap Peas
adapted from The Food Network Magazine, June/July 2009
4 chicken cutlets, patted dry, salted and peppered, lightly dredged in flour
2 Tbs. oil
1 Tb butter (I used olive oil)
2 scallions, thinly sliced
8 oz mushrooms, sliced
1 3/4 cups low-sodium chicken broth (1/2 cup wine and water can be sub) 3/4 cup heavy cream ( I used whole milk)
2 cups snap peas, stemmed and cut in half lengthwise
Heat the oil in a large heavy skillet on medium high heat. Sear the chicken breasts on each side until golden brown for about 2 minutes per side. Remove from heat and place on a plate.
Wipe out the skillet and add butter. Saute scallions and mushrooms over medium heat until mushrooms begin to brown, about 5 minutes. Add broth and bring to a boil. Scrape the bottom of the pan to scrape the browned bits. Let boil until liquid is reduced by half, about 3 minutes. Add cream (milk) and stir to combine. Add snow peas (and peas), then top sauce with chicken breasts and cover, reducing heat to medium. Simmer until chicken is cooked through about 5-8 minutes.
Season with salt and pepper and serve.